Dab the meat dry and season with salt and pepper. Cook in the preheated oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: see manufacturer) for approx. 30 minutes. Let the dough sheets rest at room temperature for about 15 minutes. Peel and finely dice the shallots. Wash asparagus, cut off woody ends. Lightly crush the peppercorns in a mortar. Melt 50 g butter in a small pot
Unroll 2 dough sheets (use the rest for other purposes). Spread the dough sheets with butter and cover with ham. Cut each dough sheet into approx. 15 triangles with a sharp knife. Spread on 2 baking sheets lined with baking paper. Cook the asparagus in boiling salted water with 1 tsp. sugar for about 8 minutes
Heat the oil in a pan. Sauté the meat on each side for about 2 minutes. Remove and wrap in aluminium foil
Bake the filo triangles in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 4 minutes. Sauté half of the shallots in hot frying fat. Add colourful pepper, deglaze with cognac and stock. Stir in crème fraiche. Season with salt and sugar and let it boil down a little bit at mild heat
Drain the asparagus and rinse with cold water. Melt 2 tbsp. butter in a pan, sauté the remaining shallot in it. Toss the asparagus and season with salt. Wash the tarragon and dab dry. Remove leaves and chop finely, except for a little garnish. Stir tarragon into the sauce, season to taste again. Arrange meat with asparagus, filo triangles and sauce, garnish with tarragon