Tenderloin Fillet Steak with Saffron Risotto
and Mushrooms
Steak and saffron in one recipe!? What's not to like?
Cals 953 · Prot 76 · Carbs 97 · Fat 36
Gourmet
35 min
Steak and saffron in one recipe!? What's not to like?
Cals 953 · Prot 76 · Carbs 97 · Fat 36
Gourmet
Ingredients
Steak
Grass-fed fillet steak
500 Grams
Chestnut mushrooms
250 Grams
Olive oil
1 Tbsp
Salt
1 Tsp
Fresh thyme
10 Grams
Risotto
Water
700 ML
Vegetable stock cube
15*
1 Piece
Shallots
1 Piece
Garlic cloves
1 Piece
Olive oil
1 Tbsp
Butter
4*
20 Grams
Arborio rice
160 Grams
Parmesan
4*
60 Grams
Saffron Splash
20 ML
Lemon
1 Piece
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Allergens
*15 Celery, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3981 / 953 |
| Fats (g) | 35.5 |
| of which saturated (g) | 17.4 |
| Carbohydrates (g) | 97 |
| of which sugars (g) | 6.3 |
| Fibers (g) | 6.7 |
| Proteins (g) | 76.2 |
| Salt (g) | 1.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast mushrooms
- Preheat the oven to 200°C/180°C fan.
- Remove the steaks from the fridge.
- Tear or chop the mushrooms into small pieces.
- Add the mushrooms to one side of a baking tray with a drizzle of oil, the thyme and a generous pinch of salt.
- Roast for 20 min.
- Once done, discard the thyme.
2 Prep
- Meanwhile, boil the measured water.
- Add the 1 stock cube and boiled water to a jug and set aside.
- Peel and finely dice the shallots.
- Peel and mince the garlic.
3 Start risotto
- Heat a non-stick pan over a medium-low heat with a drizzle of olive oil and the butter.
- Fry the shallots for 5-6 min or until softened.
- Add the garlic and Arborio rice and cook for 1 min further, stirring to coat the grains in the oil.
Tip! The amount of stock you will require, depends on the size of your pan and the heat over which you simmer the risotto. Make sure to adjust the amount accordingly.
4 Simmer
- Add 1/3 of the stock and stir continuously until it has absorbed.
- Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente' – this is your risotto.
5 Fry steak
- Meanwhile, pat the steaks dry with kitchen paper, rub them with oil and season with salt.
- Heat a large pan over a high heat.
- Fry the steaks for 3 min on each side.
- Place on the empty side of the baking tray and finish them in the oven for 8-10 min or until cooked to your liking.
- Transfer the steaks to a plate to rest for 10 min, then season generously with salt and pepper.
6 Finish
- Meanwhile, grate the Parmesan.
- Once the stock is absorbed, add the splash of saffron, Parmesan and a squeeze of lemon juice to the risotto.
- Add a splash of water to loosen.
- Season with salt and pepper.
- Once rested, serve the Steak on top of the Saffron Risotto and the Mushrooms to the side.
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