In a large bowl, combine the ground beef, eggs, onion, parsley, garlic, Worcestershire sauce, salt and pepper.
Shape into 5 equal-sized oval patties. Heat a large oven-proof skillet to medium-high. Add the olive oil and sear the oval chopped steak patties for 5 minutes until well-browned on one side. Flip the patties and place entire skillet (covered) in the oven. Bake for 20 minutes.
Remove the pan from the oven, place the patties on a plate and cover with aluminum foil. Lightly wipe the skillet clean with a paper towel. USE AN OVEN MITT AS THE PAN WILL BE HOT!
Melt the butter in the skillet and heat over medium-high heat. Add the almond flour and Xanthan Gum and cook for 2 minutes - stir to form a roux. Stir in half of the beef stock and heat for 2 minutes. Add the mushrooms and onions and cook for about 6 minutes
Stir in the remaining beef broth and cook for 5 minutes until gravy is slightly thickened. If you desire a darker gravy stir in some Kitchen Bouquet.
Pour the gravy over plated steaks and serve hot with a side of your favorite vegetable or a cauliflower mash.
The Kitchen Bouquet is optional. For presentation you can add some chopped parsley as a garnish.