Preheat your grill or skillet over medium-high heat.

In a small bowl, combine the smoked sea salt and dried oregano. Mix well.

Pat the filet mignon steaks dry with paper towels. Drizzle olive oil over both sides of the steaks, ensuring they are well-coated.

Generously rub the smoked sea salt and oregano mixture onto both sides of the steaks, pressing it in to adhere.

Once the grill or skillet is hot, place the steaks on it. 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).

While the steaks are cooking, prepare the pomegranate-balsamic glaze. In a small saucepan over medium heat, combine pomegranate juice, balsamic vinegar, and honey. Bring to a simmer and cook for about 5-7 minutes, or until the mixture has reduced to a syrupy consistency. Remove from heat and let cool slightly.

Once the steaks are done, remove them from the grill or skillet and let them rest for about 5 minutes.

Slice the filet mignon and drizzle the pomegranate-balsamic glaze over the top.

Garnish with fresh pomegranate seeds and oregano leaves before serving.