Cut beef tenderloin into desired thickness, sprinkle with salt and pepper, and prepare with olive oil.

While marinating the meat, cut the carrots into round pieces, blanch them in boiling water with salt, and stir-fry them in a pan heated over very high heat with onions, blanched carrots, and salt, pepper, and oil

Cook the meat that has been marinated without wiping the pan (just keep the pan on high heat like when you stir-fry vegetables so that the meat doesn't lose its juice). I cut the meat a little thin and cooked it back and forth for a minute or two, but when it's thick, you have to cook the surface thoroughly until it turns brown, then turn off the heat, close the lid, and cook it to the core with residual heat.)

Put grilled onions and carrots on a plate and put steak on it, and the sauce is simple with balsamic glaze, but it's a tenderloin steak that melts in your mouth.