Preheat oven to 150 degrees. In a large skillet, over medium-high heat, cook the bacon until very crisp and it has rendered its fat. Remove the bacon with a slotted spoon to a paper towel lined plate. Transfer the bacon grease into a heat same bowl or cup and set aside.
Add a tablespoon of the reserved bacon drippings back to the skillet. Add the onion and cook until softened and translucent. Toss in the garlic and cook for 15 seconds. Removed the onions and garlic to a large bowl to cool.
Once the onion has cooled add in the crispy bacon and the remaining ingredients for the steaks. Mix until combined. Form into 8 equal patties, formed into an oval shape, and place on a cookie sheet.
Place cookie sheet into the oven and cook 35 minutes. Remove from the oven and cover with foil. Allow to set until ready to serve, or at least 10 minutes.
Meanwhile start the gravy, return the large skillet to the burner. Add 2 tablespoons of the reserve bacon grease to the skillet. Add the onions and mushrooms and cook until the mushrooms are browned and the onions have softened. Add the garlic and flour and stir until the vegetables are coated in flour.
Add the wine and stir to combine well, reduce the heat and simmer 2-3 minutes. Whisk in the beef broth slowly. Continue to simmer until it is the desired consistency. Note: Gravy will be thick. If you like thinner gravy use less flour. Serve over the steaks.