Preheat the oven to 400°F (200°C).

In a small bowl, combine the pureed fermented black garlic, chopped toasted pine nuts, fresh thyme, salt, and black pepper. Mix well to form a paste.

Season the filet mignon steaks with salt and pepper on both sides. Heat the olive oil in an oven-safe skillet over medium-high heat.

Sear the steaks for about 3-4 minutes on each side until a nice brown crust forms. Remove from heat.

Spread the black garlic and pine nut mixture evenly over the top of each filet mignon.

Transfer the skillet to the preheated oven and roast for about 8-10 minutes for medium-rare, or until desired doneness is reached. Remove from the oven and let the steaks rest for 5 minutes.

In the same skillet used for the steaks, add the minced shallots and chopped morel mushrooms. Sauté over medium heat until the shallots are translucent and the mushrooms are tender, about 5 minutes.

Carefully add the Madeira wine to the skillet, scraping the bottom to deglaze. Allow the wine to reduce by half, about 5-7 minutes.

Stir in the beef stock and continue to simmer until the sauce thickens slightly, about 10 minutes.

Remove from heat and whisk in the butter until melted and the sauce is glossy. Season with salt and pepper to taste.

To serve, place each filet mignon on a plate, drizzle with the Madeira and morel confit reduction, and garnish with chopped parsley.