- 12 large garlic cloves, peeled
- 1/4 cup olive oil
- 3 tablespoons unsalted butter, cut into small chunks
- Kosher salt
- 3 1/2 teaspoons chopped chives
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon dried thyme leaves
- 4, 6 to 7 ounces, filet steaks, about 1 inch thick
- 4 very thin slices of lean bacon
- 6 inch wooden skewers or toothpicks, soaked in water 10 minutes and patted
- Preheat oven to 400 degrees F.
- Place peeled garlic and olive oil in 1 cup, ovenproof ramekin, souffle dish or custard cup.
- Cover dish tightly with aluminum foil and place in oven.
- Roast on center rack until garlic is golden and very tender and soft when pierced with knife, about 30 minutes.
- Start checking cloves after 20 minutes and then every 5 minutes until done.
- With slotted spoon remove garlic from bowl and reserve oil.
- Place garlic, 1 1/2 teaspoons of the reserved oil, butter and 1/8 teaspoon salt in food processor or blender and process, pulsing machine on and off for 30 seconds or less until garlic is coarsely chopped and blended with butter and oil.
- Transfer garlic butter to small bowl and stir in 2 teaspoons of the chives.
- Garlic butter can be prepared 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature 30 minutes before ready to use.
- When ready to cook steaks, oil a grill rack and prepare grill.
- In small bowl, stir together 1 teaspoon kosher salt, coarsely ground black pepper and thyme.
- Rub both sides of each filet with some of this seasoning.
- Then wrap each steak around its sides with 1 slice of bacon.
- Skewer bacon in place with wooden skewer or with 2 to 3 toothpicks.
- Grill steaks until lightly charred on the outside and until bacon is cooked, about 5 minutes per side for medium rare.
- When done, remove steaks from fire and place on warm serving plate. Remove toothpicks.
- Top each steak with 1 generous pat of roasted garlic butter and sprinkle with some of remaining chives.
- Butter will start to melt and season the steaks. Serve immediately.
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