Preheat the oven to 425°F (220°C). Season the filet mignon steaks generously with salt and pepper on both sides.

In a bowl, combine the chopped scallions, breadcrumbs, grated parmesan cheese, fresh thyme, olive oil, and a pinch of salt and pepper. Mix until well combined.

Heat a large oven-safe skillet over medium-high heat. Add a little olive oil to the pan. Once hot, sear the filet mignon for about 2-3 minutes on each side until browned.

Remove the skillet from heat. Press the scallion-crust mixture firmly onto the top of each steak, ensuring it adheres well.

Transfer the skillet to the preheated oven and bake for 8-10 minutes for medium-rare, or until desired doneness is reached. Use a meat thermometer for accuracy (130°F for medium-rare).

While the steaks are baking, in a small saucepan, melt the unsalted butter over medium heat. Add the thinly sliced shallots and smashed garlic cloves. Cook gently until the shallots are translucent and soft, about 5-7 minutes. Stir occasionally to prevent browning.

Once the shallots are softened, continue cooking until the butter turns golden brown and has a nutty aroma. Remove from heat and stir in the lemon zest.

Once the filet mignon is cooked, remove from the oven and let it rest for 5 minutes. Plate the steaks and drizzle the brown butter and garlic-confit shallots over the top. Garnish with chopped fresh parsley.