Preheat the oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil and wrap in aluminum foil. Roast in the oven for about 30-35 minutes, until soft and caramelized. Let cool, then squeeze the cloves out into a bowl.

In a bowl, combine the softened butter, roasted garlic, truffle oil, and a pinch of salt. Mix until well combined. Transfer the mixture to a piece of parchment paper, roll it into a log shape, and refrigerate until firm.

Season the steak generously with salt and black pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Sear the steak for 4-5 minutes on each side until a deep brown crust forms. Remove from the skillet and set aside.

In the same skillet, add the sliced shallots and cook over medium heat until they become golden brown and caramelized, about 10-15 minutes. Stir in the chopped rosemary and thyme, cooking for an additional 2-3 minutes.

Pour in the beef broth and balsamic vinegar, scraping the bottom of the skillet to loosen any browned bits. Bring the mixture to a simmer.

Preheat your oven to 375°F (190°C). Place the seared steak on a baking sheet and spoon the caramelized shallot mixture over the top. Transfer to the oven and roast until the internal temperature reaches your desired doneness (about 15-20 minutes for medium rare).

Once cooked, remove the steak from the oven and let it rest for 10-15 minutes before slicing. Serve the steak sliced, topped with slices of the truffle & roasted garlic compound butter, and drizzle with the shallot and herb mixture.