In a small bowl, mix together the paprika, salt, pepper, garlic powder, onion powder and thyme. Sprinkle onto each side of the steaks, pressing in so it adheres. Set aside.
Melt the butter in a frypan over medium-high heat. Add the eschalots; cook and stir for about 1 minute. Add the mushrooms and cook for a few more minutes, until tender. Stir in the red wine and cook until most of the liquid has evaporated. Remove from the heat and keep warm.
Heat the oil in a separate frypan over medium-high heat. Fry steaks for 5 to 7 minutes per side, or to your desired degree of doneness. Remove to a plate and let rest for a few minutes. Top with mushrooms and serve.