Gourmet Pork Steak with Petit Pois

In a large pan melt the butter with the olive oil until its spitting.

Season and seal the pork on all sides until its browned. Remove from pan.

Add the onions to the pan and cook until they start to soften. Then add the white wine with some salt and pepper and most of the marjoram.

Return the pork filet pieces to the pan, cover and cook over a low simmer, for 30 minutes turning regularly.

Meanwhile in a pan of salted boiling water cook the carrots for 8-10 minutes until tender, add the peas and cook for a further 3 minutes. Drain and keep warm.