Prepare the Toum: In a food processor, combine the garlic cloves and salt. Pulse until the garlic is finely minced.

With the processor running, slowly drizzle in the neutral oil in a thin stream. Continue blending until the mixture emulsifies and becomes smooth.

Add the lemon juice and blend until fully incorporated. If the toum is too thick, add a small amount of water to achieve your desired consistency. Set aside.

Prepare the Steaks: Preheat your oven to 400°F (200°C). Pat the filet mignon steaks dry with paper towels. Season both sides generously with salt and freshly ground black pepper.

In a shallow dish, combine the za’atar and toasted sesame seeds. Press the seasoned steaks into the mixture, coating both sides evenly.

Sear the Steaks: Heat olive oil in a cast-iron skillet over medium-high heat. Once the oil is hot, add the coated filet mignon steaks. Sear the steaks for about 3-4 minutes on each side, until a golden crust forms.

Finish Cooking in the Oven: Transfer the skillet to the preheated oven and roast for an additional 5-8 minutes for medium-rare, or until your desired doneness is reached. Use a meat thermometer for accuracy (130°F for medium-rare).

Rest and Serve: Once cooked, remove the steaks from the oven and let them rest for about 5 minutes before slicing. Serve the filet mignon with a generous dollop of whipped garlic toum on the side.