Wash and dry the wrong fillet and shape it into an even packet. The latter is done by cutting the meat in half crosswise just before the end and folding it over so that a uniformly thick fillet is created. Sprinkle with tarragon and lemon zest. Brush the meat all around with mustard and massage it in lightly, sprinkle generously with the spice mixture and press it a little into the mustard.
Preheat the oven to 140 degrees circulating air.
Meanwhile, spread the lardo on a board, slightly overlapping, so that the fillet can be placed on it and wrap it around. If necessary, cover with the bacon from above so that the fillet does not dry out. Insert a meat thermo at the thickest part of the fillet, then place the meat in the oven and cook for about 60 minutes at a core temperature of 67 ⁰C.
In the meantime, clean the vegetables, cut the snow peas in half, slice the carrots and celery diagonally. Melt some butter in a saucepan, sauté the vegetables for 2 minutes, season with pepper and salt, add the vegetable stock and let simmer for another 5 minutes.
As soon as the meat is done, take it out of the oven, remove the lardo and set it aside. Heat the clarified butter in a roasting pan, add the meat and fry briefly on all sides so that it gets color and toasted aromas. As soon as the desired color is achieved after a short time, remove the meat, wrap it in aluminum foil and let it rest for 5 minutes.
During this time, put the lardo in the hot roasting pan and fry until crispy, take out and set aside again. For a little sauce, deglaze the gravy with the meat stock and thicken with a piece of cold butter.
This goes well with jacket potatoes (possibly roasted in butter).
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