Cut the cutlets, brown in a frying pan with a little oil, herbs and crushed garlic. Season with salt and pepper.
When the cutlets are brown on both sides, flame with the Cognac and put aside to rest.
Finely slice the onion, sauté in the frying pan, add the steamed pumpkin. Season with salt and pepper.
Liquidise to give a smooth thick cream. Add two spoons of pistachio and a little demi-glace to the cutlets.
Serve with the pumpkin sauce, arrange the cutlets on top and glaze with the sauce.
Decorate with pistachios and serve nice and hot.