For the Red Wine Sauce

1 1/2 ounces/45 g mixed dried mushrooms (such as chanterelle, trumpet and morel mushrooms)
3 cups/660 ml cold water
1 tablespoon/15 ml olive oil
2 shallots, finely sliced
1 sprig fresh thyme
2 bay leaves
1 2/3 cup/375 ml dry red wine
1 2/3 cup/375 ml ruby port
2 cups/450 ml beef stock

For the Steaks and Spinach

2 tablespoons/30 ml olive oil
Four 7-ounce/200-g filet mignon steaks (each about 1 1/2 to 1 3/4 inches/4 to 4.5 cm thick)
Salt and freshly ground black pepper
8 red pearl onions
2 portobello mushrooms
4 ounces/115 g oyster mushrooms, halved lengthwise
12 ounces/340 g baby spinach leaves