A great pasta dish for any occasion:
Preheat the oven to 80 °C and heat a plate with it.
Cut the pork tenderloin into slices a good 1 cm thick, then cut these into coarse strips. Remove the skin from the shallot and chop it very finely. Briefly rinse the peppercorns under warm water and roughly crush them.
Heat the clarified butter in a frying pan. Divide the meat into portions. Season the first unit with salt and sear heartily for one minute on the first side and thirty seconds on the second side. Immediately transfer to the preheated plate. Roast the second unit of meat in the same manner. Re-cook the fillet strips in the 80 degree stove for twenty to thirty minutes.
Melt the gravy with cognac and white wine and boil it well until half. Pour through a sieve and set aside.
Heat the butter in a small pan. Sauté the shallot and peppercorns in it. Deglaze with the gravy and the cream and make the sauce over a high fire until it thickens slightly. Finally, chop the tarragon and fold it in. Season the sauce to taste with a little cognac and salt. Pour it over the meat strips and bring them to the table on the spot.
Serve with pasta or saffron risotto.
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