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PIAMONTESE RICE AND MEDALLION WITH MADEIRA SAUCE
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Pablo Fernandes
@culinariadeamador- Ingredients
- Recipe
- Rice2 cup
- Garlic (tooth)2 unit(s)
- Mozzarella100 g
- Mushrooms100 g
- Filet Mignon1 kg
- Sliced Bacon300 g
- Dry red wine100 ml
- Butter3 tablespoon
- Olive oil2 tablespoon
- Oil1 tablespoon
- Sour cream1 unit(s)
- Salt to taste
- Black pepper to taste
- Cut the filet mignon 2 fingers wide, wrap a slice of bacon and secure with a toothpick.
- In a pan, put 2 spoons of butter and 1 spoon of oil, place the medallions already seasoned with salt and pepper and leave for 3 minutes on each side and reserve them.
- In the same pan, put 1 tablespoon of butter and 1 tablespoon of olive oil and with this mixture remove all the bottom of the pan that the medallions were made from. Add the wine and wait for the sauce to become thicker, then add the mushrooms.
- Fry the rice in oil and garlic until it becomes loose like farofa. Put water two fingers above the rice and cover until dry.
- After the rice is ready, pour the cream and mozzarella and leave it in the fire until the mozzarella melts and the rice is like a risotto, very wet.
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