Prepare the Steaks: Take the filet mignon steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

Season the Steaks: Pat the steaks dry with paper towels. Generously season both sides with salt and freshly ground black pepper. Rub the ras el hanout spice blend onto both sides of the steaks, pressing it in gently.

Cook the Steaks: In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the seasoned filet mignon to the skillet. Cook for about 4-5 minutes on each side for medium-rare, or longer for desired doneness. Use a meat thermometer to check for an internal temperature of about 130°F (54°C) for medium-rare.

Make the Whipped Honey-Ginger Butter: In a small mixing bowl, combine the softened unsalted butter, honey, grated ginger, and lemon juice. Whip using a fork or hand mixer until light and fluffy.

Rest the Steaks: Once cooked to desired doneness, remove the steaks from the skillet and let them rest on a cutting board for about 5 minutes.

Serve: Slice the filet mignon against the grain, plate it, and top with a generous dollop of whipped honey-ginger butter. Garnish with fresh herbs if desired.