Drain the garlic cloves, reserve the oil, place the cloves on your work surface, and crush them.

Remove the thyme flowers (save them for another recipe if you like) and separate the thyme into small sprigs.

Let the beef come to room temperature and strip the rosemary leaves from the stems.

Brush the filets with the reserved garlic oil and place half of the herbs in a large dish.

Add half of the garlic, then lay the filets on top of the herbs and garlic.

Brush the other side of the filets with oil and place the remaining garlic on top of the meat.

Add the rest of the herbs.

Cover directly with plastic wrap and let marinate for two hours. Preheat a plancha or grill, place the filets on it, and cook for 8 minutes with the lid closed.

Flip the filets and cook for another 7 minutes with the lid closed. They're ready!

Slice and serve immediately with flaky sea salt and freshly ground pepper.