• Let the beef stand at room temperature for 30 minutes before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
• Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, ¼ teaspoon of the salt, pepper, and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
• Season the beef all over with remaining 2 teaspoons salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until an instant-read thermometer inserted into the center of the meat registers 120°F-125° for medium-rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
• While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
• Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
• Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dish towel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
• Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the 1/4 cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
• Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

• Remove steaks from the refrigerator and pat dry with a paper towel. Generously season steaks on both sides with salt and pepper. Cover and allow to sit at room temperature for 15 minutes. Pre-heat grill if you are grilling steaks.

Make the red wine sauce:

• Place the avocado oil in a large saute pan placed over medium heat. When warm add the garlic and shallots. Saute for about 1 minute, until tender. Add the mushrooms and saute a few more minutes until they have lost most of their moisture.
• Add red wine, balsamic vinegar, and thyme sprigs. Bring to a boil over high heat. Allow wine mixture to reduce until thickened, about 4 minutes.
• Add in beef stock, and cook over high heat, until the sauce is reduced and thickened by about ½, about 5 minutes. Remove from heat (strain if desired for a smooth sauce). Discard thyme sprigs, then whisk in butter. Adjust seasonings.

Cook the steaks (pan method):

• Heat a large heavy-bottomed (oven-safe if you prefer your steaks medium-well to well done) pan(s) over medium-high heat. When hot add the oil. Carefully place steaks in the pan and cook for 5-7 minutes (depending on thickness). Turn the steaks, and cook for another 5-7 minutes for medium-rare and longer for medium. For well-done steaks, transfer the pan to a 300-degree oven and continue cooking for 10 more minutes. Place steaks on a platter and top each with a tablespoon of butter. Cover with aluminum foil to keep warm.

To grill steaks:

• If you would like to grill the steaks, pre-heat the grill to medium, and when hot brush down to clean. Using an oiled clean rag, wipe the grates to remove any residue. Place the steaks on the grill and cook according to the above times, moving steaks to cooler areas if well-done is desired.

To finish:

• Plate steaks, top with sauce, and garnish with parsley.

• Arrange the liver slices on a cutting board or on a couple of large plates. Blot them dry with paper towels. Sprinkle them with salt, black pepper, garlic powder, and smoked paprika.
• Heat 1/3 of the olive oil in a large (12-inch) nonstick skillet over medium-high heat. Add the onions. Cook, stirring often, until golden-brown, about 7 minutes. If the pan gets too hot, lower the heat to medium.
• Remove the onions from the skillet with a slotted spoon. Place them on a plate and cover with foil to keep warm.
• Carefully wipe the skillet clean with paper towels (it will be hot). Add the remaining olive oil and lower the heat to medium. Add the liver slices, in two batches if needed.
• Cook the livers briefly, about 3 minutes per side. Don't overcook them or they'll become tough and grainy**. If there are a few thicker or misshapen slices or chunks, you can briefly cook them on the edges too. But first, remove the already-cooked thin slices to a plate.