Filet Mignon Medallions in Red Wine Sauce with Brie Cheese Risotto and Grilled Asparagus

** Ingredients: **
- ** For the fillet medallions: **
- 4 fillet medallions (approximately 200 g each)
-Salt and black pepper to taste
- 2 tablespoons of vegetable oil

- ** For red wine sauce: **
- 1 cup of good quality red wine
- 1 tablespoon of butter
- 1 tablespoon of wheat flour
- 1 cup of meat broth
-Salt and black pepper to taste

- ** For the Brie cheese risotto: **
- 1 cup of arbory ​​rice
- 3 cups of chicken or vegetable broth
- 1/2 Finely Chopped Onion
- 1/2 cup dry white wine
- 200 g of cubed brie cheese
- 2 tablespoons of butter
- 2 tablespoons of olive oil
-Salt and black pepper to taste

- ** for grilled asparagus: **
- 1 beam of fresh asparagus
- 2 tablespoons of olive oil
-Salt and black pepper to taste

** Preparation: **

1. ** Filet Mignon Medallions: **
-Season the medallions with salt and black pepper.
-Heat the oil in a skillet over medium-high heat and grill the medallions for 3-4 minutes on each side or until they reach the desired point.
- Book the medallions on a plate covered with aluminum foil to maintain the temperature.

2. ** Red wine sauce: **
- In the same skillet used for medallions, add butter and flour to create a roux.
- Add the red wine and let it reduce in half.
- Add the broth and cook until it reaches a full -bodied consistency.
- Adjust salt and pepper.Keep the sauce warm.

3. ** BRIE Cheese Risotto: **
- In a pan, heat the olive oil and 1 tablespoon butter, sauté the onion until transparent.
- Add the rice and fry for one minute.
- Pour the white wine and let it absorb.
- Add the chicken stock slowly, stirring constantly, until the rice is al dente.
- Incorporate the brie cheese and the remaining butter.Adjust salt and pepper.Keep the risotto creamy and warm.

4. ** Grilled asparagus: **
- Clean the asparagus by removing the hardest parts of the stems.
-grill them into a grill or skillet with olive oil, salt and pepper for 3-4 minutes or until al dente.

** Dish assembly: **
- Serve each medallion with a generous portion of risotto and asparagus grilled beside it.
- Drizzle the medallions with the red wine sauce.

This dish is a rich and sophisticated combination of flavors that will surely make your guests impressed with your culinary skills.It is ideal for a special occasion or an elegant dinner at home.