Preheat the stove to 70 °C and heat a plate as well.
Season the pork biscuits with a herb mixture of salt, pepper and paprika. Roast them in the hot clarified butter for one and a half to two minutes, depending on their thickness. Immediately put them into the preheated plate and keep them warm in the stove at 70 °C. Do not cover! Pour off excess drippings. Add the butter to the drippings and sauté the tomato puree in it until hearty. Extinguish with the port and red wine. Add some bouillon paste and the mustard seeds. Boil the sauce on high fire to 150 ml.
Before serving, add the butter in flakes to the slightly boiling sauce form and leave until it binds slightly. Season to taste with salt and freshly ground pepper. Serve over the meat. Cut the chives with scissors.
Our tip: It is best to use fresh herbs for a particularly good flavor!