Preheat your grill or oven broiler.

Cut the leeks lengthwise in half and brush the cut sides with olive oil. Grill or broil the leeks for 5-7 minutes until they are tender and have charred marks. Set aside.

Pat the filet mignon steaks dry with paper towels. Season both sides liberally with salt and press the cracked black pepper into the meat.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steaks and sear for 3-4 minutes on each side for medium-rare, adjusting time for desired doneness. Remove the steaks from the skillet and let them rest.

In the same skillet, lower the heat and add the butter. Allow it to melt and begin to foam.

Add the sage leaves and cook for about 2-3 minutes, or until the butter turns golden brown and has a nutty aroma. Be careful not to burn it.

Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes until slightly thickened. Adjust seasoning with salt as needed.

On each plate, place a portion of the fire-roasted leeks. Top with the filet mignon and drizzle with the brown butter sage gravy. Enjoy your delicious meal!