Instructions: 1. Slice the tenderloin crosswise into medallions 1/2" thick.

Sprinkle both sides with salt and pepper, and then dredge each in the flour to coat, shaking off any excess.

2. Heat the butter and oil in a heavy skillet at medium high. Saute the medallions in small batches until browned, 1 minute per side.

Turn only once. Remove each batch to an ovenproof serving dish; keep warm in a 225 degree oven.

3. Prepare the sauce: put the skillet, with the meat drippings, on a high heat; add the chicken stock and wine. Bring to a boil, scrap- ping and stirring until some of the broth evaporates. Keep cooking the sauce until thick enough to coat the back of a spoon, about 6-8 minutes.

4. Serve the meat with the sauce spooned over the top of each medal- lion.

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