Cut the fillet into finger-thick slices. Dice the onions very finely. Cut the carrots into very fine strips. Fry the meat on both sides for about 6 minutes, keep warm. Sauté the onions, carrots and garlic in the fat. Add the cream and wine, cover and cook for 5 minutes, then season with salt, pepper and curry. Mix egg yolks with a little sauce, add. Don`t let it boil anymore !! Season the sauce with salt, pepper and sherry; Put the meat back into the sauce.