In a small bowl, combine the toasted fennel seeds, Meyer lemon zest, salt, and freshly ground black pepper. Mix well.

Pat the filet mignon steaks dry with paper towels. Season both sides generously with salt and pepper.

Press the fennel and lemon zest mixture onto the top of each steak, ensuring an even coating.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steaks crust-side down. Sear for 3-4 minutes until a golden crust forms. Flip the steaks and continue cooking for another 3-4 minutes for medium-rare, or longer to your desired doneness.

While the steaks are cooking, in a small bowl, combine the softened butter, chopped pistachios, tarragon, and lemon juice. Mix until well combined.

Once cooked to your liking, transfer the steaks to a plate and let them rest for about 5 minutes.

Top each filet mignon with a generous dollop of the tarragon-pistachio butter. Garnish with fresh herbs if desired. Serve with your favorite sides and enjoy!