Begin by patting the filet mignon dry and seasoning generously with kosher salt and freshly ground black pepper. Let the steaks rest at room temperature for 30 to 60 minutes.

While the steaks are resting, slice the baby Bella mushrooms and mince the garlic. Mix all-purpose flour with garlic powder and onion powder.

Heat a large skillet over medium-high heat and add equal parts of unsalted butter and olive oil. Coat each filet mignon with the flour mixture and carefully place them in the skillet, searing for 2-3 minutes on each side until golden brown.

Once the steaks are beautifully seared, remove them from the skillet and cover them loosely with foil to keep warm.

In the same skillet, sauté the sliced mushrooms for about 5 minutes, then add the minced garlic and fresh thyme, cooking for an additional minute.

Slowly pour in the marsala wine, deglazing the pan by scraping up any browned bits. Allow to simmer for 3-4 minutes.

Stir in the beef stock and bring to a gentle simmer. Pour in the heavy cream, stirring until the sauce thickens. Return the rested steaks to the skillet, allowing them to heat through for 3-5 minutes.

To serve, spoon the creamy mushroom sauce over the steak for an elegant presentation.