Recipe Tenderloin: 

Dredge lightly in flour and brown in the pan in some oil and butter. Remove, add chopped garlic and drained capers, salt and pepper, after a few minutes deglaze with white wine or stock. Return tenderloin to the pan close the lid and cook gently on low heat until cooked through (160 degrees). Rest the meat while flavoring the sauce to taste with salt, pepper and lemon juice.