Prepare the Ghee: In a small saucepan over low heat, combine the ghee, white miso paste, grated ginger, and lemon juice. Stir until the mixture is smooth and well combined. Remove from heat and set aside.

Prepare the Steaks: Pat the filet mignon steaks dry with paper towels. Season both sides generously with salt.

Crust the Steaks: In a small bowl, mix the chopped toasted nori and cracked white peppercorns. Press the nori and pepper mixture onto both sides of the seasoned steaks, ensuring they are well coated.

Sear the Steaks: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steaks to the skillet. Sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. During the last minute of cooking, add the unsalted butter to the skillet and baste the steaks with the melted butter.

Rest the Steaks: Remove the steaks from the skillet and transfer them to a cutting board. Let them rest for about 5 minutes to allow the juices to redistribute.

Serve: Plate the filet mignon and drizzle the white miso and ginger ghee over the top. Serve immediately with your choice of sides.