I cut the tenderloin into pieces (see foto), and roast it in a pan with a little extra virgin olive oil for about 2 minutes on each side (or depending on the thickness of each portion) and then pour in the pan 1 small glass of white wine. Boil the meat for 10 minutes, for the alcohol to evaporate and add 2-3 pinches of salt, 1-2 pinches of pepper, 1-2 Tbsp of cream cheese and mix them to melt and become a gravy.
Bon appetit!