In a medium bowl, combine the softened unsalted butter, sun-dried tomatoes, fresh basil, fresh parsley, minced garlic, salt, and pepper. Mix well until all the ingredients are evenly incorporated. Transfer the mixture onto a piece of plastic wrap and shape it into a log. Wrap tightly and refrigerate until firm, about 30 minutes.

Preheat your oven to 400°F (200°C). In a dry skillet over medium heat, toast the Szechuan peppercorns until fragrant, about 2-3 minutes. Remove from heat and let cool, then crush them coarsely using a mortar and pestle or a spice grinder.

Season the filet mignon steaks generously with salt and freshly ground black pepper on all sides. In the same skillet, heat the olive oil over high heat. Sear the filet mignon for 2-3 minutes on each side until a golden brown crust forms.

Add the garlic confit to the skillet, spooning some of the oil over the steaks. Cook for an additional 1-2 minutes.

Remove the skillet from the heat and sprinkle the crushed Szechuan peppercorns over the top of the filet mignon, pressing gently to adhere. Transfer the skillet to the preheated oven and roast for about 5-7 minutes for medium-rare, or until your desired doneness is achieved.

Remove the filet mignon from the oven and let it rest for 5 minutes before slicing. While resting, slice the chilled sun-dried tomato compound butter into rounds. Serve the filet mignon topped with a slice of the sun-dried tomato compound butter.