Tenderloin Medallions with Rosemary Sauce

1 pound tenderloin (beef or pork)
1 Tbs butter (to sauté meat)
Sauce:
1 Tbs butter
1/2 tsp cocoa
1/8 tsp salt
1 clove garlic, minced
1/2 tsp rosemary (dry) or 1 tsp fresh
1 tsp coconut amino *
1/4 cup water *

(For unrestricted diet, use 1/4 cup dry red wine or beef broth (if using beef) or 1/4 cup dry white or rose wine (if using pork))

Instructions:
Cut tenderloin into 3/4 inch slices. Heat 2 tablespoon butter in 10" skillet or nonstick pan over medium high heat. Sauté tenderloin 3 minutes each side. Remove meat to platter and keep warm.

Add 1 tablespoon butter to pan, and the remaining ingredients until bubbly. Heat to boiling and stir 1 minute. Serve over meat.