Filet mignon medallions in red wine sauce with truffled Parmesan risotto

#### Ingredients:
** For medallions: **
- 4 Filet Mignon Medallions (about 200g each)
-Salt and black pepper to taste
- 2 tablespoons of olive oil
- 2 cloves of crumpled garlic
- Fresh thyme branches

** For red wine sauce: **
- 1 cup of good quality red wine
- 1/2 finely chopped onion
- 2 tablespoons of butter
- 1 tablespoon of wheat flour
- 1 cup of meat broth
-Salt and black pepper to taste

** For the truffled Parmesan risotto: **
- 1 cup of tree rice
- 1/2 finely chopped onion
- 2 tablespoons of olive oil
- 1/2 cup dry white wine
- 3-4 cups of vegetable broth, kept heated
- 1 cup of grated Parmesan cheese
- 1 tablespoon of butter
- 2 teaspoons of truffle oil (or to taste)
- Salt to taste

#### Preparation Mode:

** Medallions: **
1. Season the Filet Mignon medallions with salt and black pepper.
2. Heat a frying pan with olive oil over medium-high heat and add the medallions.
3. Add garlic and thyme to the pan to flavor the meat.
4. Sear the medallions on both sides until they are very golden, but keeping the interior to the point (about 3-4 minutes on each side).
5. Remove the medallions and let them rest.

** Red wine sauce: **
1. In the same skillet, reduce the heat and add the onion, cooking until translucent.
2. Add the butter and flour, stirring to form a roux.
3. Pour the red wine, letting it reduce in half.
4. Add the meat broth and let the sauce reduce until thickened and be velvety.
5. Adjust salt and pepper.Keep hot to serve.

** Mature of Parmesan: **
1. In a medium pan, heat the olive oil and sauté the onion until translucent.
2. Add the tree rice, stirring until the beans are well coated and slightly toasted.
3. Pour the white wine and cook until the liquid is absorbed.
4. Continue by adding the vegetable stock, one shell at a time, allowing the liquid to be absorbed before adding more until the rice is al dente.
5. Turn off the heat, add Parmesan, butter and truffle oil, mixing until the risotto is creamy and homogeneous.
6. Adjust the salt if necessary.

#### To serve:
1. Distribute the truffled Parmesan risotto on heated dishes.
2. Position a medallion on each plate and drizzle with the red wine sauce.
3. Decorate with a sprig of fresh thyme or some chips of truffle if desired.

This dish combines the richness and sophistication of flavors, ideal for special occasions where you want to impress your guests with your culinary skill!