1.
Dry the slices well on a paper towel and sprinkle with pepper. Finely chop the French shallot. For reservations.
2.
Heat a heavy-bottomed skillet over medium-high heat and dry it. When it is hot, add the oil and shake the pan to better cover it with the oil. Adding tranches & fried for 2 minutes on every side. Transfer the slices to a plate, cover them with aluminum foil and keep them warm in the oven.
3.
Meanwhile, add butter to skillet and saute shallots over medium-high heat, stirring, for 3-4 minutes, until softened. Add the broth and bring to a boil, scraping the bottom of the pan well for 2 minutes. Add mustard and cream, bring to a boil again, then add lemon juice. Return fillets to skillet and simmer, uncovered, until sauce has thickened and meat is tender, about 3-4 minutes. Salt to taste.
4.
Served on hot plates.
Enjoy!
