Season your filet mignon liberally with kosher salt and freshly cracked black pepper. Place the steaks on a wire rack at room temperature for 30 to 60 minutes.

Slice the baby Bella mushrooms and mince the garlic.

In a shallow dish, combine all-purpose flour, garlic powder, and onion powder. Dip each steak into the flour mixture.

Heat a heavy skillet over medium heat, adding unsalted butter and olive oil. Sear the steaks for about 2-3 minutes on each side.

In the same skillet, add the sliced mushrooms and sauté for 2-3 minutes. Stir in the minced garlic and fresh thyme.

Pour in the marsala wine, using a wooden spoon to scrape up any brown bits. Let it simmer for 1-2 minutes.

Lower the heat and stir in the heavy cream. Return the seared steaks to the skillet and spoon the sauce over the meat.

Plate the steaks and top each portion with the mushroom sauce.