Pork tenderloin au poivre

1 tenderloin steak (around 400 g)
splash olive oil
1 tsp butter (unsalted)
2 tbsp whole peppercorns (coarsely crushed with a mortar)
1 tsp mustard seeds
salt

Rub the meat on both sides with salt, crashed peppercorns and mustard seeds. In a skillet over medium heat, melt the butter and olive oil. Place the meat inside, cook for 5 – 6 minutes on each side. Take it out, let it rest for 10 minutes. While the meat rests make gravy.

1/3 cup chicken stock
1/3 cup red wine
1/4 cup cream
3 cloves of garlic (crushed)
1 small red onion (chopped)
pinch of fresh thyme

After removing meat add onion and garlic to the skillet. Sauté for 2 minutes, add chicken broth, wine, cream and thyme. Cook until reduced to sauce consistency.