Preheat the oven to 400°F (200°C). Rub each filet mignon with white truffle oil, then season generously with sea salt and black pepper on all sides.

In a large ovenproof skillet, heat olive oil over medium-high heat. Once hot, add the filet mignon steaks and sear for 2-3 minutes on each side until a golden-brown crust forms.

Transfer the skillet to the preheated oven and roast the steaks for about 6-8 minutes for medium-rare, or until desired doneness. Remove from oven and let them rest for 5 minutes.

In a separate skillet, melt butter over medium heat. Add the shallots and garlic, sautéing until soft and fragrant, about 2-3 minutes.

Add the chopped wild mushrooms, cooking until browned and tender, about 5-7 minutes. Stir in the chicken broth, tarragon, and thyme, simmering for an additional 3-4 minutes until the sauce slightly thickens.

Plate each filet mignon and top with the wild mushroom and tarragon confit. Drizzle any remaining sauce from the skillet over the steaks for extra flavor.