In a frying pan, heat butter and oil until nut-brown; sear pork tournedos on each side.
Reduce heat and continue cooking 3 to 4 minutes per side; keep hot.
Deglaze the frying pan with chicken broth; reduce to 1 Tbsp. (15 mL) chicken broth (about 5 minutes).
Add cream, mustard and pepper; bring to a boil and remove from heat.
Serve pork tournedos with the sauce.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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