Gather all the ingredients.

Peel and slice the onion into thin strips, peel and slice the garlic, peel the carrots and cut them into thin rounds. Clean the tenderloins.

In a pot, add enough olive oil to lightly cover the bottom. Heat over high heat and sear the tenderloin medallions (just sear them). Remove from the pan and set aside on a plate.

In the same oil, add the sliced onion, garlic, and carrots. Season with salt and mix well. Cook over medium-low heat until the onion is soft and translucent. Add the heaping teaspoon of cornstarch and mix well.

Pour in the white wine and cook for a couple of minutes until the alcohol evaporates. Add the hot broth. Add 1/4 teaspoon ground white pepper, mix, cover, and let cook until the carrots are tender and the sauce thickens.

After five minutes, the sauce should look like this. You can leave it as is if you like the color. To darken it, make a Paris sauce: in a small saucepan, add 4 tablespoons sugar and cook until it becomes a very dark, slightly bitter caramel.

Add about 2 tablespoons (30 ml) water and let it cook for a minute. The sauce is ready. Add 3 or 4 tablespoons of the Paris sauce to your main sauce.

Mix well and let it cook for a couple more minutes. Remove from heat, transfer all the sauce to a blender, and blend until very smooth.

Return the sauce to the pan, add the tenderloins and any juices from the plate, and season with salt to taste. Cover and cook for about 7 minutes.

After this time, the sauce will not be very thick yet, but it will thicken as it rests.

The dish is ready. I like to serve it with delicious French fries.