Preheat your oven to 400°F (200°C).

Season the filet mignon steaks generously with salt and pepper on both sides.

In a small bowl, combine the chopped sun-dried tomatoes, fresh marjoram, breadcrumbs, and olive oil. Mix until the ingredients are well combined.

Place the seasoned filet mignon steaks on a baking sheet. Press the sun-dried tomato mixture onto the top of each steak, ensuring an even coating.

Bake the steaks in the preheated oven for 15-20 minutes for medium-rare, or until they reach your desired doneness. Use a meat thermometer to check for an internal temperature of 135°F (57°C) for medium-rare.

While the steaks are cooking, make the basil-infused butter. In a mixing bowl, combine the softened butter, chopped basil, minced garlic, lemon juice, and a pinch of salt. Mix until well combined.

Once the steaks are done cooking, remove them from the oven and let them rest for about 5 minutes. Serve the filet mignon topped with a dollop of basil-infused butter.