1. Place 2 cups stock (or broth) and wine in a small pot, set over medium, medium-high heat, and bring to a simmer. Simmer until reduced by half, 1 1/2 cups. Pour into a 2-cup glass-measuring cup and if you have less than that, top up with more stock (or broth) until you do. If you have more than 1 1/2 cups, simmer and reduce a while longer until you do. Set stock (broth) mixture aside for now.

2. Set bacon in a medium pot, set over medium heat and cooked until crispy and the fat has been rendered out. Drain fat from bacon, transfer bacon to a bowl, and set aside for now.

3. Set pot back over medium heat and add 1 Tbsp oil and the butter. When butter is melted, add pearl onions, carrots and mushrooms and cook until softened, about 6 to 7 minutes. Add flour, mustard, thyme, garlic and bacon, mix well to combine, and cook 1 minute more. Slowly mix in 1/2 cup of the stock (broth) mixture. When it becomes very thick, slowly mix in the rest of stock (broth) mixture. Bring this bourguignon sauce to a gently simmer (small bubbles should just break on the surface). Lower heat, if needed, to maintain that gentle simmer. Simmer sauce 10 to 12 minutes, until mushrooms and onions are tender and sauce has thickened. Remove sauce from the heat, season with salt and pepper, mix in the chopped parsley, and set it aside for now (see Options).

4. Pat steaks dry with paper towel. Season with salt and pepper. Place remaining 1 Tbsp oil in a very large skillet set over medium-high heat (see Options). When oil is very hot, add steaks and pan-sear to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 for medium rare. While steaks cook, put the bourguignon sauce back over medium heat and return to a simmer. Thin sauce with a bit more stock if it has overly thickened. When steaks are cooked, plate them, generously top with the bourguignon sauce, garnish with parsley sprigs, and serve.

Note: 1 (283 gram/10 oz.) bag of pearl onions, sold in our Produce Department, should yield the amount needed here and a few more. If pearl onions are unavailable, replace them with 1/2 cup diced white or yellow onions. The small mushrooms used here had caps that were about 1 1/4- to 1 1/2-inches wide. If small mushrooms like that are unavailable, replace with 8 to 10 medium mushrooms, each halved.

Options: The bourguignon sauce can be made hours before needed. Once cooled to room temperature, cover and refrigerate in the pot until ready to reheat and spoon over the steaks. Instead of pan-searing the steaks, you could brush each one lightly with olive oil and grill them to the desired doneness.