Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon of olive oil and wrap in aluminum foil. Roast in the oven for 30-35 minutes, until the cloves are soft and caramelized. Allow to cool slightly, then squeeze the cloves out of their skins into a small bowl.

In a bowl, combine the softened butter, roasted garlic, truffle oil, and chopped chives. Mix until well combined. Season with a pinch of salt. Set aside.

Pat the filet mignon steaks dry with paper towels. Season generously with salt and press the coarsely crushed black peppercorns into both sides of each steak.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the filet mignon steaks to the skillet. Sear for 3-4 minutes on each side for medium-rare, or longer to achieve your desired doneness.

Remove the steaks from the skillet and let them rest for 5 minutes.

Top each filet mignon with a generous dollop of the truffle chive butter. Allow it to melt over the warm steak before serving.