1️⃣ Pat dry the steaks with a paper towel then rub with salt and pepper on both sides. 🧻🧂

2️⃣ Heat 1 tbsp of oil in a large skillet over medium-high heat. Add steaks with plenty of space in between, or cook in batches. 🔥

3️⃣ Allow the filets to cook undisturbed for 2-4 minutes per side (for medium-rare), or cook to your liking. 🍳

4️⃣ Once the steak is done, set aside on a plate and cover to keep warm. 🍽️

5️⃣ To the same preheated pan, add the remaining oil. Sauté the onions for 2-3 minutes. Add in the mushrooms and garlic and continue to cook, stirring frequently for 3-4 minutes. 🍄🧄

6️⃣ Stir in the beef broth and thyme; allow it to bubble until liquid is reduced by half, about 5-7 minutes. 🌿

7️⃣ In a small bowl, whisk together the almond milk and cornstarch until smooth. 🥛🌽

8️⃣ Add the cornstarch mixture to the pan and whisk until the sauce thickens, about 2-3 minutes. Stir in the balsamic vinegar. 🥄

9️⃣ Return the steaks to the pan and spoon over the sauce, keeping it on the heat for 1-2 minutes more, or until just heated through. 🍳

🔟 Garnish with fresh thyme and serve immediately. 🌿🍽️