Filet Mignon with Madeira Sauce ("Tender Filet Mignon with Mushroom and Wine Reduction")

Remove excess fat from the meat

Lay slices of pork belly over the meat

Tie with twine to fix the pork and give the meat a nice shape

Turn the meat several times to brown evenly

When it's browned, reduce heat

Baste with butter and Madeira sauce from the roasting pan

Serve on a platter, remove twine, cut into slices, and garnish with mushrooms and carrot rings

To make the sauce, melt 4 tablespoons of butter in a saucepan over low heat

Add the carrot and onion and cook until slightly caramelized

Add flour and stir well

Continue cooking and stirring constantly until the sauce browns well

Let cool and dilute with wine

Add beef broth, reserving half a cup

Add tomato paste, some sauce, and thyme

Heat again to a simmer, stirring constantly, to prevent lumps forming

Cook for 45 minutes and remove any excess fat that forms on the surface

Strain the sauce through a fine-mesh sieve into another saucepan, pressing on solids to release all liquid

Heat again and cook for an additional 30 minutes

If needed, add more 1-2 tablespoons of reserved broth

If using fresh mushrooms, wash and dry them well

Reserve some whole mushrooms for garnish and cut the rest into quarters

Melt remaining butter in a large skillet over medium heat

Add mushrooms and cook until slightly caramelized, stirring frequently

Remove mushrooms from heat

Cook sauce and add it to mushrooms

Heat again to a simmer and cook for 5 minutes

Remove from heat, taste, and keep warm

A little before serving, add Madeira wine and beef broth

Warm without boiling

Dish out 2 1/2 cups of sauce and serve with porcini mushrooms.