Season steaks with salt and pepper. Sear them in a large skillet over high heat with EVOO until desired doneness. Set aside to rest.
Add 1 tablespoon of unsalted butter and EVOO to the skillet, then sauté mushrooms until brown. Add herb apricot mix during the last minute or so of sautéing.
Add beef broth to deglaze the pan, then add the blueberry liquid and simmer the sauce until it reduces by about half. Add the final tablespoon of butter and stir to finish the sauce. Pour mushroom pan sauce over the steaks.