Prepare the Garlic Chips: In a small skillet, heat olive oil over medium heat. Add the sliced garlic and fry until golden brown and crispy, about 3-5 minutes. Remove and drain on paper towels. Set aside.

Make the Herb Crust: In a bowl, combine the finely chopped tarragon, breadcrumbs, salt, and pepper. Mix well to combine.

Prepare the Butter: In a separate bowl, mix the softened butter with roasted garlic (from 1 head, roasted until soft), chopped parsley, and chopped walnuts. Stir until well combined and season with a pinch of salt. Set aside.

Prepare the Filet Mignon: Preheat your oven to 400°F (200°C). Season the filet mignon steaks with salt and pepper on both sides. Heat a cast-iron skillet over high heat and add a drizzle of olive oil.

Sear the Steaks: Once the skillet is hot, add the steaks and sear for 3-4 minutes on each side until a nice crust forms. Remove from heat.

Crust the Steaks: Gently press the herb breadcrumb mixture onto the top of each filet mignon, ensuring an even coating.

Bake the Steaks: Transfer the skillet to the preheated oven and bake for an additional 6-8 minutes for medium-rare, or until your desired doneness is reached.

Serve: Remove the steaks from the oven and let them rest for 5 minutes. Top each filet with a generous dollop of the roasted garlic and parsley-walnut butter. Garnish with fried garlic chips and fresh tarragon sprigs.