Bold Mushroom Cream Beef Filet

• 4 beef filet mignon steaks (6 oz each)
• 1½ tsp salt
• 1 tsp cracked black pepper
• 1 tsp garlic powder
• ½ tsp onion powder
• 2 Tbsp avocado oil
• 2 Tbsp butter
• 2 cups sliced baby bella mushrooms
• 3 cloves garlic, minced
• ½ tsp dried thyme
• ½ tsp smoked paprika
• ½ tsp cracked black pepper
• ½ cup heavy cream
• ¼ cup beef broth
• 1 tsp Worcestershire sauce
• 1 Tbsp butter

Pat steaks dry and season generously with salt, pepper, garlic powder, and onion powder. Heat avocado oil in a heavy skillet over medium-high heat.

Sear steaks 3 to 4 minutes per side for medium-rare. Adjust for desired doneness.

Remove steaks and tent loosely with foil. In the same skillet, melt butter.

Add mushrooms and cook until browned and tender. Stir in garlic, thyme, paprika, and black pepper.

Sauté until fragrant. Pour in beef broth to deglaze pan.

Add heavy cream and Worcestershire sauce. Simmer 3 to 5 minutes until sauce thickens.

Return steaks to skillet and spoon sauce over top. Serve hot and enjoy.