Remove the filet mignon steaks from the refrigerator and let them come to room temperature for about 30 minutes.

Preheat your grill or a heavy skillet over medium-high heat.

In a small bowl, combine the smoked black pepper, chopped thyme, and a pinch of salt.

Rub the olive oil over both sides of the filet mignon steaks. Then, generously coat the steaks with the pepper and thyme mixture, pressing it into the meat.

Place the seasoned steaks on the preheated grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Use a meat thermometer for accuracy (130°F for medium-rare).

In a small saucepan over medium heat, combine fresh blackberries, balsamic vinegar, and honey. Bring the mixture to a simmer and cook for about 10-15 minutes, stirring occasionally, until the blackberries break down and the glaze thickens. Season with salt and pepper to taste.

Once the steaks are cooked to your liking, remove them from the heat and let them rest for about 5 minutes.

Drizzle the blackberry-balsamic glaze over the filet mignon and serve immediately.