Pork tournedos with pears and speck

I trim membranes and excess fat from fillet.
I cut fairly thick medallions about 2 cm and add salt and pepper.
I cut speck into strips.
I flour medallions and put in a large pan with melted butter and oil.
I cook both sides.
I add sparkling wine and let evaporate.
I remove medallions and keep warm, covered.
Meanwhile, I peel and slice pears.
I add pears and speck to sauce, stir and cook briefly.
I dissolve mustard in cream.
I add to pears, reduce and adjust salt and pepper.
After a few minutes, I return fillets to absorb flavours.
Serve hot, keeping pears crisp for better flavour.