Preheat your oven to 400°F (200°C).

In a small bowl, combine the softened butter, black garlic, parsley, and lemon juice. Mix until well combined. Set aside.

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season the filet mignon steaks with salt and black pepper.

Once the oil is hot, sear the steaks for about 3-4 minutes on each side, or until a nice brown crust forms.

While the steaks are searing, place the halved shallots in a small bowl and drizzle with the remaining tablespoon of olive oil. Sprinkle with salt and pepper, tossing to coat.

Once the steaks are seared, remove the skillet from heat and scatter the shallots around the steaks. Sprinkle the cracked cardamom over the steaks.

Transfer the skillet to the preheated oven and roast for 10-12 minutes for medium-rare, or until the desired doneness is reached.

Remove the skillet from the oven and let the steaks rest for 5 minutes.

To serve, top each filet mignon with a generous dollop of the black garlic confit butter and serve the roasted shallots on the side.