Cut the garlic clove in half the long wide way so you have a large surface of cut raw garlic.
Pat the steaks dry and rub the cut side of one half of the garlic over the surface of 2 steaks. Repeat with the 2nd half of garlic for the other 2 steaks.
Wrap one piece of bacon around the edge of each filet. If the filet is too big for just one piece, cut another piece of bacon in half and add that so the bacon completely encircles the steak. Secure with toothpicks.
Sprinkle freshly ground pepper over each of the steaks.
Preheat oven to 425ºF.
Heat a cast-iron skillet large enough to hold all four steaks over high heat.
When skillet is very hot, take one steak and put it on it's side so the bacon sizzles in the pan. If it will stand on it's own, let it stand then repeat with another steak. Basically, you want to render the fat from some of the bacon and use it to then sear the steaks.
Continue turning the steak to cook the bacon. Once there is a thin coating of hot fat in the skillet, lay the filets flat to sear.
Sear for 1 to 2 minutes until nicely browned. Then flip over to sear the other side for 1 to 2 minutes.
Put the skillet into the oven and cook until done to your liking. Flip steaks half way through cooking.
If some of your eaters like rare and some like medium-well, just remove the rare ones to a warm platter and let the other steaks continue cooking until done. OR, start cooking the medium steaks a few minutes before the rarer ones.