Season your filet mignon with 1½ teaspoons of kosher salt and ¾ teaspoon of black pepper on both sides. Allow the seasoned steaks to rest at room temperature for 30 minutes.

Slice 8 ounces of baby bella mushrooms and mince 4-6 cloves of garlic. In a separate bowl, combine ⅓ cup of all-purpose flour with 1 teaspoon each of garlic powder and onion powder.

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium-high heat. Dredge each steak in the flour mixture and add to the hot pan. Sear for 2-3 minutes on each side until golden-brown.

In the same skillet, add sliced mushrooms and sauté for about 5-7 minutes until they soften. Add minced garlic and fresh thyme leaves, sautéing for an additional minute.

Pour in ½ cup of marsala wine, scraping the bottom of the pan. Bring to a gentle simmer and cook for 2 minutes to evaporate the alcohol.

Stir in ¾ cup of beef stock, bringing back to a simmer. Cook for about 3-4 minutes, then gradually mix in ⅓ cup of heavy cream until fully incorporated.

Return the seared steaks to the pan, spooning the sauce over them, and simmer for 3-5 minutes until they reach your desired doneness.

Serve the steaks whole or sliced against the grain, spooning the creamy sauce and mushrooms over the top.