Preheat your EGG for direct cooking at 450°F/232°C. Place a small cast iron plate in the grill to preheat for searing.

Meanwhile, brush each filet mignon with 2 tablespoons (30 ml) of olive oil and season generously with salt and black pepper on both sides.

Once the EGG reaches the desired temperature, place the steaks directly on the grill grates. Close the lid and let them cook for 3 minutes.

After 3 minutes, flip the steaks using tongs and cook for another 3 minutes with the lid closed.

At this point, the steaks should be beautifully seared on the outside. Now, it's time to give them a final sear on a hot cast iron plate.

Carefully move the steaks from the grill grates to the preheated cast iron plate.

Sear each side of the steaks on the cast iron plate for about 1 minute, or until they reach your desired level of doneness.

Remove the steaks from the cast iron plate and let them rest for a few minutes before serving.

Serve the filet mignon steaks with your favorite sides, such as roasted potatoes or grilled asparagus.

Enjoy your perfectly grilled filet mignon with a deliciously smoky flavor and a juicy, tender texture. The savory herb butter will melt over the top, adding an extra layer of flavor and richness.

In a small bowl, combine the softened butter, chopped fresh parsley, thyme, rosemary, minced garlic, salt, and black pepper.

Mix until well combined and the herbs are evenly distributed throughout the butter.

Transfer the herb butter mixture onto a piece of plastic wrap and roll it up tightly into a log shape.

Place the log in the refrigerator for at least 30 minutes to allow it to firm up.

When ready to serve, slice the herb butter log into thin rounds and place a pat of herb butter on top of each steak.

Allow the butter to melt over the fire-kissed filet mignon, adding an extra layer of flavor and richness.

Enjoy your perfectly cooked filet mignon with the savory herb butter melting deliciously over the top. Serve immediately and enjoy!