Step 1: Prep the Steak - Season the filet mignon generously with kosher salt and freshly cracked black pepper on both sides. Let rest on a wire rack at room temperature for 30 minutes.

Step 2: Prepare Ingredients - Slice the baby bella mushrooms and mince the garlic. In a medium bowl, whisk together the all-purpose flour, garlic powder, and onion powder.

Step 3: Sear the Steak - Heat a skillet over medium heat, add unsalted butter and olive oil. Once hot, coat each steak in the flour mixture and sear for 2-3 minutes on each side until golden brown. Cover to keep warm.

Step 4: Make the Sauce - In the same skillet, add sliced mushrooms, sauté for 2-3 minutes then add minced garlic and fresh thyme, cooking for another minute. Deglaze with marsala wine, scraping up browned bits.

Step 5: Combine - Incorporate beef stock into the skillet, simmer for 3-4 minutes. Stir in heavy cream until creamy consistency is reached.

Step 6: Cook the Steak - Return seared filet mignon to the skillet, spoon sauce over the top. Simmer for another 3-5 minutes until desired doneness.

Step 7: Serve - Plate the steaks, spoon sauce and mushrooms on top. Serve immediately.