Take the filet mignon steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

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

While the grill heats, toss the trimmed scallions in a little olive oil and season with salt. Place the scallions on the grill and cook until charred and tender, about 2-3 minutes per side. Remove from heat and set aside.

Once the grill is hot, place the seasoned filet mignon steaks on the grill. Cook for about 4-5 minutes on one side, then flip and cook for another 4-5 minutes for medium-rare, or until desired doneness.

In a small bowl, combine the softened unsalted butter, toasted sesame oil, toasted sesame seeds, chopped chives, and chopped parsley. Mix until well combined.

Remove the filet mignon from the grill and let them rest for about 5 minutes.

Serve the filet mignon topped with a generous dollop of the toasted sesame butter, garnished with charred scallions on the side, and serve with lemon wedges.