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1
Place butter, onions, minced garlic, and mushroom in a 2-quart sauce pan.
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2
Cook over medium heat until onions become translucent, garlic may be slightly browned.
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3
Add flour, stirring until butter and flour have completely blended.
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4
Cook on low heat for 2-3 minutes, stirring constantly.
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5
Set aside, allow to cool to room temperature.
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6
In a separate 1-quart pan, combine white wine, red wine, sherry, bay leaf, whole thyme, granulated garlic, paprika, tomato sauce, and Dijon mustard.
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7
Bring to a simmer and cook until liquid has reduced by half, then add beef bouillon.
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8
Return 2-quart sauce pan to low heat.
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9
Gradually pour in contents of 1-quart sauce pan while whisking vigorously with a wire whip.
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10
Mix well.
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11
Cook until sauce thickens, stirring frequently with wire whip.
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12
Simmer for 5 minutes or until starchy flavor is gone.
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13
Keep sauce warm, while preparing steaks.
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14
Liberally cover one side of each steak with 1 tablespoon of coarsely ground peppercorn mix.
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15
Press peppercorns into steaks.
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16
Heat olive oil over medium heat in a large saute pan, place steaks in pan and cook to desired internal temperature, turning occasionally.
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17
Place steaks on serving platter or individual plates, ladle sauce over steaks and serve with your favorite accompaniments.
