Preheat your oven to 400°F (200°C).

In a skillet over medium heat, melt 1/4 cup of the unsalted butter. Add the minced garlic and sauté until fragrant, about 2-3 minutes. Remove from heat and set aside.

In a mixing bowl, combine the finely chopped scallions, fresh oregano, breadcrumbs, and a pinch of salt and pepper. Mix well to create a herb crust mixture.

Season the filet mignon steaks generously with salt and pepper on both sides.

Heat a drizzle of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the steaks and sear for about 2-3 minutes on each side, until a golden-brown crust forms.

Remove the skillet from heat and brush the top of each steak with the garlic-infused butter.

Press the herb crust mixture firmly onto the top of each filet mignon.

Transfer the skillet to the preheated oven and roast for about 8-10 minutes for medium-rare, or until your desired doneness is reached.

While the steaks are baking, prepare the brown butter infusion. In a separate small saucepan, melt the remaining unsalted butter over medium heat. Continue to cook until the butter turns a golden brown color and develops a nutty aroma, about 5-7 minutes. Remove from heat.

Once the steaks are finished, remove them from the oven and let them rest for 5 minutes.

Serve the filet mignon with a drizzle of brown butter infusion over the top and lemon wedges on the side.