Prepare the Compound Butter: In a small bowl, mash the roasted garlic cloves with a fork until smooth. Add 2 tablespoons of softened unsalted butter and mix well until combined. Season with salt and pepper to taste. Form the mixture into a log shape using plastic wrap and refrigerate until firm.

Prepare the Shallots: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the thinly sliced shallots and a pinch of salt. Cook for about 10-15 minutes, stirring occasionally, until the shallots are crispy and golden brown. Remove from heat and set aside.

Cook the Filet Mignon: Pat the filet mignon steaks dry with paper towels and season both sides generously with salt and black pepper. In the same skillet used for the shallots, add 2 tablespoons of butter over medium-high heat. Once the butter is melted and foamy, add the steaks to the skillet. Cook for about 4-5 minutes on each side for medium-rare, or longer if desired. During the last minute of cooking, sprinkle the fresh thyme over the top of the steaks.

Finish with Brown Butter: Remove the steaks from the skillet and let them rest for 5 minutes. In the same skillet, continue to cook the remaining butter until it starts to brown and has a nutty aroma. Be careful not to burn it.

Serve: Place the rested filet mignon on a plate, top with crispy shallots, and drizzle with brown butter. Slice the chilled roasted garlic compound butter and place a slice on top of each steak.