Roast one head of garlic that has been cut in half, drizzled with grape seed oil, wrapped in aluminum foil and baked in a 350 deg oven for about 35 minutes. Let garlic cool and squeeze it out of the husk into a small dish. Add one jar of crème fraiche and a sprinkle of grey salt. Blend until smooth and keep it cool.
In a coffee grinder- powder morels to a fine dust.
Brush the flank steak (a silicone brush works best) with grape seed oil and generously sprinkle meat with salt and pepper.
Rub/coat the steak with a heavy coating of the morrell powder and herbs de provence.
Grill steak about 5 minutes a side on about a 450 deg. grill to get medium – rare (every grill is different). Let steak rest 10 to 15 minutes before carving at an angle against the grain with a sharp carving knife.
Fan out the steak on a plate drizzle with crème fraiche sauce and garnish with champagne grapes and fresh basil.