Pork medallion with Basmati rice.
The sauce was absolutely spot on, we made it many times but yesterday the taste was perfect.
Nothing really difficult in fact. Fry the meat chumps about 2 min on each side in butter (the real thing !), remove the meat (keep it warm in an oven at 150C), deglace the bottom of the pot with white wine, add some chicken stock, reduce, add the cooking cream, reduce, add the mushroom (previously fried till nicely brown), add salt / pepper as needed, keep simmering till the right consistency.
The Basmati rice :Fry in olive oil for 5 min on low fire with a chicken cube, paprika, coriander, garlic powder, ginger powder, curcuma, cloves.
Then add water, just covering the rice, cover the pan and simmer for 10 min.