Preheat your oven to 400°F (200°C).

In a small bowl, combine the crushed pink peppercorns and Meyer lemon zest. Season the filet mignon steaks with salt and freshly ground black pepper on both sides.

Press the pink peppercorn and lemon zest mixture onto both sides of each steak, ensuring they are well coated.

Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add the filet mignon steaks to the skillet. Sear for about 3-4 minutes on each side, or until a nice crust forms.

Transfer the skillet to the preheated oven and roast the steaks for an additional 5-7 minutes for medium-rare, or until desired doneness is reached. Remove from the oven and let rest for 5 minutes.

While the steaks are resting, prepare the Champagne-tarragon reduction. In a small saucepan, pour in the Champagne and bring to a boil over medium heat. Reduce the heat to a simmer and let it cook until it reduces by half, about 8-10 minutes.

Stir in the chopped tarragon, butter, and honey. Whisk until the butter is melted and the sauce is smooth. Season with salt and pepper to taste.

To serve, place each filet mignon on a plate, drizzle with the Champagne-tarragon reduction, and garnish with microgreens if desired.