Steak with Beef Bourguignon Sauce

Preheat oven to 500 degrees F with a cast iron skillet in the oven. Set the steaks out so they can come to room temperature.

Bring the wine to a boil and reduce by half. Add the stock and thyme, return to a boil, and reduce again by half. Remove thyme from the sauce.

Make a paste out of the room temperature butter and the flour. Whisk the paste into the wine reduction. Return to a boil, then reduce to a simmer. Season to taste with salt and pepper. Keep sauce warm over a low heat while you make the vegetables.

Cut bacon into 1 inch pieces. Cook over medium heat until fat is rendered and bacon is crisp. Remove bacon to a paper towel lined plate. Reserve bacon fat in pan.

While bacon is cooking, bring a medium pot of salted water to a boil. Add onions to the boiling water and parboiling for 3-4 minutes. Drain onions and dry slightly on some towels. Pour off half the bacon fat into a small bowl and reserve.

In about two tablespoons of fat, cook the onions the remainder of the way until caramelized. Remove from pan and reserve. Slice mushrooms. Add a couple more tablespoons of bacon fat to the pan. Add the mushrooms. Season with salt and pepper. Saute over a medium high flame until mushrooms are golden.

When pan has preheated in oven for 20 minutes, pull it out and put it over a high flame on the stove. Season the steaks on either side with salt and pepper. Add steaks to the very hot pan. Cook for two minutes on each side. Then return pan to the oven with the steaks. Cook another two minutes per side in the oven. Remove steaks from the pan and let rest on a plate.

To serve, slice steak and serve with red wine sauce, mushrooms and onions, alongside noodles or potatoes.