Sprinkle the beef with the salt and pepper to taste.
Heat 1 tablespoon of the butter in a saucepan and add the ramps. Cook briefly, stirring constantly. When the ramps begin to wilt, add the sliced mushrooms. Cook, sautéing, for about three minutes.
Add the dry red wine and stir. Cook until the wine reduces by about half, then add the beef broth. Bring the mixture to a boil and add the remaining red wine and the Madeira. Cook until the mixture is reduced by about half. There should be about 1 1/4 cups of liquid remaining.
Heat the remaining tablespoon of butter in a heavy skillet. Do not permit the butter to burn, but when it's hot, add the beef. Cook on one side for two to three minutes, or until browned on the outside. Turn and cook on the other side for two to three minutes. Transfer the meat to a warm platter and set aside.
Add the mushrooms sauce to the skillet and stir to dissolve any brown particles in the pan. Swirl four tablespoons of butter into the sauce, then pour it over the top of the tenderloins and serve immediately.