02Add the garlic, onion, carrot, and celery, and sauté over medium heat for about 7 or 8 minutes, until the onion is lightly browned.
03Stir in the tomato paste and cook for about 2 minutes.
04Deglaze the pan with the wine and then stir in the bay leaves, thyme, and peppercorns.
05Bring the sauce to a boil over medium-high heat and reduce by half.
06Add the stock and return to a boil.
07Lower the heat to a simmer and cook the sauce, stirring occasionally, for about 30 minutes, until reduced to about 2 cups of liquid.
08Strain through a fine-mesh sieve into a clean saucepan and keep warm.
09Season the steaks on both sides with salt and pepper.
10Heat the oil in a sauté pan, add the steaks to the hot pan, and sear over medium-high heat for about 5 to 6 minutes per side for medium-rare or about 7 minutes per side for medium.
11Remove the steaks from the pan and keep warm.
12Add the shallots and mushrooms to the same pan and sauté over medium-high heat for about 5 minutes, until lightly brown.
13Add the Merlot sauce and bring to a simmer.
14Reduce the liquid by half and stir in the butter until thoroughly incorporated.
15Add the parsley just before serving.
16Place the steaks in the center of warm serving plates or shallow serving bowls and spoon the mushrooms and sauce over and around the filets.