Place meat medallion slices on a working surface and pat dry to take it excess liquid on the meat.
Season meat with salt and black pepper on both sides.
Heat up a pan with olive oil and place rosemary sprigs into the hot oil.
Place meat into sizzling skillet, keep on a medium-high heat setting. Add and melt butter in the skillet.
Cook on both sides, for about 2-3 minutes on each side, until cooked through.
Take the meat out of the skillet. Keep the skillet with the rosemary sprigs in it over the heat to prepare the sauce
For the sauce
Keep the skillet over a medium heat setting and pour wine into the pan to deglaze.
Continue to pour in the broth and season with onion powder, garlic powder, salt, black pepper, and dijon mustard.
Mix it well and keep on heating your sauce over a medium-high heat setting.
Continue to build up the sauce and stir in cream.
Prepare a slurry by combining lukewarm water with the cornflour. Add a spoonful of the cooking sauce to the slurry and pour it all to the sauce in the skillet. That way the cornflour will mix in better.
Continue to cook over a medium heat setting and stir in lemon juice.
Reduce the sauce to desired consistency.
Turn off heat and place meat back into the sauce.
Garnish with chopped fresh chives. Serve up hot.
The dijon mustard makes the sauce creamier because mustard is an emulsifying agent.This is a low carb special occasion family dinner meal.