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.
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