Soak the sliced shallots in buttermilk for at least 30 minutes.

In a separate bowl, mix the flour with a pinch of salt.

Heat vegetable oil in a deep frying pan over medium heat.

Remove shallots from buttermilk, allowing excess to drip off, and dredge in flour.

Fry shallots in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels and set aside.

In a saucepan, heat the chicken broth and keep it warm over low heat.

In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-5 minutes.

Stir in Arborio rice and cook for another 2 minutes, stirring constantly.

Pour in the white wine and cook until absorbed.

Add saffron threads and gradually add warm chicken broth, one ladle at a time, stirring continuously. Wait until the liquid is absorbed before adding more.

Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Stir in lemon zest and Parmesan cheese, seasoning with salt and pepper to taste.

Season the filet mignon with salt and pepper.

In a large skillet, heat olive oil over medium-high heat. Sear the filet mignon for 4-5 minutes on each side for medium-rare, or until desired doneness.

Remove the steaks from the skillet and let them rest for 5 minutes.

In the same skillet used for the beef, add the sour cherries, chopped Medjool dates, and beef stock. Bring to a simmer and cook until reduced by half, about 10 minutes.

Stir in balsamic vinegar and season with salt and pepper to taste.

Plate the dish by placing a generous scoop of creamy saffron and lemon risotto on each plate. Top with a filet mignon and drizzle with the sour cherry and Medjool date reduction. Garnish with crispy fried shallots.