Preheat your oven to 400°F (200°C).

In a dry skillet over medium heat, toast the caraway seeds until fragrant, about 2-3 minutes. Remove from heat and let cool.

In a small bowl, combine the toasted caraway seeds, Meyer lemon zest, salt, and pepper. Mix well.

Season the filet mignon steaks generously with salt and pepper on both sides. Press the caraway and lemon mixture onto the surface of the steaks to create an even crust.

In an oven-safe skillet, heat the olive oil over medium-high heat. Once hot, carefully add the filet mignon steaks and sear for about 3-4 minutes on each side, until a golden crust forms.

Transfer the skillet to the preheated oven and roast for 6-8 minutes for medium-rare, or until your desired doneness is reached.

While the steaks are roasting, prepare the horseradish-chive butter. In a small bowl, mix the softened butter with prepared horseradish and chopped chives until well combined. Set aside.

Once the steaks are done, remove them from the oven and let rest for 5 minutes.

Serve the filet mignon topped with a generous dollop of horseradish-chive butter and fresh lemon wedges on the side.