In a medium bowl, combine the softened butter, white miso paste, grated ginger, honey, lime juice, and a pinch of salt. Mix until well combined and smooth.

Transfer the mixture to a piece of plastic wrap and shape it into a log. Wrap tightly and refrigerate until firm, about 30 minutes.

Preheat your grill or a cast-iron skillet over medium-high heat. Season the filet mignon steaks with salt and freshly ground black pepper on both sides. Drizzle olive oil over the steaks.

Place the green parts of the scallions on the grill or skillet and cook until charred and wilted, about 2-3 minutes per side. Remove from heat and chop finely.

Once the grill or skillet is hot, place the seasoned filet mignon steaks on it. Cook for about 4-5 minutes on one side for medium-rare, then flip.

During the last minute of cooking, generously sprinkle the charred scallions and lime zest over the top of each steak to create a crust.

Remove the steaks from the heat and let them rest for 5 minutes. Slice the compound butter into rounds and place on top of each filet mignon just before serving.

Serve the filet mignon with your choice of sides and extra lime wedges for squeezing.