Preheat oven to 350°F.

Preheat a large skillet over medium-high heat and cook bacon until it’s crispy and golden brown. Once the bacon is done, remove it to a paper towel-lined patter to drain.

In a medium-size skillet, sauté the onion, celery, and carrot over medium-high heat with 2 tablespoons EVOO and 2 tablespoons butter until veggies soften, a couple of minutes. Set aside while you prepare the mushroom paté.

For the mushroom paté: Sauté chopped onion until tender. Add the garlic, and cook for two minutes. Add mushrooms and cook until they start to brown. Put mushroom, onion, and garlic mixture in a food processor with parmesan, ricotta, rosemary, and thyme.

Generously season the steaks with salt and pepper. Drizzle them with EVOO and pound them so the steaks are about a half inch in thickness. Spread the mushroom paté all over the flattened-out steaks. Sprinkle crispy bacon on top of paté then add a layer of the sautéed vegetables. Roll each steaks lengthwise and secure them with cooking twine or skewers. Coat them with flour, salt, and pepper.

Heat a large skillet over high heat with 2 tablespoons EVOO and 2 tablespoons butter. Brown the rolled-up steaks on all sides before placing them in the oven for approximately 20-25 minutes, until the temperature in the center reaches 125°F. Remove from pan and let sit while you prepare the red wine pan sauce.

For the sauce: Deglaze the pan with the prepared beef stock, scraping up the brown bits from the bottom of the pan with a wooden spoon. Whisk in the Dijon mustard and honey, then add the red wine and cook over medium-low heat for 10 minutes. If using the butter, add it to the sauce and stir to melt it completely. This will give the sauce an added richness and sheen.