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1
Preheat the oven to 350u00b0F.
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2
Season the beef tenderloin liberally with salt and black pepper on all sides. Drizzle with olive oil. Arrange the meat in a casserole dish, and allow it to stand at room temperature for 15 minutes.
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3
Roast the beef for 35-45 minutes on the middle rack of the oven, until it reaches 130u00b0 F. In the last 10 minutes of the roasting time, prepare the mushroom red wine sauce.
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4
Check to see that beef is done. Remove from oven or add time as needed. Tent the beef with aluminum foil and allow to stand for 10 minutes.
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5
Heat the butter in a large skillet over medium-high heat. Add the mushrooms and shallots, and season with salt and pepper. Saute for 5-6 minutes, until the mushrooms are shrunken and browned, and the shallots are translucent. Add the garlic and continue cooking for 30 seconds longer, until fragrant.
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6
Pour the red wine into the skillet to deglaze the pan, scraping up the browned bits on the bottom with a spoon. Add the broth and thyme sprigs. Allow the mixture to simmer for 5-7 minutes, until the liquid is reduced by half. Stir in the heavy cream and continue simmering for 1-2 minutes, until heated through.
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7
Slice the beef tenderloin into 2- to 3-inch-thick slices and arrange on a serving platter.
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8
Remove the thyme sprigs from the skillet and discard. Spoon the mushroom red wine sauce over the steaks, and serve immediately.
