Rinse the filets and pat dry. Arrange the filets in a single layer in a 2-quart baking dish and drizzle with the olive oil and vinegar, turning to coat. Marinate, covered, in the refrigerator for 1 hour, turning occasionally.
Toast the pecans in a skillet over medium-high heat until light brown, stirring frequently. Cool slightly and finely crush. Toast the bread and crumble.
Preheat the oven to 450 degrees. Drain the filets, discarding the marinade. Mix the butter, Dijon mustard and syrup in a bowl and brush over the filets in the baking dish. Toss the pecans and breadcrumbs in a bowl and sprinkle over the top. Sprinkle with parsley and bake for 10 minutes or until the filets flake easily when tested with a fork.