Filet Mignon Medallion in Red Wine Sauce with Truffled Mushroom Risotto

** Description **: This gourmet gourmet fillet mignon medallion dish with red wine sauce with a rusty monitoring of truffled mushrooms is the perfect choice to impress on special occasions.Each component is prepared carefully to the details, promising a refined and delicious cuisine.

#### Ingredients for the Filet Mignon Medallion:
- 4 fillet medallions (approximately 200 g each)
-Salt and black pepper to taste
- 2 tablespoons of butter
- 2 tablespoons of olive oil

#### Ingredients for red wine sauce:
- 1 cup of good quality red wine
- 1 small, finely chopped onion
- 2 cloves of garlic, wrinkled
- 1 branch of fresh thyme
- 1 bay leaf
- 1 tablespoon of butter
-Salt and black pepper to taste

#### Ingredients for the risotto of truffled mushrooms:
- 1 cup of tree rice
- 300 g of mixed mushrooms (eg champignon, shiitake, porcini)
- 1 tablespoon of chopped black truffles
- 1 liter of vegetable broth, hot
- 1 small, finely chopped onion
- 2 cloves of garlic, wrinkled
- 1/2 cup dry white wine
- 100 g of grated Parmesan cheese
- 3 tablespoons of butter
-Salt and black pepper to taste
- Truffle oil to finish

#### Preparation Mode:

1. ** Medallions: **
- Season the medallions with salt and pepper.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the medallions and select each side for about 3-4 minutes for a time cooking.Remove and set aside.

2. ** Red wine sauce: **
- In the same skillet, add onion and garlic, sautéing until golden.
- Add the red wine, thyme and bay leaf.Let it reduce in half over low heat.
- Remove from heat, strain the sauce and return to the frying pan.Incorporate the butter, stirring until the sauce is homogeneous.Season with salt and pepper and set aside.

3. ** Mushroom Risotto: **
- In a pan, heat some olive oil and a tablespoon of butter.
- Add onion and garlic, sautéing until transparent.
- Add the rice and fry slightly until it is slightly translucent.
- Pour the white wine and let it evaporate, stirring constantly.
- Gradually, add the vegetable stock, shell by shell, allowing the liquid to be absorbed before adding more.
- At the same time, sauté the mushrooms in a skillet with a tablespoon of butter until golden.
- When the rice is almost ready, add the mushrooms and truffles to the risotto.
- Finish by adding the remaining butter and Parmesan cheese.Adjust salt and pepper.Drizzle with a drizzle of truffle oil.

4. ** Dish assembly: **
- Put a generous portion