4 filet mignons (5-7 oz each) about 1 inch thick

4 very thin slices of bacon

½ teaspoon dried thyme leaves

½ teaspoon coursely ground black pepper

Garlic Butter:

12 lg garlic cloves, peeled

¼ cup olive oil

3 tablespoons unsalted butter, cut into sm chunks

Kosher salt

3 ½ teaspoons chopped chives


Garlic Butter: Preheat oven to 400°. 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 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 tsp of the reserved oil, butter and 1/8 tsp salt in food processor or blender and process, pulsing machine on and off for 30 seconds or less until garlic is coursely chopped and blended with butter and oil. Transfer garlic butter to small bowl and stir in 2 tsp 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).

Steaks: Oil a grill rack and prepare grill. In small bowl, stir together 1 tsp kosher salt, coarsely ground black pepper and thyme. Rub both sides of the filet with some of this seasoning. Then wrap each steak around its sides with 1 slice of bacon. Skewer bacon in place with toothpicks.

Grill steaks until lightly charred on the outside and until bacon is cooked, about 5 minutes per side for medium rare (I partially cook the bacon in the microwave before wrapping it around the steaks).

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.


The bacon provides a robust smoky accent to the beef, but you can omit it and the steaks still will be well-flavored with just the garlic butter. The roasted garlic butter would be good on other cuts of beef as well, and it is also delicious as a seasoning for lamb. Though this seems like a large amount of garlic, roasting the garlic mellows the flavor.

© Barbara Deitch 2020