Remove the beef from the refrigerator and let stand at cool room temperature for 1 hour.

Place an oven rack in the bottom third of the oven and preheat the oven to 450(F) degrees.

Combine 1/2 cup of the wine, the parsley, vinegar, and thyme in a small bowl. Place the meat on a rack in a roasting pan. Brush with the wine mixture and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast until an instant-read thermometer inserted into the center of the meat registers 135(F) degrees (about 40 minutes). Transfer to a cutting board and cover with foil. Let stand.

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, remain 1/4 teaspoon salt and 1/4 teaspoon pepper. Cooke stirring frequently until the mushrooms release some of their liquid and the onion is softened; about 10 minutes. Add remaining 1/2 cup of wine and the broth. Cook until the liquid is reduced by half. Remove the skillet from the heat.

Cut beef into 16 slices and serve with mushroom mixture.