Remove the filet mignon steaks from the refrigerator and let them sit at room temperature for about 30 minutes.

Preheat your oven to 400°F (200°C).

In a small bowl, combine the softened butter with smoked paprika. Mix well until fully incorporated. Set aside.

Pat the filet mignon steaks dry with paper towels. Season both sides generously with salt and freshly ground black pepper.

In a small bowl, mix the minced garlic and crushed allspice. Press this mixture onto the top of each filet mignon to create a crust.

Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, carefully place the filet mignon steaks in the skillet, crust-side down. Sear for 3-4 minutes until golden brown and crispy.

Flip the steaks carefully, add a dollop of smoked paprika butter on top of each steak, and transfer the skillet to the preheated oven.

Roast the steaks in the oven for about 5-7 minutes for medium-rare, or until your desired doneness is reached. Use a meat thermometer for accuracy (130°F for medium-rare).

Remove the skillet from the oven and transfer the steaks to a cutting board. Tent with foil and let rest for 5 minutes to allow the juices to redistribute.

Plate the filet mignon steaks, spooning any remaining smoked paprika butter over the top. Garnish with chopped parsley and serve immediately.