Preheat oven to 400°.
Heat oil in a large heavy-bottom ovenproof skillet. Sprinkle tenderloin with salt and pepper, and cook on all sides 5 minutes or until well-browned.
Remove skillet from heat, and place tenderloin on a plate. Sprinkle tenderloin with garlic, rosemary, and 1 tablespoon thyme, pressing to adhere. Return tenderloin to skillet, and bake at 400° for 20 minutes (to 145° for medium rare) or to desired degree of doneness. Remove from skillet; let stand 10 minutes before slicing.
Add broth and wine to skillet, and place over medium-high heat; bring to a boil, and cook 7 minutes or until reduced to 1/2 cup. Reduce heat to low; whisk in butter one piece at a time. Stir in 1/2 teaspoon thyme. Serve with sliced tenderloin.
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