Preheat the stove to 80 degrees and heat a plate. 2.
Peel the shallot and chop it finely. Rinse the peppercorns in a sieve under hot water, then mash them with a fork.
Heat 1 tablespoon of clarified butter in a frying pan. Season the meat lightly with salt. Then fry half of the cutlets briefly but heartily. Immediately transfer to the preheated platter and briefly reheat in the 80 degree stove. In the remaining clarified butter, fry the second unit of meat in the same way, then also keep warm. 4.
Sauté the shallot and pepper in the drippings. Extinguish with white wine and game stock and cook until well reduced.
Add the cream and cook over a high fire until the sauce thickens slightly.
While the sauce is cooking, chop the tarragon. At the end, add to the sauce form with the cognac, season and let it bubble up repeatedly. Add the cutlets and let them get hot, then serve them on the spot. 421 Kkal. Per person.
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