Loin Roast with Vegetables

The fillet is skinned, finely larded and sautéed with enough butter.

Once it has taken color all around, sour cream is added on top.

The roast should always be basted again with the resulting liquid.

If necessary, the stock can later be diluted with a little beef broth.

A filet of ordinary size needs about an hour to be fully cooked,

It is then cut into slices and these are placed in their natural state, close to each other, on a warmed platter and garnished with various seasonal vegetables.

Filet à la Jardinière (Lung roast with vegetables)

Our tip: use bacon with a subtle smoky touch!

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