In a small saucepan, combine the minced ginger and olive oil. Cook over low heat for about 20 minutes, stirring occasionally, until the ginger becomes tender and fragrant. Remove from heat and allow to cool.

Preheat your grill or a skillet over medium-high heat. Season both sides of the filet mignon steaks with salt and black pepper. Press the toasted sesame seeds onto both sides of the steaks, ensuring they are well-coated.

Place the coated steaks on the grill or in the skillet. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is achieved. Remove from heat and let them rest for 5 minutes.

In a saucepan, combine the bone broth, roasted garlic (squeeze the cloves out of the bulb), soy sauce, honey, and rice vinegar. Bring the mixture to a simmer over medium heat. Allow the broth to reduce for about 15-20 minutes, stirring occasionally, until it thickens slightly.

Slice the filet mignon steaks and arrange them on a serving plate. Drizzle the roasted garlic bone broth reduction over the top.

Sprinkle sliced green onions over the dish for garnish. Serve immediately.