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 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
  of ½ tsp beef stock paste, homemade
• 1 Tbsp cornflour, mixed with 1 Tbsp water