In a spice grinder or mortar and pestle, combine the cracked Szechuan peppercorns and pink peppercorns. Grind them together until they reach a coarse texture.

Pat the filet mignon steaks dry with paper towels. Season both sides generously with salt and then coat with the peppercorn mixture, pressing gently to adhere.

Heat olive oil in a cast-iron skillet over medium-high heat. Once the oil is shimmering, add the filet mignon steaks to the skillet. Sear for about 4-5 minutes on each side for medium-rare, adjusting the time for your desired doneness. Remove the steaks from the skillet and let them rest on a plate.

In the same skillet, reduce the heat to medium. Add the unsalted butter, minced ginger, and garlic. Cook for about 2-3 minutes, stirring frequently, until the ginger and garlic are fragrant and slightly caramelized.

Stir in the soy sauce and honey, cooking for an additional minute until well combined. Remove from heat.

Place the rested filet mignon on serving plates. Drizzle the charred ginger butter over the top. Garnish with fresh herbs.

Serve immediately and savor the rich flavors of the peppercorn-crusted filet mignon with the aromatic ginger butter.