Heat the oil in a small pot over medium heat. Add the shallots and garlic and cook until just tender, about 1-2 minutes. Stir in the flour until well combined and golden. Slowly whisk in the stock, stirring constantly. Add the wine and thyme and simmer 10-15 minutes, or until lightly thickened. Season the steaks with salt and pepper and cook on a lightly oiled grill over medium-high heat 3-4 minutes per side for medium rare. Season sauce with salt and pepper, and then pour pools of it on to 4 plates. Set steaks on top and serve.