Step 1

If you plan to serve the steaks with mashed potatoes, get the potatoes ready first and then reheat them after the steaks are done.

Step 2

After adding the onions and cooking them for three minutes until they are tender, melt one and a half teaspoons of butter and one and a half tablespoons of olive oil in a medium saute pan over medium heat.

Step 3

Take the pan off the heat and whisk in some cream, stock, Worcestershire sauce, thyme, onion powder, garlic powder, as well as some salt and pepper.

Step 4

Put the two bread slices that have been clipped immediately into the pan, and then flip them over a few times so that they may absorb the liquid. Put this mixture in a separate bowl to cool down.

Step 5

After it has cooled, mix in the two eggs that have been beaten.

Step 6

Place the ground beef, ground sirloin, and ground pork in a large bowl and mix them. After the egg and bread combination has had time to cool, add it to the meat, and then use your hands to thoroughly incorporate the ingredients. Mix the ingredients for the minimum amount of time necessary to fully combine them, and make every effort not to overwork the batter.

Step 7

After the mixture has been poured out, shape it into a log. Cut in half, then each half in half again, and then cut each quarter in half to get eight parts of 8 ounces each.

Step 8

Make each into an oval-shaped patty, and arrange them in a row on a sheet tray coated with parchment paper.

Step 9

Place three cups of stock, one-third of a cup of cream, salt, pepper, thyme, Worcestershire sauce, and gravy color in a medium-sized saucepan. Stir to combine. Bring to a boil, then keep warm until it's required.

Step 10

Over medium heat, melt the two tablespoons of butter and one and a half teaspoons of olive oil in a very large saute pan that, if possible, has a nonstick surface.

Step 11

Once the pan is heated, sear the steaks for three minutes on each side by placing four steaks at a time in it and then transferring them to a tray once they are done. Repeat the process with the remaining four steaks, transferring them to the dish each time. The steaks will not be cooked through.

Step 12

Maintain the medium heat, add the onions, and cook for one minute after each addition.

Step 13

After adding the mushrooms and cooking them for five minutes, remove them together with the onions and place them in a bowl.

Step 14

The final four tablespoons of butter should be added, and the heat should be reduced to medium-low.

Step 15

After the butter has melted, whisk in the flour and continue cooking for another three minutes while stirring often.

Step 16

Whisking continuously as you add it, transfer one-third of the hot liquid from the saucepan into the bowl with the dry ingredients. The mixture will have a fairly dense consistency. After incorporating the previous two-thirds, add the last third and continue whisking until the mixture is smooth.

Step 17

After the mushrooms and onions have been cooked, add them back in and mix them.

Step 18

Place the steaks that have been cooked on each plate and then spread sauce over them.

Step 19

Cook the steaks on a low heat setting with the lid on the pan for about ten to fifteen minutes, or until a probe thermometer put into one of the steaks reads 160 degrees Fahrenheit.

Step 20

If the sauce is excessively thick, you may thin it down by adding some of the remaining stock, water, or cream.

Step 21

You should serve one steak to each individual, along with mashed potatoes, a vegetable, and mushroom sauce drizzled on top of each serving.