1. Rub the filet mignon with olive oil, rosemary, salt and pepper.
2. In a hot skillet, caramelize the seasoned filet mignon for 5-8 minutes on each side.
3. Set the meat aside to rest once done to rest.
4. In the same skillet, add the quartered figs and saute for 2 minutes.
5. Deglaze with balsamic vinegar and honey and reduce the liquid. Season with salt and pepper.
6. Serve the fillet mignon with the fig glaze on top. Garnish with blue cheese and serve with a Cabernet Sauvignon.