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Pat the steaks dry and season with salt and black pepper.
Heat olive oil in a skillet over medium-high heat.
Sear the steaks for 3-4 minutes per side for medium-rare (adjust cooking time for preferred doneness).
In the last minute, add butter and fresh thyme to the pan, basting the steaks with melted butter.
Remove from heat and let rest for 5 minutes.
In a separate pan, melt butter over medium heat.
Add pearl onions, salt, and sugar. Cook until golden.
Pour in beef broth and let simmer until onions are tender and caramelized.
Heat butter in a pan over medium heat. Add mushrooms and cook until browned.
Stir in garlic, salt, pepper, and Worcestershire sauce. Cook for another 2 minutes.
In the same pan used for the steak, deglaze with red wine, scraping up any browned bits.
Stir in beef broth, balsamic vinegar, Worcestershire sauce, and Dijon mustard.
Simmer for 10 minutes until reduced by half.
Whisk in butter for