Preheat oven to 200 ° C.
In saucepan, heat butter and honey , and brown the meat over medium heat, turning it occasionally.
Season, remove from the pan and keep warm.
Dissolve the cooking juices with vinegar, scraping the remains attached to the bottom with a wooden spoon and boil the vinegar and over low heat until it evaporates.
Meanwhile, cook the vegetables separately with a little salt in several pots of boiling water for 5 minute.
Return the meat to the pan, add the vegetables and tarragon, cover the pan, place it in the oven and roast the meat for about 45 minutes or until tender.