Begin by heating a skillet over medium heat and adding unsalted butter. Once melted, toss in sliced shallots, stirring frequently for about 15-25 minutes until they transform into a deep golden brown.

Rub the beef tenderloin roast generously with olive oil, seasoned with salt and black pepper. Preheat a skillet over high heat and sear the beef on all sides for about 2-3 minutes until browned.

Transfer the seared beef to a preheated oven set at 400°F (200°C) and roast for approximately 25 minutes for medium-rare doneness, checking for an internal temperature of 135°F (57°C).

Whisk together mayonnaise, fig jam, a pinch of salt, and black pepper in a mixing bowl. Add fresh thyme leaves for flavor.

Slice your chosen artisanal bread into 1-inch thick pieces and toast in a clean skillet with unsalted butter until golden and crisp.

Spread a generous layer of fig-thyme mayo on each toasted bread slice, top with thinly sliced roasted beef and a spoonful of caramelized shallots.