![Fillet of Beef with Porcini Parmesan Stuffing and Red Wine Gravy Fillet of Beef with Porcini Parmesan Stuffing and Red Wine Gravy](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/53C86E5C-84CC-4974-BAC8-6031DEF713F5/Derivates/f9b7d7ff-d3ea-47e3-abb8-f85d4b60fb6a.jpg)
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Fillet of Beef with Porcini Parmesan Stuffing and Red Wine Gravy
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
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
ou ½ tsp beef stock paste, homemade - 1 Tbsp cornflour, mixed with 1 Tbsp water
- Nutrição
- por 1 portion
- Energia
- 2118 kJ / 505 kcal
- Proteína
- 45 g
- Hidratos de carbono
- 20 g
- Gordura
- 23 g
- Gordura saturada
- 11 g
- Sódio
- 653 mg
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