Instant Beef Tenderloin Stew

Instant Beef Tenderloin Stew 2 tablespoons unsalted butter 1 tablespoon olive oil 1 1/2 cups diced potatoes, rinsed ( 1/2 inch) 1 cup baby carrots 1 cup small white button mushrooms 1/3 cup chopped onion 1 tablespoon chopped garlic 1/2 cup fresh baby green pea ( or frozen) 1/2 teaspoon salt 1 lb beef tenderloin, fat trimmed ( cut in 1 1/2 inch pieces) 1/4 teaspoon fresh ground pepper 2 tablespoons dry white wine 2 tablespoons chicken broth Heat 1 tablespoon butter and the oil in a large nonstick skillet- Add potatoes, carrots and mushrooms. Cook, partially covered and stirring occasionally, 8 minutes or until vegetables are soft when pierced and lightly browned. Add onion; cook for 1 to 2 minutes. Add garlic, peas and 1/4 teaspoon salt; cook 1 minute until fragrant- Cover and set aside. Heat remaining butter in another large nonstick skillet over medium-high heat until very hot and foaming. Sprinkle meat with remaining 1/4 teaspoon salt and the pepper; add to skilet and cook 2 to 4 minutes, turning meat until browned on all sides. Add to vegetables; stir to mix- Transfer to a platter.