In a small bowl, combine the finely ground espresso beans, smoked chili powder, brown sugar, salt, and black pepper. Mix well to create an even spice rub.

Pat the filet mignon steaks dry with paper towels and rub the spice mixture generously over both sides of each steak, pressing it into the meat to adhere well.

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the seasoned filet mignon steaks. Sear for about 4-5 minutes on each side for medium-rare, adjusting cooking time to your desired doneness. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.

While the steaks are cooking, in a separate small saucepan, melt the unsalted butter over medium heat. Add the finely chopped shallots and minced garlic. Cook, stirring frequently, until the shallots are soft and caramelized, about 5-7 minutes. Season with a pinch of salt.

Once the steaks are cooked to your liking, transfer them to a cutting board and cover loosely with aluminum foil. Let them rest for about 5 minutes to allow the juices to redistribute.

Slice the filet mignon if desired and plate it. Drizzle the caramelized shallot butter over the steaks and garnish with fresh chopped parsley for a pop of color.

Serve the espresso and smoked chili-crusted filet mignon alongside your favorite sides, such as roasted vegetables or mashed potatoes.