In a large dutch oven or heavy bottomed skillet cook the bacon until crispy. Remove to a paper towel to drain then crumble. Remove all but 2 Tbsp drippings from the skillet.
Add 1 Tbsp butter and the pork tips to the skillet. Sprinkle the steak seasoning and lemon pepper over the pork, stir to coat. Cook over medium-high heat for 6-8 minutes or until browned on both sides and no pink remains. Remove to a platter and keep warm.
Add 1 Tbsp butter, sliced mushrooms and onion to the skillet and season with garlic salt and black pepper. Cook until softened and beginning to brown about 3-5 minutes then add the minced garlic. Cook for 1 minute longer scraping any brown bits on the bottom of the pan.
Add the chicken stock, tarragon, Worcestershire sauce, paprika and pork tips back to the skillet. Stir well and bring to a boil.
Mix the sour cream and flour together. Add to the skillet and stir until fully incorporated and the sauce is beginning to thicken. Cook for 3-5 minutes over medium, stirring to prevent sticking.
Add 1/2 of the crumbled bacon. Stir well.
Remove from the stovetop and serve immediately over mashed potatoes or cooked fettuccine garnished with crumbled bacon and chopped chives.