In a small bowl, combine the crushed Szechuan peppercorns, toasted white sesame seeds, coarse sea salt, and cracked black pepper. Mix well.

Pat the filet mignon steaks dry with paper towels. Rub each steak with olive oil, then generously coat both sides with the seasoning mixture, pressing it into the meat to adhere.

Preheat a large cast-iron skillet or grill pan over medium-high heat. Once hot, add the seasoned steaks to the skillet. Sear for about 4-5 minutes on each side for medium-rare, or adjust cooking time for desired doneness. Remove the steaks from the pan and let them rest for at least 5 minutes.

In the same skillet, add the scallions and cook for 2-3 minutes, turning occasionally, until they are charred and tender. Remove from heat.

In a small saucepan over low heat, melt the butter. Stir in the grated ginger, soy sauce, and honey. Let it simmer for 1-2 minutes until fragrant. Remove from heat.

Place each filet mignon on a plate. Top with the charred scallions and drizzle the ginger butter over the steaks. Garnish with fresh cilantro if desired.

Serve immediately with your favorite sides for a delicious and elegant meal.