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

In a small bowl, combine the crushed juniper berries and finely chopped dried wild cherries. Mix until well combined.

In a large oven-safe skillet, heat the olive oil over medium-high heat. When the oil is shimmering, add the filet mignon steaks. Sear the steaks for about 3-4 minutes on each side, or until a golden-brown crust forms.

Remove the skillet from the heat. Press the juniper and wild cherry mixture onto the top of each seared steak, ensuring an even coating.

Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the desired doneness is reached (135°F for medium-rare).

While the steaks are baking, place the soaked cedar wood chips in a small smoker box or directly on the grill if using a gas grill. Heat over medium heat until they start to smoke.

In a saucepan, combine the red wine and chopped rosemary. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until reduced by half.

Remove from heat and whisk in the butter until melted and the sauce is glossy.

Once the steaks are done, remove them from the oven and let them rest for about 5 minutes. Plate the filet mignon and drizzle the charred cedar and rosemary reduction over the top. Serve with your choice of sides.