Prepare the Poblano Peppers: Preheat your grill or broiler. Char the poblano peppers on all sides until the skin is blackened and blistered. Once charred, place them in a bowl and cover with plastic wrap for about 10 minutes. This will help loosen the skins. After cooling, peel off the skins, remove the seeds, and chop the peppers.

Toast the Coriander Seeds: In a dry skillet over medium heat, toast the coriander seeds for about 2-3 minutes, stirring frequently, until fragrant. Remove from heat and allow to cool slightly. Once cooled, crush the seeds using a mortar and pestle or a spice grinder.

Prepare the Compound Butter: In a mixing bowl, combine the softened butter, smoked paprika, minced garlic, chopped cilantro, lime juice, and a pinch of salt. Mix until well incorporated. Transfer the mixture onto a piece of parchment paper, shape it into a log, and roll it tightly. Chill in the refrigerator until firm.

Cook the Filet Mignon: Season the filet mignon steaks generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the steaks to the skillet and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. In the last minute of cooking, add the chopped charred poblano peppers and crushed coriander seeds to the skillet, allowing them to warm through and infuse their flavors.

Serve: Remove the skillet from heat. Let the filet mignon rest for a couple of minutes. Serve the steaks topped with slices of the smoked paprika compound butter, allowing it to melt over the warm meat. Enjoy with your favorite sides.