Preheat oven to 400 degrees F.
Place peeled garlic and olive oil in 1-cup, ovenproof ramekin, soufflé
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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