Preheat your oven to 400°F (200°C).

In a small bowl, combine the coarsely crushed black peppercorns and fennel seeds.

Pat the filet mignon steaks dry with paper towels and season both sides generously with salt.

Press the peppercorn and fennel mixture onto both sides of each steak, ensuring an even coating.

In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned filets to the skillet and sear for 2-3 minutes on each side until browned.

Transfer the skillet to the preheated oven and roast the steaks for about 6-8 minutes for medium-rare, or until they reach your desired doneness.

While the steaks are cooking, prepare the balsamic-glazed figs. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and cook for about 5 minutes, or until the mixture has thickened slightly.

Add the halved figs to the saucepan and cook for an additional 2-3 minutes, just until warmed through and coated in the glaze.

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

To serve, place each filet mignon on a plate, drizzle with the balsamic-glazed figs, and garnish with fresh thyme leaves.