- 4 tablespoons butter
- 1 tablespoon vegetable oil
- 4 ten
- Choose a skillet that will accommodate the tenderloin fillets without overlapping or crowding. Put into it the butter and oil and turn on the heat to high.
- When the oil is hot, put in the meat. Brown the meat well on both sides, then transfer to a platter, using a slotted spoon or spatula.
- Add the white wine to the pan and evaporate it over medium-hig