Directions

1. Cut tenderloin diagonally into cutlets. Pound to 1/4-inch thickness.
2. Heat oil and butter in heavy skillet. Brown cutlets on both sides about 2-4 minutes. Remove from pan.
3. Add garlic to pan, saute briefly. Mix tomato paste with wines, add to pan with mushrooms. Stir to blend with pan juices. Simmer 3-5 minutes. Return cutlets to pan and heat through.
4. Sprinkle with parsley and serve immediately.