Preheat your oven to 400°F (200°C). Cut the cleaned leeks into 1-inch pieces. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes, or until they are tender and slightly burnt around the edges.

While the leeks are roasting, season the filet mignon steaks generously with salt and black pepper on both sides. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once hot, add the steaks to the skillet. Sear the steaks for about 4-5 minutes on each side for medium-rare, adjusting time for desired doneness. Remove the steaks from the skillet and let them rest for 5 minutes.

In a small bowl, combine the softened butter, smoked salt, and chopped rosemary. Mix well until the ingredients are fully incorporated.

On each plate, place a generous portion of the burnt leeks. Top with a filet mignon steak. Arrange the pomelo segments around the steak and leeks. Finish by dolloping a tablespoon of rosemary-smoked salt butter on top of each steak.

Serve immediately, allowing the butter to melt over the warm steak, leeks, and pomelo.