Place a big, non-stick fry pan on high heat and leave it boil up. Pour the olive oil and the pieces of the meat in the fry pan and brown them from both sides until they get a pink to red color. Put them on a plate and brown the onion for 2-3 minutes. Quench with wine, add the mustard, the salt and the pepper and churn well. When the mixture boils, bring back the meat in the fry pan and cook for 6-7 minutes. At the end, pour the honey and increase the heat so that the meat can be caramelized. Check the salt and pepper and serve immediately with potatoes, mustard and aromatic oil.