FILET MIGNON WITH HOLLANDAISE SAUCE
2 packages of Filet Mignon
2 tablespoons olive oil
1 clove garlic
3 egg yolks
1 Put a frying pan on the heat with the olive oil and the crushed garlic. When the oil is very hot, brown the meat on both sides. Season with salt and pepper.
2 .Melt the butter. Place the egg yolks with the juice of half a lemon in a bowl and strain with a few sticks. Bring the bowl to a bain marie and stir, until the eggs are cooked. When the eggs get a creamy texture, add the melted butter little by little, until everything is well combined. Season with salt and cayenne pepper.
Cut the sweet potato into thin slices and fry until golden brown. Season to taste.
4. plate and sprinkle with chopped coriander to add a touch of color and fresh flavor to the dish.