Fillet of Beef with Porcini Parmesan Stuffing and Red Wine Gravy

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
• 2 sprigs fresh rosemary leaves
• 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
  of ½ tsp beef stock paste, homemade
• 1 Tbsp cornflour mixed with 1 Tbsp water