In a small bowl, combine the crushed toasted coriander seeds, crushed pink peppercorns, salt, and black pepper. Mix until well combined.

Pat the filet mignon steaks dry with paper towels. Rub each steak with olive oil and then press the spice mixture onto all sides of the steaks, ensuring an even coating.

Preheat your oven to 400°F (200°C).

In a large oven-safe skillet over medium-high heat, add a tablespoon of olive oil. Once hot, add the filet mignon steaks and sear for 2-3 minutes on each side until a nice crust forms.

Transfer the skillet to the preheated oven and roast the steaks for an additional 5-7 minutes, or until they reach your desired level of doneness (medium-rare is recommended at 130°F - 135°F).

While the steaks are roasting, prepare the brown butter tarragon reduction. In a small saucepan, melt the butter over medium heat, swirling occasionally until it turns golden brown and develops a nutty aroma, about 4-5 minutes.

Add the chopped shallot to the browned butter and sauté for 2-3 minutes until softened.

Pour in the beef broth and pomegranate molasses, and bring to a simmer. Cook for an additional 5-7 minutes, allowing the sauce to reduce slightly.

Stir in the fresh tarragon and season with salt and pepper to taste. Remove from heat.

Once the filet mignon steaks have reached the desired doneness, remove them from the oven and let them rest for 5 minutes.

Serve the steaks with a generous drizzle of the brown butter tarragon reduction over the top.