I created this quick braised dish on a cold winter night when the wind was howling around our house. Beef tenderloin cooks so quickly, I can make a stew in under 30 minutes, start to finish.
In a 12-inch (30 cm) nonstick frying pan over medium-high heat, warm 1 tablespoon of the oil. Sprinkle the beef lightly with salt and pepper, add to the frying pan, and cook until brown on all sides, about 6 minutes. Using tongs, transfer the meat to a plate.
Warm the remaining 1 tablespoon oil in the same frying pan. Add the onion and carrots and sprinkle ligh