Take the filet mignon steaks out of the refrigerator and let them rest at room temperature for about 30 minutes. Season both sides of the steaks generously with salt and freshly ground black pepper.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the filet mignon steaks to the skillet. Sear the steaks for about 4-5 minutes on each side for medium-rare, adjusting the time depending on your preferred doneness.

During the last minute of cooking, add the butter and minced garlic to the skillet. Baste the steaks with the melted butter for enhanced flavor. Remove the steaks from the skillet and let them rest on a plate, covered loosely with foil.

In the same skillet, add the sliced wild mushrooms. Sauté for about 5-7 minutes until they are golden brown and tender.

Pour in the beef broth and red wine, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a simmer.

Stir in the fresh thyme, Dijon mustard, and heavy cream. Let the sauce simmer for an additional 3-4 minutes until it thickens slightly. Adjust the seasoning with salt and pepper to taste.

Slice each filet mignon and arrange on plates. Spoon the rich wild mushroom and thyme reduction over the top. Garnish with fresh parsley and serve immediately.