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1
To prepare the sauce, heat the oil in a saucepan.
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2
Add the garlic, onion, carrot, and celery, and saute over medium heat for about 7 or 8 minutes, until the onion is lightly browned.
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3
Stir in the tomato paste and cook for about 2 minutes.
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4
Deglaze the pan with the wine and then stir in the bay leaves, thyme, and peppercorns.
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5
Bring the sauce to a boil over medium-high heat and reduce by half.
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6
Add the stock and return to a boil.
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7
Lower the heat to a simmer and cook the sauce, stirring occasionally, for about 30 minutes, until reduced to about 2 cups of liquid.
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8
Strain through a fine-mesh sieve into a clean saucepan and keep warm.
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9
Season the steaks on both sides with salt and pepper.
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10
Heat the oil in a saute pan, add the steaks to the hot pan, and sear over medium-high heat for about 5 to 6 minutes per side for medium-rare or about 7 minutes per side for medium.
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11
Remove the steaks from the pan and keep warm.
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12
Add the shallots and mushrooms to the same pan and saute over medium-high heat for about 5 minutes, until lightly brown.
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13
Add the Merlot sauce and bring to a simmer.
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14
Reduce the liquid by half and stir in the butter until thoroughly incorporated.
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15
Add the parsley just before serving.
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16
Place the steaks in the center of warm serving plates or shallow serving bowls and spoon the mushrooms and sauce over and around the filets.
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17
Serve immediately.
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18
Serve with Garlic Mashed Potatoes.
