Cut the tenderloin into medallions.
Mix the tin of REGILAIT full cream unsweetened condensed milk and the grain mustard. Slice the shallots thinly. Cook the medallions in the butter for 3 minutes on each side.

Remove the pieces and set them aside on a serving plate.
Discard the cooking butter, add the sliced shallots and glass of white wine and reduce by half before adding the milk and mustard mixture.

Bring to the boil and pour the sauce over the medallions. Serve right away.