4 200 grams filet mignon, room temperature (trimmed and 6 millimeters thick)
2 tablespoons grapeseed or olive oil
Coarsely ground salt
Coarsely ground black pepper
1 tablespoon fresh thyme leaves
Heat oil in a small saucepan over medium heat. Add the onion and cook until tender, add in the garlic and jalapeno, sauté for one minute.
Add the bourbon and simmer until most of the liquid has evaporated, then stir in the vinegar, brown sugar, ketchup, water and blackberries. Return to a boil then reduce the heat and simmer, stirring occasionally, until it thickens up (approximately ten minutes).
Preheat grill to high.
Rub each steak well with the oil, salt and pepper. Place the steak on the hot grill and sprinkle the thyme leaves on the top. Grill for three to five minutes, flip and grill another three to five minutes for medium-rare.
Remove the steaks and loosely wrap in tin foil to rest for five minutes. Serve with the sauce.