Fillet Steak with Saffron Risotto

and Mushrooms

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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.

Steak and saffron in one recipe!? What's not to like?

Cooking Time: 35 min

Cals 1209 · Prot 75 · Carbs 74 · Fat 60

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

Steak and saffron in one recipe!? What's not to like?

Cooking Time: 35 min

Cals 1209 · Prot 75 · Carbs 74 · Fat 60

Instructions

photo

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

photo

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

photo

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

photo

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.

photo

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.

photo

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.

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
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