Prepare the Garlic Confit: In a small saucepan, combine the garlic with ½ cup of olive oil. Heat over low heat for about 30 minutes until the garlic is soft and fragrant but not browned. Remove from heat and let cool. Once cooled, mash the garlic into a paste.

Make the Parsley-Butter: In a mixing bowl, combine the softened butter, parsley, and a pinch of salt and pepper. Mix thoroughly until well combined. Set aside.

Prepare the Pearl Onions: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the pearl onions and sauté until they are golden brown and tender, about 10 minutes. Remove from heat.

Prepare the Crust: In a mixing bowl, combine the toasted pearl onions, tarragon, and breadcrumbs. Mix well and season with salt and pepper.

Cook the Filet Mignon: Preheat the oven to 400°F (200°C). Season the filet mignon steaks with salt and pepper on both sides. In an oven-safe skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Sear the steaks for about 3-4 minutes on each side until a golden crust forms. Remove the skillet from the heat and brush the tops of the steaks with the garlic confit. Press the breadcrumb mixture on top of the steaks to form a crust. Transfer the skillet to the preheated oven and roast for about 5-7 minutes for medium-rare or until desired doneness.

Serve: Once cooked, remove the steaks from the oven and let them rest for a few minutes. Drizzle with balsamic vinegar and top with a dollop of parsley-butter before serving.