Tangerine juice concentrate/Orange juice concentrate
Heat the oil in a large skillet.
Saute the steaks for 6-8 minutes.
Season with salt and pepper and reserve hot.
Heat the tangerine juice in a sauce pan with the chicken stock, bring to a boil and reduce heat.
Add the cream and simmer until sauce coats a spoon.
Remove from heat.
Whip in the butter and lime juice.
Place steaks on a serving plate cover, with sauce, serve.