Wash and trim tenderloin, and slice across the grain (2 slices per serving). Pound slices of meat until very thin, season with salt and pepper and fry in oil on very hot skillet. Put meat on a plate and deglaze the skillet with couple of tablespoons of water or stock. Pour pan sauce over meat.
Garnish meat with green peas with butter, sliced carrots, and fried potatoes.