Pan-Roasted Beef Tenderloin with Mushrooms

Pat beef dry. Let stand at room temperature for 30 minutes. Position rack in center of oven, and preheat oven to 425°. Season beef on all sides with 2 teaspoons each kosher salt and pepper.

Heat canola oil in a 12-inch ovenproof skillet over medium-high heat. Add beef and sear on all sides for 8 to 10 minutes. Transfer skillet to oven. Roast until internal temperature reaches 135°, 30 to 35 minutes. Transfer beef to a platter; tent loosely with foil while preparing mushrooms.

Add 1 tablespoon butter and the olive oil to same skillet. Add mushrooms and a pinch of kosher salt. Cook over medium-high heat, stirring occasionally, until mushrooms begin to turn golden, 6 to 8 minutes. Add shallots; cook and stir for 2 minutes. Add garlic; cook and stir for 30 seconds. Season with salt and pepper. Carefully add sherry; cook and stir until almost evaporated, about 1 minute.

Stir juices from tenderloin platter into mushrooms with remaining tablespoon butter and thyme. Slice beef and serve with mushrooms.