So last Thanksgiving, I tried (for the first time in a while actually) to cook a tenderloin and every single time I tried (I split the entire loin I bought into 5 4 oz-ish pieces) I kept charring or burning the outsides while the insides stayed rare/raw.
What I did before cooking it was I marinated the pieces in Ponzu a full day before taking it and putting on the pan. I used olive oil on a non-stick pan (?). I think I kept the heat at around medium-high and generally let it cook without moving the steak around too much.
I let it cook on each side for about a minute and a half just to be safe. Then when I finally cut steaks into slices, it was still mostly undercooked on the inside while being thoroughly cooked and charred on the outside.
I still served the steaks after cooking it again on the pan and giving it a squeeze of lemon over it...