Recipe for Bacon-Wrapped Filet Steaks Topped with Roasted Garlic Butter 
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Yield:
4
Ingredients:
Amount Ingredient
12 lrg garlic cloves peeled
1/4 cup olive oil
3 tbl unsalted butter cut into small chunks
kosher salt
1/2 tsp chopped chives
1/2 tsp coarsely ground black pepper
1/2 tsp dried thyme leaves
4 x 6- to 7-ounce filet steaks about 1 inch thick
Instructions:
Instructions: Equipment 6-inch wooden skewers or toothpicks, soaked in water 10 minutes and patted dry

The bacon provides a robust smoky accent to the beef, but if you prefer, you can omit it and the steaks will still be well flavored with just the roasted garlic butter. Though this seems like a large amount of garlic, roasting the garlic mellows the flavor.

Place peeled garlic and olive oil in 1-cup, oven-proof ramekin, souffle dish or custard cup. Cover dish tightly with aluminum foil and place in oven. Roast at 400 degrees on center rack until garlic is golden and tender and soft when pierced with a knife, about 30 minutes (check 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 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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