Add 2 tablespoons olive oil to a large oven safe skillet or cast iron pan over medium high heat.
Add the tenderloin and brown without disturbing for 2 minutes. Flip the tenderloin and sear for another minute.
Remove the pan from the stovetop and add to your oven.
Cook the tenderloin until the internal temperature reaches 140 degrees F, about 18-20 minutes.
Remove the pan from the oven and place the tenderloin on a cutting board to rest.
Carefully add the pan back to your stovetop over medium high heat (I like to take an oven mitt and place it over the handle so I don’t mistakenly grab it and burn myself!)
Add the mushrooms to the pan, tossing to coat in the drippings.
Cook, stirring occasionally for 10 minutes, or until the mushrooms begin to give off their moisture, and the moisture begins to dissipate.
Season with salt, pepper, and fresh thyme, stirring to combine.
Add in the onions and garlic. Continue cooking, stirring occasionally, until the onions begin to cook down, about 5 minutes.
Stir in the wine, scraping at the bottom of the pan with a wooden spoon to loosen any browned its. Cook for 1-2 minutes.
Remove from heat and add the mushroom mixture to plates. Slice the tenderloin and add a few slices on top of the mushroom mixture, and serve.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!