Preheat the oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil and wrap in aluminum foil. Roast in the oven for about 30-35 minutes, or until the cloves are soft and golden.

In a small bowl, combine the softened butter, charred Fresno chili, chopped parsley, and lemon juice. Mix well until all ingredients are fully incorporated. Transfer the mixture onto a piece of parchment paper and shape it into a log. Roll it tightly and refrigerate until firm.

Season the filet mignon steaks generously with salt and freshly ground black pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the steaks for about 4-5 minutes on each side for medium-rare, or until they reach desired doneness.

During the last minute of cooking, brush the tops of the steaks with pomegranate molasses. Remove from heat and let the steaks rest for 5 minutes.

Slice the compound butter and place a slice on top of each filet mignon. Serve with your choice of sides and enjoy!