In a small saucepan, combine the dark cherries, balsamic vinegar, brown sugar, and a pinch of salt. Cook over medium heat until the mixture thickens and the cherries are soft, about 10-12 minutes. Stir occasionally. Remove from heat and set aside.

If using fresh jalapeños, roast them over an open flame until charred, then peel and dice. Alternatively, use canned fire-roasted jalapeños. In a small bowl, combine the diced jalapeños with olive oil, salt, and pepper to create a paste. Set aside.

Preheat a skillet over medium-high heat. Season the filet mignon with salt and pepper on both sides. Add a tablespoon of olive oil to the skillet and sear the filets for 3-4 minutes on each side for medium-rare, or cook to your desired doneness. Remove from heat and let rest for 5 minutes.

In the same skillet, add the bone broth and ground coriander. Bring to a simmer, scraping the bottom to deglaze the pan. Let it reduce for about 5-7 minutes until slightly thickened.

Plate the rested filet mignon and generously spoon the cherry-balsamic glaze over the top. Spread the jalapeño crust over the filets, pressing gently to adhere. Drizzle the coriander bone broth jus around the plate for added flavor and presentation. Garnish with fresh herbs.

Serve immediately with your choice of sides, such as roasted vegetables or mashed potatoes.