1.Burn the skin of the chilies until completely black using a torch or gas burner. Submerge the chilies and other ingredients in the oil overnight to infuse the oil with the flavor of smoked chilies.
2.Place the black garlic, squid ink and chipotle peppers in a blender. Mix well and slowly add the oil to create a smooth puree.
3.Season the steak with salt and pepper and sear it in a pan on both sides. Then remove it from the pan to rest. In the same pan, saute and season the mushrooms with olive oil for a couple of minutes.
4.Sear the steak again with butter, garlic and rosemary. Remove it from the heat to rest again.
5.Serve the steak with the black garlic puree and mushrooms.