Pat the meat dry and liberally season with salt and pepper. Allow it to sit for 15 minutes.

Combine oil, garlic, and a pinch of Kosher salt. Stir it around and allow it to sit for at least 15 minutes for the garlic to infuse the olive oil.

Coat the beef with the oil. Be sure to get all of that garlic goodness onto the meat and into its crevices.

Allow the meat to sit at room temperature for 20-25 minutes.

Preheat your grill. Place meat on grill and cook on high until a nice crust forms and the meat easily releases from the grates. Flip it over. Repeat.

After both sides of the meat have a nice crust, move your meat to the top rack or over to one side via indirect heat and allow the grill to act like an oven to finish the meat to the temperature you desire.

Allow the meat to rest for 10 minutes before cutting (remember, it will continue to cook as it rests).

While the meat is resting, slice your leeks into thin strips about 6 inches long. Fill a skillet with 2 inch or deeper sides with about 1 inch of oil. Heat the oil.

Test oil's heat by placing a leek into the oil, if it sizzles loudly, it's ready. It will splatter, so stand back.

Carefully, in batches, fry your leeks until some are vibrant green and some begin to crisp and brown. If you want them all brown and crispy, go for it.

As soon as you remove each batch onto paper towels with a slotted spatula, season them well with salt & pepper.

Scatter them atop the whole fillet or over-top individual slices, and enjoy!