Start by seasoning your filet mignon generously with kosher salt and black pepper on all sides. Place the seasoned steaks on a wire rack and let them rest at room temperature for about 30 minutes.

While the steaks rest, slice the baby bella mushrooms and mince the garlic cloves. Set them aside.

In a medium bowl, mix the all-purpose flour with the garlic powder and onion powder. Dredge each steak in this flour mixture.

In a large skillet over medium-high heat, add the olive oil and 1 tablespoon of unsalted butter. Sear the coated steaks for 2-3 minutes on each side.

Using the same skillet, add the remaining tablespoon of butter and sauté the sliced mushrooms for 2-3 minutes. Add the minced garlic and fresh thyme.

Deglaze the skillet by pouring in the marsala wine. Allow it to simmer for about 2 minutes, then add the beef stock and simmer for 5 to 7 minutes.

Reduce the heat to low and stir in the heavy cream. Return the seared steaks to the skillet and let them simmer for an additional 3-5 minutes.

Carefully plate the creamy steak marsala, spooning the luscious sauce and mushrooms over the top.