Preheat your oven to 400°F (200°C).

In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced leeks, season with salt and pepper, and sauté until they are tender and lightly caramelized, about 10 minutes.

While the leeks are cooking, season the filet mignon steaks generously with salt and pepper on both sides. Press the crushed pink peppercorns onto the top of each steak to create a crust.

Once the leeks are cooked, push them to the side of the skillet. Increase the heat to high and add the filet mignon steaks to the skillet. Sear the steaks for about 3-4 minutes on each side until they develop a nice crust.

Once the steaks are seared, add the minced garlic to the skillet and cook for about 1 minute until fragrant. Carefully pour in the bone broth and bring it to a simmer.

Transfer the skillet to the preheated oven and roast for about 8-10 minutes for medium-rare, or until desired doneness is reached.

While the steaks are roasting, in a small bowl, mix the softened butter with any remaining garlic and a splash of the bone broth. Stir until well combined and set aside.

Once cooked, remove the skillet from the oven and let the steaks rest for about 5 minutes.

To serve, place the roasted leeks on a plate, top with the filet mignon, and dollop the sweet garlic bone broth butter on top. Garnish with chopped parsley.