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Fillet of Beef with Porcini Parmesan Stuffing and Red Wine Gravy
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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
beef stock cube (for 0.5 l), crumbled
or ½ tsp beef stock paste, homemade
- 1 Tbsp cornflour, mixed with 1 Tbsp water
- per 1 portion
- 2118 kJ / 505 kcal
- 45 g
- 20 g
- 23 g
- Saturated fat
- 11 g
- 653 mg