Beef on saffron risotto

Step 1

Preheat the oven to 200°C (180°C hot air) – first remove the baking tray. Take the meat out of the fridge and let it come to room temperature. Bring 800ml of water to the boil in a kettle. Pound the saffron in a mortar or chop finely with a knife. Mix the saffron with the stock powder and the boiling water.

Step 2

Peel and finely chop the onion. Peel and cut the garlic into thin slices. Heat a medium-sized frying pan with 1 tbsp butter over medium heat and fry the onion and garlic for 2-3 minutes until translucent.

Step 3

Add the rice and roast for 1-2 minutes. Then add the saffron stock little by little, stirring constantly so that the rice does not stick. Repeat this process for 18-20 minutes until the saffron stock is used up and the rice is al dente. Add some more water if necessary.

Step 4

Cut the broccoli into florets and the stem into cubes. Divide over a baking tray with baking paper and toss with 1 tbsp vegetable oil, a good pinch of salt and a pinch of pepper. Roast in the oven for 10-12 minutes.

Step 5

Pat the meat dry and rub it with salt and pepper. Heat a medium skillet with 1 tbsp vegetable oil over high heat. Sear the meat on the fat side for 2-4 minutes, turn and cook for a further 2-4 minutes, depending on the thickness. Lower the heat, put a lid on the pan and let the meat cook for another 1 minute (for medium) to 3 minutes (for well-done). Let rest covered on a plate.

Step 6

Finely grate the cheese and stir with 1 tbsp butter and 1 tbsp (white wine) vinegar through the risotto. Taste if you want to add salt and pepper and divide over the plates. Cut the meat into slices and serve with the broccoli on the risotto.