1-Heat 3 tablespoons of olive oil in a large skillet over medium-high heat and sear the meat in batches for 30-45 seconds per side without cooking through. Set aside the seared beef.

2-If using, deglaze the pan with ¼ cup of dry red wine, reducing it by half to add extra flavor.

3-Add 2 tablespoons of butter and the diced yellow onion, cooking until softened, then add the 3 cloves of minced garlic and cook for one minute.

4-Stir in the remaining gravy ingredients 2 cups beef broth, 1 beef bouillon cube, 1 ½ teaspoons Worcestershire sauce, ¼ teaspoon each of dried thyme and dried rosemary, 1 teaspoon onion powder, and ½ teaspoon garlic powder and bring to a boil.

5-Gradually whisk in the 3 tablespoons of cornstarch mixed with ¼ cup of cold water, stirring until the gravy reaches your desired thickness.

6-Add the seared beef and its juices back to the skillet, and cook partially covered for 10-15 minutes until the beef is cooked through. For a velvety finish, stir in additional cold butter if desired.

7-Serve hot with mashed potatoes, egg noodles, or rice for a complete meal.