Season tourenedos with salt and pepper. Sear in a hot pan with the oil to desired doneness, set aside to rest. Add red wine to the pan and reduce until about 1 tablespoon remains. Remove the pan from heat and whisk in the mustard and Worcestershire until creamy. Whisk in the cold butter one piece at a time until melted and the sauce has a smooth, shiny consistency. Serve steaks with sauce.