The best steak I have ever made...

I love a good steak a few times a month and this recipe totally amazed me. As a garlic lover, I always have a few fresh garlic heads at hand, as well as some chopped garlic in the fridge. But having never roasted garlic, I was amazed at the silky, smooth texture of this sauce and the inherent sweetness of the roasted, caramelized garlic. I love a creamy sauce, and this dish accomplishes that without the use of heavy cream or butter-which thrilled me as I try to keep the winter weight from creeping up on me! I even made the sauce to eat with chicken breasts a week later.
I thought the sauce would be tricky, but it turned out that it was pretty simple. Roast garlic 55 minutes, finish in food processor with other ingredients. Done.
For the steak, I seared each side of the steak on an indoor grill pan, then covered the pan and finished the steak in the oven to a medium-rare. Fantastic, creamy, comfort food at its best!

Sauce
2 large heads of garlic, top 1/3 trimmed to expose cloves
1/2 cup (or more) olive oil
1/2 cup (or more) low-salt chicken broth

Beef
1 1 1/2-pound piece beef tenderloin, trimmed
2 tablespoons olive oil

For sauce:
Place garlic heads, cut side up, in small ovenproof dish. Pour 1/2 cup oil over. Cover dish tightly with foil. Bake until garlic is soft, about 55 minutes. Remove garlic from oil; cool. Pour oil from dish into measuring cup; add more oil if necessary to measure 1/2 cup total. Squeeze out garlic from peel into blender. Add 1/2 cup broth and garlic oil; puree until smooth, thinning with more broth if desired. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat and thin with more broth, if desired, before serving.)
For beef:
Prepare barbecue (medium heat). Rub beef all over with oil. Sprinkle with salt and pepper. Grill beef to desired doneness, turning often, about 22 minutes for medium-rare. Remove from grill and let stand 5 minutes. Cut beef crosswise into 1/3-inch-thick slices.

Recipe from epicurious.com