In a medium bowl, combine the softened butter, cracked green peppercorns, chopped parsley, and lemon zest. Mix until well combined.

Place the mixture onto a sheet of plastic wrap and roll it into a log shape. Twist the ends to seal and refrigerate until firm, about 30 minutes.

In a small bowl, mix the chopped scallions, thyme, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

Pat the filet mignon steaks dry with paper towels, then rub them generously with olive oil.

Evenly coat each steak with the scallion and thyme mixture, pressing it onto the surface to adhere.

Heat a large skillet over medium-high heat. Add a tablespoon of olive oil.

Once the oil is hot, add the filet mignon steaks to the skillet. Cook for 4-5 minutes on each side for medium-rare, or until the desired doneness is reached.

Use a meat thermometer to check the internal temperature (130°F for medium-rare).

Remove the steaks from the skillet and let them rest for 5 minutes to allow the juices to redistribute.

Slice the compound butter into rounds and place a slice on top of each filet mignon just before serving. Garnish with additional fresh herbs if desired.