In a small saucepan over low heat, combine 1/2 cup of extra virgin olive oil and 1/4 cup of fresh basil leaves. Gently heat the oil for about 10-15 minutes, allowing the basil to infuse the oil. Do not let it boil. Once infused, remove from heat and strain the oil into a clean jar. Set aside.

Take the filet mignon steaks out of the refrigerator and let them come to room temperature for about 30 minutes.

In a small bowl, mix together the minced black garlic, crushed black peppercorns, and sea salt. Rub this mixture evenly over both sides of the steaks.

Heat 2 tablespoons of olive oil in a cast-iron skillet over high heat until shimmering. Carefully place the steaks in the skillet and sear for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Allow the steaks to rest for 5 minutes after cooking.

Drizzle the basil-infused oil over the steaks. If desired, add a drizzle of balsamic vinegar for extra flavor. Garnish with fresh basil leaves and serve immediately.