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Pan-seared Tenderloin with Saffron Risotto, Asparagus & Goat Cheese

Savor the elegance of Pan-seared Tenderloin with creamy Saffron Risotto, Asparagus, and Goat Cheese.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Olive oil | Salt | Black pepper | Cooking pot | Chopping board | Knife | Wooden spoon | Mixing bowl

Cooking Instructions


Step 5 : Make the Salad

Assemble the salad by mixing halved cherry tomatoes and lettuce in a bowl, dressed with balsamic vinegar and topped with shaved Parmesan.

850 ml Home-made Saffron Vegetable Stock
160 g White Onion
100 g Asparagus
7 g Fresh Parsley
180 g Arborio Rice
320 g Beef Tenderloin
5 g Garlic
5 g Rosemary Fresh
30 g Butter
40 g Parmesan Cheese
80 g Red Cherry Tomato
100 g Mix Lollo Salad
50 g Balsamic Dressing
5 g Shaved Parmesan Cheese
15 g Goat Cheese


Dairy, Wheat

Step 1 : Prep the Ingredients

Peel and finely chopping the white onion. Cut the asparagus into small, diagonal pieces and finely chop the thyme and parsley leaves. Set aside. In a saucepan, combine vegetable stock with saffron over medium heat until simmers.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Sear the Steak

Heat a pan over medium-high with a drizzle of olive oil. Season the beef with salt and pepper, and sear alongside garlic and rosemary for 4 minutes per side. Add the remaining butter in the last minute of cooking. Rest the beef briefly, then slice.

Step 2 : Sauté the Risotto

In a pot, heat oil over medium heat. Sauté half of the onion until softened, about 2 mins. Add the Arborio rice and stir for 30 secs. to coat with oil. Gradually add 1/3 of the saffron stock, stirring constantly. Continue adding stock gradually as the rice absorbs it, cooking for about 20-22 minutes until creamy. Mix in 2/3 of the asparagus and parsley. Remove from heat, stir in the grated Parmesan, 2/3 of the butter, and salt and pepper to taste.

Step 4 : Pan-fry the Asparagus

In the same pan, quickly sauté the remaining asparagus for 2-3 minutes until vibrant yet firm. Season lightly with salt and pepper.

Step 6 : Serve and Enjoy!

Plate the risotto and top with sliced beef tenderloin. Garnish with the asparagus, parsley, and goat cheese with the fresh salad on the side.


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