Season each filet mignon steak with salt and pepper on both sides.

Heat the olive oil in a large pan over medium-high heat. When heated, add the steaks and cook for 4-5 minutes each side for medium-rare, or until desired doneness. Remove the steaks from the pan and put them aside.

In the same pan, cook the garlic and shallot for 1-2 minutes, or until aromatic and softened.

Pour in the red wine, scraping up any browned pieces from the bottom of the skillet. Allow the wine to simmer and decrease by half for 3-4 minutes.

Stir in the beef stock and boil for 5 minutes, or until the sauce has reduced and thickened somewhat.

Remove from the heat and add the butter, whisking until smooth and glossy.

To serve, pour the red wine reduction sauce over the steaks and garnish with fresh thyme leaves.