In a dry skillet over medium heat, toast the whole coriander seeds until they become fragrant, about 2-3 minutes. Remove from heat and let cool slightly.

Once cooled, crush the toasted coriander seeds coarsely using a mortar and pestle or a spice grinder.

Preheat your grill or skillet to high heat.

Pat the filet mignon steaks dry with paper towels and season generously with salt and freshly ground black pepper on both sides.

In a small bowl, combine the crushed coriander, lime zest, and a pinch of salt. Press the mixture firmly onto both sides of the steaks to create an even crust.

Add olive oil to the hot skillet or grill. Once the oil is shimmering, carefully place the seasoned steaks in the pan.

Sear the filet mignon for about 4-5 minutes on each side for medium-rare, or adjust the time according to your desired doneness.

While the steaks are cooking, in a small bowl, combine the softened butter, finely chopped cilantro, lime juice, and a pinch of salt. Mix well until all ingredients are incorporated.

Once cooked to your liking, remove the steaks from the heat and let them rest for about 5 minutes. This helps retain the juices.

Place the rested filet mignon on plates, top each steak with a generous dollop of cilantro-infused butter, and serve with lime wedges on the side for an extra burst of flavor.