In a small bowl, combine the room temperature butter, chopped cilantro, chopped mint, lemon zest, and minced garlic. Mix well until all ingredients are evenly incorporated.

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

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.

In a small bowl, mix the smoked paprika with a pinch of salt. Sprinkle the paprika mixture generously over the top of each steak, pressing gently to adhere.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the filet mignon steaks to the skillet.

Sear the steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Use a meat thermometer for accuracy (130°F for medium-rare).

Remove the steaks from the skillet and let them rest for 5 minutes.

Slice the confit butter into rounds and place a piece on top of each filet mignon steak just before serving. Allow the butter to melt over the steak.

Serve with your choice of sides, such as roasted vegetables or a fresh salad.