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1
Preheat the oven to 400 degrees F.
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2
Heat a large oven-proof skillet over medium-high heat.
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3
Season the beef all over with salt and a generous amount of pepper.
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4
Add the oil to the skillet and heat until hot.
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5
Add the butter and swirl to melt.
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6
Add the beef and sear until brown on all sides, about 8 minutes total.
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7
Transfer the skillet to the oven.
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8
Roast until an instant-read thermometer inserted in the center registers 125 degrees F. for medium-rare, about 25 minutes.
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9
Transfer the roast to a cutting board, tent it very loosely with aluminum foil, and let it rest for 10 to 15 minutes.
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10
Meanwhile, prepare the ragout.
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11
Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt.
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12
Quarter the mushrooms and put in a bowl.
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13
Heat 2 tablespoons of the butter in a large skillet over medium-high heat.
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14
Add the mushrooms and spread them out evenly in the pan, increase the heat to high.
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15
Let the mushrooms cook undisturbed until they brown, then shake the pan to turn them over.
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16
Add the additional butter along the sides of the pan as the mushrooms cook if the pan seems very dry.
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17
Continue to cook until nicely browned, about 5 minutes.
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18
Add the onion and cook until softened, about 2 minutes.
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19
Season the mushrooms with the salt and pepper and add the thyme.
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20
Pull the pan off the heat and add the the wine.
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21
Return pan to the heat and scrape up any of the brown bits that cling to the bottom of the pan with a wooden spoon.
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22
Add the heavy cream and bring to a boil.
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23
Remove from the heat.
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24
Slice the meat crosswise, arrange on a platter, and serve with the mushroom ragout.
