Fillet of Pork and Tarragon Stew - Fläskfilégryta med dragon

FILLET OF PORK AND TARRAGON STEW

Fläskfilégryta med dragon

Serves 4

1½ lb fillet of pork

salt, pepper

2 tablespoons butter

2 garlic cloves

1.2 cups heavy cream

1 tablespoon veal fond

2 tablespoons French mustard

2 teaspoons honey

1 tablespoon dried tarragon

1 tablespoon fresh lemon juice

1 tablespoon Maizena corn starch

Roast root vegetables:

1.1 lb sweet potatoes

14 oz parsnips

1½ lb potatoes

2 red onions

2 tablespoons olive oil

salt, pepper

Preheat the oven to 435F.

Trim and slice the meat. Flavor with salt and pepper and brown on both sides in butter. Add crushed garlic, cream, veal fond, mustard, honey, tarragon and lemon juice. Boil for 15 minutes. Thicken and flavor to taste, adjust flavor if necessary.

Roast roots:

Peel sweet potatoes, parsnip, potatoes and onions and cut in pieces. Mix with oil, salt and pepper and spread out on a paper-lined baking plate. Cook in the oven until tender and nicely colored, approx 35 minutes. Serve with the stew.

Enjoy!

Bella