Prepare the Red Pepper Ghee Butter: Preheat your grill or broiler. Char the red bell pepper until the skin is blackened and blistered. Remove from heat and let cool. Once cool, peel off the skin, remove the seeds, and chop the flesh.

In a mixing bowl, combine the chopped charred red pepper, ghee, lemon juice, and a pinch of salt. Mix until well blended. Set aside.

Prepare the Filet Mignon: Pat the filet mignon steaks dry with paper towels. This helps achieve a nice sear. In a small bowl, combine crushed pink peppercorns, fresh oregano, olive oil, salt, and black pepper to create a paste.

Rub the mixture generously over both sides of the filet mignon steaks.

Cook the Steaks: Heat a skillet or grill pan over high heat. Once hot, add a drizzle of olive oil. Place the filet mignon steaks in the pan and sear for about 3-4 minutes on each side for medium-rare, or adjust the cooking time according to your preferred doneness.

Remove the steaks from the heat and allow them to rest for a few minutes.

Serve: Place each filet mignon on a plate. Top with a generous dollop of charred red pepper ghee butter. Garnish with additional fresh oregano if desired. Serve immediately and enjoy!