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Preheat oven to 425°F. In a small bowl, combine 1 tablespoon espresso powder, thyme, paprika, garlic powder, salt and pepper. Sprinkle evenly on both sides of steak, rubbing in with your fingers.
In a very large skillet, heat 1 tablespoon oil over medium-high heat. Add steak. Cook for 5 to 10 minutes or until browned, turning to brown both sides.
Transfer steak to a rack in a shallow roasting pan. Insert an ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Roast steak in oven, uncovered, for 45 to 55 minutes or until meat thermometer registers 140°F for medium-rare.
Meanwhile, add remaining 1 tablespoon oil to the same skillet. Add onions. Cook over medium heat for 10 minutes, stirring occasionally. Add mushrooms and cook for 10 to 15 minutes more or until onions are very tender and lightly browned, stirring occasionally. Remove from heat and add beef broth and the remaining 1 teaspoon espresso powder. Bring to boiling over high heat, stirring to scrape up any browned bits from bottom of skillet. Reduce heat; simmer, uncovered, for 10 minutes to blend flavors.
Transfer steak to a cutting board. Cover tightly with foil; let stand for 10 minutes. The temperature of the meat after standing should be 145°F. Slice steak across the grain and serve with mushroom-onion mixture.