• Heat butter in a small saucepan over medium heat. Add garlic and saute for just 1-2 minutes (you don't want to brown the garlic). Carefully add Madeira and thyme sprigs. Bring to a boil and reduce to a simmer. Simmer until wine is reduced by half.
• Pour in heavy cream and bring back to a boil. Reduce to a simmer and continue simmering until mixture is reduced slightly and thickened (coats the back of a spoon). Remove from the heat and pour through a sieve into a small pitcher or container. Serve hot or at room temperature over beef, chicken, or fish.

For the Filet Mignon

• Dry filets fully with paper towels and season on all sides with salt and pepper. Bring them to room temperature.
• *Make sure you have good ventilation for this step* This can also be done on the grill outside (directly in the cast iron skillet). Preheat the oven to 500°F. Heat cast iron skillet (or other oven-safe skillet) over high heat until smoking. Drop 2 tablespoons of butter into the hot pan and let it sizzle and brown slightly. Place seasoned filets in melted butter and don't touch for 2 minutes (set a timer).
• Using tongs, carefully flip filets over to sear on the opposite side for another 2 minutes (set a timer again). Place skillet in preheated oven and set a timer for 5 minutes.
• Remove from the oven and place steaks onto another plate and cover with foil; let rest for 5-7 minutes. Serve with the sauce (and extra for dipping on the side because everyone will love it so much they'll want more)😋