Slice tenderloin into rounds about 1/2 inch thick. Pound until thin and season with salt and pepper.
Heat canola oil in nonstick skillet over medium high heat. Sear tenderloin in batches so as not to overcrowd the pan. This thin meat cooks quickly, 1-2 minutes per side it plenty.
Remove tenderloin slices to a plate and cover with foil to rest while you make the sauce.
Add 1 tablespoon butter and the shallots to the skillet. Stir frequently for 2-3 minutes until shallots are soft and golden. Add broth, wine, and mustard.
Use a wooden spoon to scrape up any brown bits off the bottom of the pan. The mustard will need to be whisked in to truly blend in to the sauce.
Bring to boil and allow to reduce by half, about 3 minutes. Remove from heat and whisk in the final tablespoon of butter and the fresh sage. Spoon sauce over tenderloin slices and serve immediately.