Sprinkle Dick’s SSS generously over tenderloins and set aside. Remove stems from mushrooms, discarding stems and set aside. Combine oil, 2 cloves garlic, thyme and pepper. Coat the steaks with the mixture. Place a large non-stick skillet over medium high until hot. Cook steak 12 minutes or until desired doneness. Remove steaks and keep warm, reserve drippings. Cook shallots and remaining garlic in drippings, stirring constantly. Add Madeira, bring to a boil. Reduce heat and simmer for 10 minutes or until it has reduced to ½ cup. Add broth and mushrooms; cook 3 minutes or until tender. Remove from heat, stir in whipping cream. Place steaks on plates and spoon sauce around steaks.