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Filet mignon medallion with mushroom risotto
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Alecio Santos
@aleciocheff- Ingredients
- Recipe
- Medallion of filet mignon (ask the butcher to cut it)4 unit(s)
- Arborio rice300 g
- Paris mushrooms300 g
- Onion3 unit(s)
- Parmesan cheese200 g
- Shoyu1 to taste
- Celery1 to taste
- Carrot1 to taste
- Garlic1 to taste
- Butter100 g
- Season the medallions. Reserve
- Make the vegetable broth with , an onion, a carrot and celery stalks and water, let it boil. It has to be always warm to pull the risotto.
- In a pan put olive oil thread, two chopped onions let it braise, put chopped garlic. Do not let the garlic or onion brown.
- Put the rice and let it braise a little bit, always stirring so it doesn't stick. Slowly add the vegetable broth, stirring constantly. Let it brown in volume, see if it's al dente, but not too hard. Turn off and book.
- Cut the mushrooms, throw them in the frying pan with oil and garlic, let them grill, add soy sauce and butter. Reserve
- Already leave the oven heated to 180°! Place the medallions in the oven for 8 minutes. Pass a strand of oil so it doesn't get dry. When you take it out of the oven, take the vegetable broth, throw it in the pan and put this broth in the frying pan, add soy sauce and a spoonful of starch to make it creamy.
- Returning to the risotto: finish mixing the mushrooms with the risotto, add the butter and the cheese and stir well to make it very creamy. Place the medallion and the sauce.
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