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1
Preheat the oven to 425.
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2
Cut 1/2 inch off the top of the garlic head and set the head on a piece of foil.
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3
Drizzle the garlic with olive oil, wrap tightly and roast until tender, about 45 minutes.
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4
Unwrap the garlic and let cool slightly, then squeeze the cloves into a small bowl.
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5
Mash with a fork until smooth.
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6
Whisk in 1/4 cup of the olive oil and the vinegar and season the dressing with sea salt and pepper.
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7
Meanwhile, in a large nonstick skillet, heat 1/4 cup of the olive oil.
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8
Add the bread and cook over moderate heat, tossing, until golden and crisp all over, about 5 minutes.
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9
Arrange the croutons on plates.
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10
Using a sharp knife, make a 1/4-inch-deep cut down the length of the filet mignon.
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11
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.
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12
Make 1/2-inch-deep slits every 2 inches along the grain all over the steak.
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13
Rub the steak with 1 tablespoon of the olive oil.
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14
Season with sea salt and pepper and arrange the chives on top, tucking them into the slits.
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15
Preheat a cast-iron skillet.
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16
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.
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17
Flip the steak and cook until the chives are charred and the steak is medium-rare inside, 2 to 3 minutes longer.
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18
Transfer the steak to a cutting board and let rest for 5 minutes.
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19
Top the croutons with the basil and microgreens and spoon the roasted garlic dressing on the greens.
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20
Slice the steak against the grain and serve alongside.
