Prepare the Fennel Seed Crust: In a small skillet over medium heat, toast the fennel seeds until they are fragrant, about 3-4 minutes. Be careful not to burn them. Remove from heat and let cool slightly. Once cooled, crush the seeds coarsely using a mortar and pestle or a spice grinder.

Season the Steaks: Pat the filet mignon steaks dry with paper towels. Rub the olive oil over both sides of the steaks. Season generously with smoked sea salt, crushed fennel seeds, and freshly ground black pepper. Ensure an even coating.

Make the Smoked Leek Butter: In a small saucepan, melt 1 tablespoon of the butter over medium heat. Add the finely chopped leek and sauté until softened and slightly caramelized, about 5-7 minutes. Stir in the smoked paprika and cook for an additional minute. Remove from heat and stir in the remaining tablespoon of butter until melted and combined. Set aside.

Cook the Filet Mignon: Preheat a grill or cast-iron skillet over high heat. Once hot, add the seasoned filet mignon steaks. Cook for about 4-5 minutes on each side for medium-rare, or adjust cooking time to your desired doneness. Use a meat thermometer for accuracy; 130°F (54°C) is ideal for medium-rare.

Rest the Steaks: Once cooked to your liking, remove the steaks from the heat and let them rest for 5 minutes. This allows the juices to redistribute within the meat.

Serve: Plate the filet mignon and top each steak with a generous dollop of smoked leek butter. Garnish with fresh herbs, if desired. Serve immediately with your choice of sides.