PREPARATION

Cut the tenderloins into slices of 1,5 cm. Season the meat with salt and pepper and bake brown in a little butter. Remove the tenderloins from the pan and let rest for 5 minutes covered with foil.

Extinguish the encrustation with the cream, stir it loose and let it boil. Add after boil the mustard (choose desired mustard). Add the tarragon to taste.

Serve on heated collar with pasta and a little sauce.