Fillet Steak with Saffron Risotto

and Mushrooms
Gourmet
Chef's choice
Family-Friendly
Steak and saffron in one recipe!? What's not to like?
Cooking time: 35 min
Cals 1209 · Prot 75 · Carbs 74 · Fat 60
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Ingredients
Number of People:

Steak

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
1 Piece
Shallots
1 Piece
Garlic cloves
1 Piece
Olive oil
1 Tbsp
Salted butter
20 Grams
Arborio rice
160 Grams
Parmesan
60 Grams
Splash of saffron
20 ML
Lemon
1 Piece
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Instructions

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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
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2 Prep
Meanwhile, boil the measured water. Add stock cube and boiled water to a jug and set aside. Peel and finely dice the shallots. Peel and mince the garlic
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3 Start risotto
Heat a non-stick pan over a medium-low heat with a drizzle of olive oil and the butter. Once hot, add the shallots and cook for 5-6 min or until softened. Once softened, add the garlic and Arborio rice and cook for 1 min further, stirring to coat the grains in the oil
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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.
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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. Once very hot, add the steaks and fry 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.
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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 serve the mushrooms to the side. 
Tips for fussy eaters
Saffron is not for everyone. If you dislike it, leave it out!
Pro 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.

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