Preheat your oven to 325°F (163°C).

Season the filet mignon steaks generously with salt and black pepper on both sides.

In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the steaks and sear them for about 3-4 minutes on each side, or until a golden-brown crust forms. Remove the steaks from the skillet and set aside.

In the same skillet, add the whole garlic cloves and sauté for 1-2 minutes until fragrant and slightly golden.

Add the sour cherries and cook for another 2-3 minutes, stirring gently to combine.

Pour in the aged balsamic vinegar, scraping any browned bits from the bottom of the skillet. Allow it to simmer for about 2 minutes.

Stir in the beef broth and add the fresh thyme sprigs. Bring the mixture to a gentle simmer.

Return the seared filet mignon to the skillet, spooning some of the cherry and balsamic mixture over the top of each steak.

Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Braise for 30-35 minutes, or until the steaks are tender and cooked to your desired doneness.

Once cooked, remove the skillet from the oven and carefully transfer the steaks to a plate. Cover with foil to keep warm.

Place the skillet back on the stovetop over medium heat. Remove the thyme sprigs and stir in the butter until melted, creating a luscious jus.

To serve, drizzle the roasted garlic and thyme jus over the filet mignon, and garnish with fresh thyme leaves. Serve with your favorite sides.