To turn beef tenderloin into a quick-cooking cut, grilling master Francis Mallmann butterflies it first to form a quarter-inch-thick slab, tops it with chives and then sears it quickly on a hot grill. "I love charring things very, very fast so that they're still raw in the middle," he says. If you aren't comfortable butterflying the tenderloin yourself, ask your butcher to do it.
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1 head of garlic
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons red wine vinegar
Freshly ground pepper
1/2 pound rustic bread, cut or torn into 1 1/2-inch pieces
1 pound center-cut filet mignon
1 large bunch chives (1 ounce)
1/4 cup basil leaves
1 cup microgreens
How to Make It
Preheat the oven to 425°. Cut 1/2 inch off the top of the garlic head and set the head on a piece of foil. Drizzle the garlic with olive oil, wrap tightly and roast until tender, about 45 minutes. Unwrap the garlic and let cool slightly, then squeeze the cloves into a small bowl. Mash with a fork until smooth. Whisk in 1/4 cup of the olive oil and the vinegar and season the dressing with sea salt and pepper.
Meanwhile, in a large nonstick skillet, heat 1/4 cup of the olive oil. Add the bread and cook over moderate heat, tossing, until golden and crisp all over, about 5 minutes. Arrange the croutons on plates.
Using a sharp knife, make a 1/4-inch-deep cut down the length of the filet mignon. Turning the filet and rolling it out as you go, spiral-cut the meat until you have a long, rectangular piece that's about 1/4 inch thick; alternatively, have your butcher butterfly the steak for you. Make 1/2-inch-deep slits every 2 inches along the grain all over the steak. Rub the steak with 1 tablespoon of the olive oil. Season with sea salt and pepper and arrange the chives on top, tucking them into the slits.
Preheat a cast-iron skillet. Add the remaining 1 tablespoon of olive oil to the skillet and cook the steak, chive side up, over moderate heat until browned, about 3 minutes. Flip the steak and cook until the chives are charred and the steak is medium-rare inside, 2 to 3 minutes longer. Transfer the steak to a cutting board and let rest for 5 minutes.
Top the croutons with the basil and microgreens and spoon the roasted garlic dressing on the greens. Slice the steak against the grain and serve alongside.
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