Heat 2 cups of beef stock to boiling. Mix flour into remaining 1/4 cup of cool
stock and whisk into the hot stock. Add garlic, Worchestershire
sauce, bay leaf, and tomato paste. Simmer uncovered 45
Meanwhile, saute mushrooms in butter until lightly browned.
Add mushrooms and red wine to the sauce mixture and cook 7
minutes longer. Season to taste with salt and pepper. Makes about 2 1/2 cups.
Heat butter in a large skillet until very hot. Cook steak 8 to 10
minutes, turning to cook on both sides (medium rare).
Serve with the sauce. Garnish with parsley.