Preheat the oven to 200 degrees F. Heat the oil in a non-stick skillet over medium–high. Season the steaks with salt and pepper. Cook 2 to 3 minutes per side, or a few minutes longer if you like your steak done more than medium rare. Set the steaks on a heatproof plate and put in the oven.
Reduce the heat to medium. Add the shallots and garlic to the skillet and cook 1 minute. Add the thyme and wine and reduce the wine by half. Whisk the stock and flour together in a bowl until lump free. Whisk into the pan, bring to a simmer and cook until lightly thickened, about 2 to 3 minutes; season with salt and pepper. Return the steaks to the skillet and heat on both sides 30 seconds. Divide the steaks and sauce among plates. Sprinkle with parsley and serve.