Mediterranean Crusted Filet with Olive Tapenade and Saffron Risotto

Mediterranean Crusted Filet with Olive Tapenade and Saffron Risotto ingredients

• 4 6 oz portions filet mignon
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 cup kalamata olives
• 0.25 cup green olives
• 1 tbsp capers
• 1 garlic clove
• 2 tbsp fresh parsley
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 5 cups chicken or vegetable broth
• 0.25 tsp saffron threads
• 2 tbsp butter
• 1 shallot
• 1.5 cups Arborio rice
• 0.5 cup dry white wine
• 0.5 cup Parmesan cheese
• 0.5 tsp salt
• 0.25 tsp black pepper

How to make Mediterranean Crusted Filet with Olive Tapenade and Saffron Risotto

1. **Prepare the Saffron Risotto**: Gently warm 5 cups of chicken or vegetable broth in a saucepan and keep it at a bare simmer. Steep 1/4 teaspoon saffron threads in about 1/4 cup of the warm broth.
2. In a separate large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the finely minced shallot and cook for 3-4 minutes until softened and translucent, being careful not to brown it.
3. Add 1.5 cups Arborio rice to the pot and stir constantly for 1-2 minutes until the edges of the grains become translucent. Pour in 1/2 cup dry white wine and stir until it is completely absorbed.
4. Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring continuously until each addition is almost completely absorbed before adding the next. Stir in the saffron-infused broth with one of the early additions.
5. Continue this process for 20-25 minutes, or until the rice is creamy and al dente (tender with a slight bite in the center). Stir in 1/2 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Remove from heat, cover, and let rest for 2-3 minutes.
6. **Prepare the Olive Tapenade Crust**: While the risotto cooks, combine 1/2 cup pitted Kalamata olives, 1/4 cup pitted green olives, 1 tablespoon drained capers, 1 garlic clove, 2 tablespoons chopped fresh parsley, and 1 tablespoon lemon juice in a food processor.
7. Pulse until finely chopped but not a paste. With the motor running, slowly drizzle in 2 tablespoons olive oil until well combined and a spreadable consistency is achieved. Taste and adjust seasoning if needed.
8. **Cook the Filet Mignon**: Pat the filet mignon portions very dry with paper towels. Season all sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
9. Heat a large, oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil. Sear the filets for 3-4 minutes per side, creating a beautiful crust.
10. Remove the skillet from heat. Carefully spread a generous layer of the olive tapenade over the top of each seared filet, pressing gently to adhere and form a crust.
11. Transfer the skillet to a preheated 400°F (200°C) oven and bake for 6-10 minutes, or until the internal temperature reaches your desired doneness (130-135°F for medium-rare). The tapenade should be warmed through and fragrant.
12. Remove the filets from the oven and let them rest on a cutting board for 5-7 minutes before serving.
13. Serve the Mediterranean crusted filet mignon alongside a generous portion of the saffron risotto.

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