Fillet steak with creamy risotto

Fillet steak cooked medium with creamy risotto and mixed vegetables

Ingredients (fillet steak) for 6 people

• 6 x 200g organic beef fillet
• A little oil, 3 tsp butter
• Balsamic glaze

Preparation of fillet steak:

Heat the oil in a frying pan, place the fillet steaks in the hot pan and sear for approx. 1 minute, then turn. Add 1 teaspoon of butter and sear the steak well on the other side for another minute. Preheat
the oven to 160°C (fan). Place the meat in the oven for 4 minutes, then turn and leave in the oven for another 3 minutes. Serve
with small vegetables: cauliflower, broccoli, carrot sticks, diced celery

Ingredients (risotto) for 6 people

• 1 litre warm vegetable stock
• 1 small onion, finely diced
• A little olive oil
• 200 g risotto rice
• 2 tbsp finely grated Parmesan
• 2 tbsp white wine
• Salt, pepper

Preparation of the risotto:

Gently fry the olive oil and onions for a short while, then add the risotto rice and fry everything together gently for 5 minutes. Gradually add the vegetable stock a little at a time and leave to simmer slowly for approx. 25 to 30 minutes. Add the white wine and Parmesan to finish.