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In a large bowl, mix all of the steak ingredients until fully combined. Shape into five 4-inch oval patties.
Heat 1 tablespoon oil in a large skillet over medium high heat. Once the oil is barely smoking, sear the patties until golden brown (they will not be fully cooked at this point), 2 to 3 minutes per side. Transfer to a plate and set aside.
Heat the remaining 3 tablespoons of oil in the same skillet. Add the mushrooms, tossing in the oil and rendered beef fat, and cook, undisturbed, until golden brown, 8 to 10 minutes.
Reduce heat to medium and add the shallots and garlic, cooking until softened and fragrant, 1 minute.
Add the butter and cook until melted, 1 minute. Sprinkle the flour over mixture and stir to combine, cooking until smooth and incorporated, 2 minutes. Stir in the wine and reduce by half, 1 minute. Stir in the beef stock, capers, mustard, Worcestershire, apple cider vinegar and dark brown sugar. Add the steaks back into the skillet and simmer until the sauce has reduced slightly and the steaks are cooked though (reaching at least 145ºF on a thermometer), 5 to 7 minutes. Top with fresh parsley and chives and serve immediately.