Preheat your oven to 400°F (200°C).

In a food processor, pulse the dried porcini mushrooms until finely ground. In a shallow dish, combine the ground porcini with smoked sea salt and freshly ground black pepper.

Pat the filet mignon steaks dry with paper towels. Brush each steak with olive oil, then press both sides of the steaks into the porcini mushroom and smoked sea salt mixture to coat evenly.

Heat a large, oven-safe skillet over medium-high heat. Once hot, add the coated filet mignon steaks to the skillet. Sear the steaks for 3-4 minutes on each side, or until a rich brown crust forms.

While the steaks are searing, prepare the black truffle butter. In a small bowl, mix together the softened unsalted butter, black truffle oil, minced garlic, and fresh thyme until well combined. Set aside.

Once the steaks are seared, transfer the skillet to the preheated oven. Cook for an additional 5-7 minutes for medium-rare, or until your desired doneness is reached.

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

To serve, place the filet mignon on a plate, top each steak with a generous dollop of the black truffle butter, and garnish with fresh parsley if desired.

Enjoy your Smoked Sea Salt and Porcini Mushroom-Crusted Filet Mignon with a rich black truffle butter sauce!