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1. Pat dry Filet Mignon steaks with a paper towel. Season with salt & pepper. Brush with a little oil to help salt & pepper stick to the meat.
2. Heat butter in a pan. Once browned, place the steak in and don't move for a few minutes to get a nice crust on it. Once one side is ready, flip the steak over, add a little know of butter, garlic cloves and rosemary.
3. Get a spoon and baste the steak with the melted butter that's in the pan until your desired internal temperature. 7-12 minutes depending on thickness.
4. Transfer to a cutting board and let it rest 3-5 minutes before slicing against the grain.
5. Heat ¼ cup oil in a large skillet, preferably cast iron, over high heat.
6. As soon as oil starts to smoke, add peppers to cover the bottom of the pan in a single layer (don’t crowd).
7. Cook, tossing occasionally, until blistered in spots but still green, about 3 minutes (you don’t want them to collapse or soften too much).
8. Transfer to a cutting board. Coarsely chop peppers and place in a small bowl. Mix in garlic, vinegar, and remaining oil; season with kosher salt.
9. Spoon shishito pepper salsa over top of the steak; finish by sprinkling with coarse sea salt.