In a small bowl, combine the softened unsalted butter, toasted pine nuts, fresh rosemary, fresh thyme, lemon juice, and a pinch of salt. Mix well until all ingredients are evenly incorporated.

Transfer the mixture onto a piece of parchment paper or plastic wrap. Roll it into a log shape and twist the ends to seal. Refrigerate until firm, about 30 minutes.

Preheat your oven to 400°F (200°C).

Pat the filet mignon steaks dry with paper towels. Season both sides generously with salt and pepper.

In a small bowl, combine the crushed juniper berries and pomelo zest. Press this mixture onto both sides of the steaks to create a crust.

In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the filet mignon steaks. Sear the steaks for 3-4 minutes on each side, until a golden-brown crust forms.

Transfer the skillet to the preheated oven. Bake for an additional 5-7 minutes for medium-rare, or until your desired doneness is reached. Remove the skillet from the oven and let the steaks rest for 5 minutes.

Slice the compound butter into rounds and place a piece on top of each filet mignon steak just before serving. Allow it to melt over the warm meat. Serve with your choice of sides and enjoy!