In a small saucepan, gently heat the 1/4 cup of extra virgin olive oil over low heat. Add the saffron threads and allow them to steep for about 15 minutes. Be careful not to let the oil get too hot.

Preheat your oven to 400°F (200°C). In a small bowl, combine the minced black garlic, ground cumin, salt, and black pepper. Mix well to create a spice paste. Rub the spice mixture evenly over both sides of the filet mignon steaks.

In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the filet mignon steaks to the skillet and sear for about 3-4 minutes on each side, until a nice crust forms.

Add the unsalted butter to the skillet. Once melted, spoon the butter over the steaks for additional flavor. Transfer the skillet to the preheated oven and roast the steaks for an additional 5-7 minutes for medium-rare, or until your desired doneness is reached.

Remove the skillet from the oven and let the steaks rest for about 5 minutes. This allows the juices to redistribute.

Drizzle the saffron-infused oil over the rested steaks and garnish with fresh herbs. Serve immediately.