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Combine the breadcrumbs, milk, and grated onion in a large bowl and let sit for 5 minutes.
Add the remaining ingredients to the bowl and gently mix together. Form 4 equal-sized oval patties approximately 1-inch thick.
Heat a large cast-iron or heavy skillet to medium heat. Add the olive oil and sear the patties for 3-4 minutes per side or until well browned on both sides. Remove the patties to a plate and tent with foil to keep warm.
Add the onions and mushrooms to the pan along with a pinch of salt. Saute until the mushrooms release their water then let them brown for a few minutes.
Add the wine to the pan and turn the heat to high. With a wooden spoon scrape up all of the brown bits from the bottom of the pan. Cook until the wine almost entirely evaporates (2-3 minutes) then turn the heat down to medium.
Add the butter to the pan. Once in melts add the flour and cook for 2 minutes or until golden.
Slowly pour the stock into the pan while whisking. Turn the heat to medium-high and whisk until the gravy is smooth. Mix in the mustard, Worcestershire sauce, and thyme then turn the heat down to a simmer.
Add the steaks to the pan and spoon the gravy on top of them. Simmer for 5-7 minutes, covered, flipping at halfway point. Once the steaks are cooked through, test the gravy and adjust salt and pepper to taste. Enjoy!