Saffron Herb Risotto with White Beans and Filet Mignon

5 from 3 votes
Prep Time 12 minutes
Cook Time 45 minutes
Total Time 57 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 195 kcal


  • 90 g White beans
  • 1 tablespoon Shallot cubes
  • 1 Pc. Garlic clove finely diced
  • Butter
  • 140 g Risotto rice
  • 40 ml White wine
  • 500 ml Chicken broth hot
  • 2 Pc. Spring onions fresh, cut, into rings
  • 100 g Cherry tomatoes
  • 60 g Freshly grated Parmesan
  • 15 Pc. Saffron in threads
  • 30 g Seasonal herbs, finely chopped
  • 6 Pc. Filet Mignon a 50 gr
  • Salt
  • Black pepper from the mill
  • Extra virgin olive oil


  • Soak the beans in cold water overnight. Cook the next day in fresh water for about 70 minutes. Drain and let cool.
  • Sauté shallots and garlic in two tablespoons of butter until translucent. Add the rice and let it turn to glass. Deglaze with wine and reduce while stirring. Gradually pour in the broth. Don't forget to stir. Stir in the spring onions, beans and saffron. Let it swell over a mild heat.
  • Season the fillets and fry them in olive oil on both sides as desired. Add the washed and halved cherry tomatoes.
  • Risotto with Parmesan, three tablespoons. Refine butter, herbs and tomatoes. Season to taste with salt and pepper.
  • Arrange the risotto and top the fillets.


Serving: 100gCalories: 195kcalCarbohydrates: 28.1gProtein: 8.5gFat: 4.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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