Clean the tenderloin by removing the skins and excess fat. Halve the tenderloin and season with salt and pepper. Wrapboth the fillets separately in transparent film. Fold ends to tighten the rolls and tie a knot over the ends so the water doesn’t penetrate into them.
In a saucepan pour enough water to cover the two rolls. Heat the water until its steaming hot, but not boiling. Put the rolls in the water and poach for 20 minutes. Press them with tablespoon or a ladle so they completely submerge into the water.
In the meanwhile, peel the carrots and halve them lengthwise. Then cut the halves into 3 cm pieces. Put them in a small saucepan, add water to half the depth of carrots. Add butter, parsley, a pinch of sugar and a pinch of salt. Heat until it boils, cover and let simmer over low heat until carrots are soft, 6-9min.
To serve, remove film from meat and place on a plate, garnish with the cooked carrots along with the sauce.