Clean tenderloin of fat and skin
Cut into 4-3 oz pieces, flatten to about 1/2 inch thickness
Season with salt and pepper
Heat 1 tbsp oil in frying pan to medium hot
Dip tenderloin pieces in flour and sauté until almost cooked (approx 2 minutes on each side)
Add chopped onion and sauté until onion is transparent
Add mushrooms, stir for 1 minute, then add wine
Reduce wine until pan is almost dry
Add cream and stir slowly
Taste, if needed add chicken base.
Keep tenderloin warm in oven, prepare sauce.
Poor sauce over meat.