Filet Preparation: Remove the filets from the fridge and allow them to reach room temperature. Pat dry and season generously with sea salt and cracked black pepper.

Mushroom Preparation: Tear oyster mushrooms, slice shiitake and cremini mushrooms. Set aside. Dice the shallot and mince garlic.

Make Blue Cheese Butter: In a mixing bowl, whisk the softened butter, blue cheese, lemon juice, salt, and black pepper until smooth. Refrigerate until ready to use.

Heat a cast iron skillet over medium-high heat. Add olive oil until shimmering.

Add the seasoned filet mignon steaks.

Incorporate the smashed garlic cloves and fresh thyme into the skillet.

Sear each filet for 2-3 minutes on each side until golden brown.

For desired doneness, transfer the skillet to a preheated oven (400°F). Aim for medium-rare (~130°F) or medium (~140°F).

After cooking, let the steaks rest for 5-10 minutes.

In the same skillet, using leftover drippings, add all the mushrooms and roast while stirring occasionally.

Introduce the shallots and minced garlic to enhance the flavor.

Deglaze the skillet with red wine, scraping up the browned bits for more flavor.

Stir in beef stock and let sauce reduce slightly.

On each plate, layer a generous amount of roasted mushrooms.

Place the filet mignon atop the mushrooms.

Add a dollop of chilled blue cheese butter on each steak to melt over the warm meat.

Garnish with fresh chives or parsley.