In a medium bowl, combine the softened butter, chopped cilantro, lime zest, lime juice, and a pinch of salt. Mix well until all ingredients are thoroughly incorporated.

Transfer the mixture onto a piece of plastic wrap. Shape it into a log, wrap it tightly, and refrigerate until firm, about 30 minutes.

Preheat your grill or a cast-iron skillet over medium-high heat.

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

Brush each steak with pomegranate molasses, ensuring an even coating. Sprinkle the fire-roasted Hatch chili powder over the steaks, pressing gently to adhere.

Add olive oil to the hot skillet or grill. Once hot, place the steaks on it. Cook for about 4-5 minutes on each side for medium-rare, adjusting time according to your desired doneness.

Once cooked, remove the steaks from the heat and let them rest for 5 minutes.

Slice the compound butter into rounds. Place a round of cilantro-lime compound butter on each filet mignon before serving. Enjoy the steaks with your favorite sides and a drizzle of additional pomegranate molasses if desired.