Preparation

Bring the bouillon to a boil and simmer the Ardo pot-au-feu vegetables in the bouillon • Remove the vegetables from the bouillon and allow it to reduce by half, then season it well • Poach the fillets in the seasoned bouillon until they are cooked to your taste. Remove the fillets from the bouillon, remove the strings and keep the meat
warm. • Spoon a little of bouillon over the vegetables to keep them
warm • Add the cream to the bouillon and allow it to cook briefly,
then finish the sauce with butter and adjust the seasoning • Add the Ardo tarragon •
Arrange the vegetables on a plate, then cut the fillets and arrange them on top of the vegetables • Garnish with the sauce • Add final seasoning to the meat with a few grains of coarse sea salt and a twist of the pepper mill.