Filet Mignon Escalope with Madeira Sauce and Piedmontese Rice

Directions

1. 1

   Cook the rice in salted water until tender, drain and set aside.

2. 2

   In a saucepan, melt 1 tbsp butter over medium heat and sauté ½ grated onion until soft and translucent.

3. 3

   Stir in the flour and cook for 1 minute to form a light roux.

4. 4

   Gradually pour in the milk, whisking constantly until you obtain a smooth, creamy béchamel sauce.

5. 5

   Add the mozzarella, heavy cream and 100 g of sliced mushrooms. Stir over low heat until the cheese is fully melted.

6. 6

   Fold in the cooked rice and mix gently. Keep the Piedmontese rice warm.

7. 7

   In a large skillet, melt 2 tbsp butter and sauté the crushed garlic and remaining grated onion until golden.

8. 8

   Season the escalopes with salt and pepper, then sear for 2 minutes per side. Remove and set aside.

9. 9

   Deglaze the pan with Madeira wine, then stir in the cornstarch dissolved in water, the crumbled stock cube and Worcestershire sauce. Season to taste.

10. 10

    Simmer for 3–4 minutes until the sauce thickens and coats a spoon.

11. 11

    Return the escalopes to the pan, warm through for 1 minute and serve immediately with the Piedmontese rice.