Fillet of Beef with Porcini Parmesan Stuffing and Red Wine Gravy
TM6 TM5

Fillet of Beef with Porcini Parmesan Stuffing and Red Wine Gravy

5.0 (13 ratings)

Ingredients

Porcini Parmesan Stuffing

  • 25 g dried porcini mushrooms
  • 250 g boiling water
  • 80 g Parmesan cheese, cut in pieces (2 cm)
  • 80 g bread, torn in pieces
  • 3 sprigs fresh parsley, leaves only
  • 2 sprigs fresh rosemary, leaves only
  • 100 g chestnut mushrooms, halved
  • 70 g shallots, halved
  • 20 g unsalted butter, diced
  • 2 garlic cloves
  • ½ tsp fine sea salt, plus extra to taste
  • 2 pinches ground black pepper, plus extra to taste

Fillet of Beef

  • 1100 - 1200 g beef fillet
  • 2 Tbsp olive oil, plus extra for drizzling
  • 1 Tbsp unsalted butter

Red Wine Gravy

  • 150 g red wine
  • 150 g redcurrant jelly
  • ½ beef stock cube (for 0.5 l), crumbled
    or ½ tsp beef stock paste, homemade
  • 1 Tbsp cornflour, mixed with 1 Tbsp water

Nutrition
per 1 portion
Calories
2118 kJ / 505 kcal
Protein
45 g
Carbohydrates
20 g
Fat
23 g
Saturated Fat
11 g
Sodium
653 mg

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