Entrecotes with Sweet Potato Puree and Hollandaise Sauce

For the puree, peel the sweet potato, cut into coarse pieces and bake on a baking tray at 160 °C for 30 minutes.

Puree with a hand blender, stir in the crème fraîche and season to taste.

Sear the roast beef well on each side in a pan with a little clarified butter, the meat should remain pink inside. Season with salt and red pepper. Keep warm.

For the Asian hollandaise, beat the yolks with the white wine and teriyaki sauce over a water bath until foamy. Very slowly fold in the melted butter, beating constantly, until a compact sauce forms.

Finally, fold in the sweet chili sauce and chopped cilantro.

Preparation Tip:

Green or Thai asparagus goes very well with it as a vegetable garnish.

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