Melt the butter with the oil in a skillet over medium heat. Add the onions and garlic cooking until softened. Add the re-hydrated mushrooms and saute until warmed through.

Add the red wine and beef stock and bring to a boil. Reduce the heat and simmer until the liquid has reduced and thickened, add the chervil and stir.

Heat a cast iron griddle or skillet until smoking hot but not red. Rub the steaks with oil and season both sides with salt and freshly ground black pepper. Place the steaks in the pan and sear for 3-4 minutes per side, or until they are cooked to your desired doneness. Remove and rest for 3-4 minutes before plating.

Place each steak on its own plate and spoon the mushroom sauce over the top of the steaks. Top with fresh parsley and serve with a salad or your favorite veggie.