Yes, Yes, Yes!
Yum, I too have this in my fridge. I have to admit that this is by no means a low fat recipe, so as a result it tastes bloody marvelous!
Take the tenderloin and cut it into 1 inch thick slices (medallions, if you will) spread one side with whoelgrain mustard and fry in a large frying pan in some butter. Give only a matter of minutes depending on how you like it cooked, I like mine still juicy and tender, a little pink. Then spread the exposed uncooked side with wholegrain mustard, turn the meat and fry off that side. Once both sides have had a coating of mustard and are cooked remove from the pan and keep warm. Return the frying pan to a gentle heeat and add some cream (double or single, up to you) plus a small amount of fresh mustard. stir the sauce until it just begins to bubble, check for seasoning. Add any juices that have collected from the meat back to the sauce and plate up the dish, pour over the sauce and Voila!
I like to serve this with any form of wilted greens however it also works well with rice or even add mushrooms to the pan when you are frying off the meat. You add some garlic and it makes a mean pasta sauce too.
Totally naughty, but ridiculously nice!
McR