Filet in cheese sauce with rice and fries
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- Filet mignon or rump | 600 g
- Whole milk | 2 cup
- Butter | 2 tablespoon
- Wheat flour | 2 tablespoon
- Mozzarella Cheese | 200 g
- Parmesan | 100 g
- Homemade or frozen potato | 500 g
- White or Parboiled Rice (Ready) | 800 g
- Nutmeg | to taste
- Salt and pepper | to taste
- Chives | to taste
- Cheese sauce:
In a medium saucepan, melt the butter without (heating it too much) and add the wheat flour little by little, incorporating it into the butter. Stir to cook (without browning). When you no longer smell raw wheat or smell a little almond, it's ready.
Gradually add the milk, stirring continuously without letting lumps form, and cook for ± 15 minutes (stirring constantly so it doesn't stick to the bottom).
Put the mozzarella (grated in the thick) and the grated Parmesan in this milk. Mix well until it gains consistency and becomes homogeneous. Season with salt, nutmeg and freshly ground pepper to taste. Reserve.
Cut 4 medallions of 150g each and season with freshly ground pepper + salt on one side, turn and put only salt on the other side. Fry in a very hot skillet with a little oil. When the fillet is well browned on the underside, flip over and fry on the other side. Do the same thing on the sides of the fillet.
I usually fry 3 minutes on one side and 2 on the other. But that will depend on the height of the fillets and the point you like.
Respecting this time, it is usually rare, which I like.
- Make white or parboiled rice, fry the potato and serve on a platter with the fillets and cheese sauce on top.
Finish with chopped chives.
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