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1
Mix 1 tablespoon thyme, 2 teaspoons coarse salt, and 2 pressed garlic cloves in small bowl.
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2
Rub salt mixture over beef tenderloin.
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3
Wrap in plastic.
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4
Place in 11x7x2-inch baking dish and chill at least 1 day and up to 3 days.
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5
Heat 3 tablespoons oil in heavy large skillet over high heat.
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6
Add oyster and chanterelle mushrooms and saute until browned, about 8 minutes.
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7
Add minced shallot, 1 pressed garlic clove, and 1 teaspoon thyme; saute 2 minutes.
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8
Add 2 tablespoons brandy and stir 20 seconds.
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9
Add cream; stir until almost all liquid is absorbed, about 3 minutes.
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10
DO AHEAD: Can be made 2 hours ahead.
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11
Cover and let stand at room temperature.
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12
Preheat oven to 400F.
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13
Brush heavy large roasting pan with oil.
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14
Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat.
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15
Add beef tenderloin and cook until browned on all sides, about 5 minutes Total.
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16
Transfer to prepared roasting pan.
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17
Roast until instant-read thermometer inserted into center registers 118F for rare, about 28 minutes.
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18
Transfer beef to cutting board; let rest 10 minutes.
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19
Meanwhile, rewarm mushroom mixture.
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20
Sprinkle flour over; stir to coat.
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21
Add remaining 2 tablespoons brandy to roasting pan.
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22
Heat over medium heat, scraping up browned bits, then add to mushroom mixture.
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23
Add Beef Reduction to mushrooms and bring to boil.
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24
Reduce heat to medium-high and simmer until slightly thickened, about 5 minutes.
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25
Stir in remaining 1 teaspoon thyme.
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26
Season to taste with salt and pepper.
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27
Thinly slice beef.
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28
Divide Caramelized-Shallot Mashed Potatoes among 6 plates.
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29
Arrange beef slices on plates.
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30
Spoon mushroom sauce over, sprinkle with parsley, and serve.
