Preheat your oven to 400°F (200°C).

In a skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the sliced shallots and cook until they are caramelized, about 10-12 minutes, stirring occasionally. Remove from heat and let cool.

In a bowl, combine the cooled shallots with smoked sea salt, chopped thyme, and ½ cup softened butter. Mix until well blended. Set aside.

Season filet mignon steaks generously with salt and black pepper on both sides.

In an oven-safe skillet, melt 1 tablespoon of butter over medium-high heat. Once the butter is hot and bubbling, add the seasoned filet mignon steaks. Sear each side for about 3-4 minutes until a golden-brown crust forms.

Carefully spread the shallot-butter mixture evenly over the top of each steak.

Transfer the skillet to the preheated oven and roast the steaks for about 8-10 minutes for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer for accuracy (130°F for medium-rare).

While the steaks are roasting, prepare the porcini mushroom confit. In a small saucepan, combine rehydrated and chopped porcini mushrooms, minced garlic, and 1 tablespoon of butter. Cook over low heat for about 5 minutes, stirring occasionally, until heated through.

Once the steaks are done, remove them from the oven and let them rest for about 5 minutes.

To serve, place each filet mignon on a plate, spoon the porcini mushroom confit over the top, and garnish with fresh parsley.