Season the steaks with salt and pepper and squeeze garlic over them.
Add the clarified butter to the frying pan and when hot add the steaks and sear both sides - remove to a dish.
Add the champignons, pour over the brandy and set alight.
Add a squeeze of lemon juice to the champignons, and then remove to a dish.
Add pate to the frypan and add cream.
Add horseradish and combine to form a sauce.
Place the steaks on a serving dish, pour over sauce and decorate with champignons.