Creating Pan-Seared Filet Mignon Bordelaise is a rewarding process. Follow these steps for an incredible dining experience:

1. Prepare the Steaks: Remove the filet mignon steaks from the refrigerator 30 minutes before cooking. Pat them dry with paper towels and season generously with salt and pepper on both sides.

2. Heat the Pan: In a large skillet, heat the olive oil over medium-high heat until shimmering but not smoking.

3. Sear the Steaks: Add the filet mignon steaks to the pan. Sear for about 4-5 minutes on one side until a golden-brown crust forms. Turn the steaks and sear the other side for an additional 3-4 minutes for medium-rare (adjust time for your desired doneness).

4. Add Butter: In the last minute of cooking, add the butter to the pan. Use a spoon to baste the steaks with the melted butter for added flavor.

5. Rest the Steaks: Remove the steaks from the skillet and transfer them to a plate. Cover loosely with aluminum foil and let them rest for 10-15 minutes.

6. Make the Bordelaise Sauce: In the same skillet, add the chopped shallot and sauté over medium heat until translucent, about 2-3 minutes.

7. Deglaze the Pan: Pour in the red wine, scraping up any brown bits from the bottom of the pan. Allow it to simmer until reduced by half, about 5-7 minutes.

8. Add Beef Stock: Stir in the beef stock and thyme. Continue to simmer until the sauce thickens slightly, about another 5-7 minutes. Season with salt and pepper to taste.

9. Slice the Steaks: After resting, slice the filet mignon against the grain for tenderness.

10. Plate the Dish: Place the sliced steak on a serving plate and drizzle with the Bordelaise sauce. Garnish with chopped parsley.