Melt 142g of unsalted butter in a skillet over medium heat, add 6 sliced shallots, and sauté for 15-25 minutes until golden brown.

Rub beef tenderloin with olive oil and season with salt and black pepper.

Sear the beef in a heated skillet over medium-high heat for 2-3 minutes on each side.

Transfer the seared beef to a preheated oven at 400°F (200°C) for approximately 25 minutes.

In a mixing bowl, whisk together 240g of mayonnaise, 60ml of fig jam, and 1 tsp of fresh thyme leaves.

Slice artisanal loaf into thick pieces, coat with butter, and toast in the skillet until golden brown.

Spread fig-thyme mayo on toasted bread, top with thinly sliced beef and caramelized shallots, then garnish with thyme.