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

Ingredients

• 1.5 pound beef tenderloin trimmed
• 4 servings chives fresh chopped
• 2 large heads garlic trimmed to expose cloves
• 4 servings leek-tomato quinoa 
• 0.5 cup low-salt chicken broth ()
• 2 tablespoons olive oil 
• 2 cups milk whole

Equipment

• sauce pan
• oven
• blender
• grill
• aluminum foil
• measuring cup

Directions

1. Preheat oven to 350°F.
2. Combine milk and garlic in small saucepan. Simmer, uncovered, over medium heat 10 minutes.
3. Drain; discard milk.
4. Place garlic heads, cut side up, in small ovenproof dish.
5. Pour 1/2 cup oil over. Cover dish tightly with foil.
6. Bake until garlic is soft, about 55 minutes.
7. Remove garlic from oil; cool.
8. 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.
9. 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.)
10. Prepare barbecue (medium heat). Rub beef all over with oil.
11. Sprinkle with salt and pepper. Grill beef to desired doneness, turning often, about 22 minutes for medium-rare.
12. Remove from grill and let stand 5 minutes.
13. Cut beef crosswise into 1/3-inch-thick slices.
14. Spoon Leek-Tomato Quinoa onto 4 plates. Top with beef, sauce, and chives.