- STEP 1
Season the steaks on both sides with salt and pepper
- STEP 2
Heat the butter and oil together in a large skillet and as soon as the butter stops foaming add the steaks. Cook over a medium heat for 3–4 minutes each side until golden. Remove from the pan and wrap loosely in foil. Rest for 5 minutes.
- STEP 3
Add the stock to the pan and simmer for 3 minutes then stir in the cream and mustard and simmer gently for 1–2 minutes until thickened slightly. Add the tarragon and remove from the heat.
- STEP 4
Arrange the pork on plates, pour over the sauce, and serve with some steamed green vegetables, if desired.