1. 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.
2. 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).
3. 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.
4. 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.)
5. 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.
6. Wrap each steak around its sides with 1 slice of bacon. Skewer bacon in place
with wooden skewer or with 2 to 3 toothpicks.
7. 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.
8. 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.