Instant Beef Tenderloin Stew

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2 TB butter
1 TB olive oil
1 1/2 c diced potato
1 c baby carrots
1 c mushrooms, sliced
1/3 c chopped onion
1 TB chopped garlic
1/2 c peas, fresh or frozen
1/2 tsp salt
1/4 tsp pepper
1 lb beef tenderloin, trimmed and cut into 1-inch pieces
2 TB dry white wine
2 TB chicken broth

Heat 1 tablespoon of the butter and the olive oil in a large skillet over medium-high heat. Add the potatoes, carrots and mushrooms. Cook, partially covered, stirring occasionally, for about 8 minutes or until the vegetables are cooked through and lightly browned. Add the onion and cook for 1 to 2 minutes longer. Add the garlic, peas and 1/4 teaspoon of the salt and cook for 1 minute. Set aside, covered, while you cook the steak.

Heat the remaining 1 tablespoon butter in another skillet over medium-high heat until it is very hot but not smoking. Sprinkle the remaining 1/4 teaspoon of salt and the pepper on the steak pieces and add the meat to the skillet in one layer. Saute, turning, for 2 to 3 minutes until the meat is browned on all sides. Transfer to a platter. Add the wine and broth to the skillet and boil for about 10 seconds. Arrange the meat, vegetables and juices on warmed plates and serve immediately.