Preheat your oven to 400°F (200°C).

In a small bowl, combine the toasted hazelnuts, smoked chili powder, salt, and black pepper. Mix well and set aside.

In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the filet mignon steaks with salt and black pepper on both sides.

Once the oil is hot, add the steaks to the skillet and sear for about 3-4 minutes on each side until a golden-brown crust forms.

While the steaks are searing, prepare the caramelized garlic. In a separate small pan, add the remaining 2 tablespoons of olive oil and the garlic cloves. Cook over low heat, stirring occasionally, until the garlic is golden brown and caramelized, about 10 minutes. Remove from heat and set aside.

Once the steaks are seared, remove the skillet from the heat. Press the hazelnut and chili mixture onto the top of each steak to form a crust.

Transfer the skillet to the preheated oven and roast the steaks for 6-8 minutes for medium-rare, or until your desired doneness is reached.

While the steaks are roasting, prepare the cilantro butter. In a bowl, combine the softened butter, caramelized garlic (with some oil), chopped cilantro, and lime juice. Mix until well combined.

Once the steaks are done, remove them from the oven and let them rest for about 5 minutes.

Serve the filet mignon topped with a generous dollop of the caramelized garlic and cilantro butter.