Buy steaks about 1 1/4 inch thick. Wrap bacon slices around each steak. Tie with string. Saute mushrooms in butter, about 5 minutes. Add onions and saute 1-2 minutes more. Season with salt and pepper and set aside. Dry steaks on paper towels. Can rub with garlic if desired. In heavy skillet, using high heat, put 2T butter and 1T oil. When foam begins to subside, sear and brown steaks 4-5 minutes on a side, turning heat to moderately high. Salt and pepper and immediately remove to a warm platter. Remove strings. Pour fat out of skillet. Stir in bouillon and tomato paste. Bring to boil, stirring rapidly. Pour wine mixed with cornstarch into skillet. Boil rapidly to thicken sauce slightly. Add sauteed mushrooms. Spread sauce over steaks. Sprinkle with 2T parsley, if desired.