GRILLED BEEF TENDERLOIN WITH ROASTED GARLIC SAUCE AND LEEK-TOMATO QUINOA

Grilled Beef Tenderloin with Roasted Garlic Sauce and Leek-Tomato Quinoa image

Provided by Charlie Trotter

Yield Makes 4 servings

Number Of Ingredients 10

Sauce
2 cups whole milk
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
Leek-Tomato Quinoa
Chopped fresh chives

Steps:

For sauce:
Preheat oven to 350°F. Combine milk and garlic in small saucepan. Simmer, uncovered, over medium heat 10 minutes. Drain; discard milk. 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.
Spoon Leek-Tomato Quinoa onto 4 plates. Top with beef, sauce, and chives.