Mmmm, so good! Rather than cutting the tenderloin into twelve slices, I sliced it into larger pieces, then pounded it to flatten it out a bit. I sauteed it in olive oil rather than the butter, used veal demi glace rather than bouillon granules, and left out the red pepper. We really enjoyed this, however, hubby and I both agree the soy sauce was a poor match with the Herbes de Provence and would have been much better omitted. The sauce, as the submitter states, is "rich and creamy" and the dish overall, is delicious.
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