Start by gently patting your filet steaks dry with paper towels. This will help you achieve that golden brown crust.

Rub the steaks with olive oil, seasoning generously with salt and pepper.

In a heavy skillet or cast iron pan, heat over medium-high heat. Add a splash of olive oil and once it shimmers, carefully place the seasoned filet steaks in the pan.

Sear for about 4-5 minutes on each side for medium-rare, adjusting the time to meet your preferred doneness.

Transfer steaks to a plate and tent with foil to keep warm.

In the same skillet, lower the heat to medium and add the butter. Once melted, toss in the sliced mushrooms and cook until they’re golden brown, about 5 minutes.

Add minced garlic and cook for an additional 30 seconds until fragrant.

Pour in the heavy cream and stir to combine.

Reduce the heat to low and let it simmer for 3-4 minutes until thickened slightly.

Stir in the fresh herbs, ensuring they’re evenly mixed throughout.

Drizzle the creamy mushroom sauce over the steaks before serving.

Enjoy your restaurant-worthy meal with your favorite side dishes!