In a bowl, combine the softened unsalted butter, minced black garlic, chopped dried porcini mushrooms, salt, and pepper. Mix until well combined. Form the butter mixture into a log shape using plastic wrap and refrigerate until firm, about 30 minutes.

Preheat your grill or skillet over medium-high heat. Rub the filet mignon steaks with olive oil and season generously with salt and black pepper on both sides.

Add the chopped green garlic to the grill or skillet and sear for 1-2 minutes until slightly charred. Remove from the heat and set aside.

Place the seasoned filet mignon on the grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, or adjust the time to your preferred doneness. During the last minute of cooking, add the charred green garlic on top of the steaks along with the yuzu zest and yuzu juice, allowing the flavors to meld.

Once cooked to your liking, remove the steaks from the grill or skillet and let rest for 5 minutes. Slice the compound butter into rounds and place a piece on top of each filet mignon just before serving. Allow it to melt over the steaks. Garnish with breadcrumbs and chopped fresh parsley for added flavor and presentation.