1. Heat oven to 350˚ F.
2. Lay the tenderloin on a sheet pan fitted with a rack.
3. Rub the tenderloin with a bit of olive oil and then season with salt and pepper.
4. Sprinkle the tenderloin with the minced garlic.
5. Pour enough white wine into the sheet pan to cover the bottom.
6. Roast the tenderloin for 30-40 minutes or until a thermometer reads 145˚ F.

Sauce

1. Heat a sauté pan over medium heat. Add just enough olive oil to cover the bottom of the pan, swirl to coat the bottom.
2. Add the mushrooms and the butter.
3. Sauté until the mushrooms begin to brown and are tender.
4. Remove the pan from the heat and add the brandy.
5. Once the brandy has been added, return the pan to the heat.
6. Carefully ignite the brandy by tilting the pan slightly towards the flame (if cooking on gas) or by igniting it with a long match (if cooking on an electric stove).
7. When the flame goes out, add the flour.
8. Stir the flour and mushrooms, allowing the flour to cook for a couple of minutes.
9. Add the thyme, and sauté for a minute more.
10. Add the cream.
11. Heat gently on medium low until sauce thickens.
12. Garnish with the additional chopped thyme.