Bring salted pasta water to a boil.

Pat steaks dry and season with salt and pepper.

Heat a skillet over medium-high heat with olive oil and 1 tbsp butter. Sear the filets until the internal temperature reaches 125–130°F.

During the last 30–60 seconds of cooking, add 1 tbsp butter and baste the steaks. Remove the steaks from the skillet, let them rest for 3–5 minutes, then slice.

Cook the pasta until just shy of al dente. Reserve ½ cup of pasta water, then drain the pasta.

Lower the heat to medium-low. Add the remaining 1 tbsp butter to the skillet and sauté the shallot for 1–2 minutes until soft.

Add the garlic and cook for 20–30 seconds.

Pour in the heavy cream and simmer for 3–5 minutes until slightly thickened.

Reduce the heat to low. Stir in the parmesan and parsley until the sauce is smooth.

Toss the pasta in the sauce, adding pasta water as needed until the sauce is glossy and reaches the desired consistency.

Plate the pasta, top with the sliced steak, and finish with extra parmesan, parsley, and black pepper.