Start by seasoning the filet mignon generously with kosher salt and black pepper. Place the steaks on a wire rack and allow them to rest at room temperature for 30 minutes.

While the steak is resting, slice the baby bella mushrooms and mince the garlic cloves.

In a shallow dish, combine all-purpose flour, garlic powder, and onion powder. Dredge the rested steaks in the flour mixture.

Heat olive oil and unsalted butter in a large skillet over medium-high heat. Add the steaks to the skillet and sear for 2-3 minutes on each side until browned.

In the same skillet, add the sliced mushrooms and sauté for 2-3 minutes until they soften. Then, add the minced garlic and fresh thyme.

Deglaze the skillet with the marsala wine, scraping any brown bits off the bottom. Let it reduce for about 3-4 minutes.

Stir in the beef stock and let it cook down for another 2-3 minutes, then whisk in the heavy cream until incorporated.

Allow the steaks to cook in the sauce for an additional 3-5 minutes until they reach your desired doneness.

Remove the skillet from heat and let the steak rest for a few minutes before serving.