Preheat the oven to 400°F (200°C).

Season the filet mignon steaks with salt and pepper on both sides.

In a small bowl, mix the toasted walnuts and chopped sage together.

Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, add the filet mignon steaks and sear for about 3-4 minutes on each side until browned.

Remove the skillet from heat and press the walnut and sage mixture onto the top of each steak.

Transfer the skillet to the preheated oven and roast for 8-10 minutes for medium-rare, or until desired doneness is reached.

While the steaks are cooking, prepare the balsamic glazed shallots. In a separate saucepan, add the sliced shallots, balsamic vinegar, honey, and a pinch of salt. Cook over medium heat, stirring occasionally, until the shallots are softened and the mixture has thickened, about 10-15 minutes.

Once the steaks are done, let them rest for 5 minutes before slicing.

Stir the butter into the balsamic glaze for added richness and serve the glazed shallots over the filet mignon.

Enjoy your toasted walnut and sage-crusted filet mignon with balsamic glazed shallots!