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Slow-Cooked Beef Fillet with Horseradish Mash, Wild Mushroom Tortellini and Red Wine Sauce

Exquisite slow-cooked beef paired with handmade mushroom tortellini, creamy horseradish mash, braised cabbage, and a rich red wine reduction sauce.

BeefMain CoursePastaSlow CookedGourmet
Estimated Nutrition
Calories
1208.1
kcal / serving
4832.4 kcal total
Carbs
66.4g
per serving
265.4 g total
Fat
74.7g
per serving
298.6 g total
Protein
60.7g
per serving
242.8 g total
Cook Time
120
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
5
piece
Egg Yolk
free-range
4
piece
Egg
free-range, whole
125
ml
Whipping Cream
200
ml
Double Cream
40
g
Butter
110
g
Butter
for sauce
GrainsCereals
550
g
Pasta Flour
00 grade, plus extra for dusting
Liquids
250
ml
Chicken Stock
200
ml
Red Wine
reduced from 500ml
500
g
Beef Stock
Meat
500
g
Beef Fillet
middle-cut, well hung
175
g
Chicken Breast
boneless, skinless, cubed
NutsSeeds
1
tsp
Salt
to taste
1
tsp
Flat leaf Parsley
chopped
1
piece
Bay Leaf
1
sprig
Thyme
OilsFats
1
tbsp
Corn Oil
Vegetables
110
g
Wild Mushrooms
washed and pre-cooked
500
g
Potato
peeled and cubed
2
tsp
Horseradish Root
grated fresh, to taste
0.5
piece
Savoy Cabbage
finely sliced
1
piece
Carrot
finely diced
1
piece
Shallot
finely sliced
250
g
Button Mushroom
1
bunch
Watercress
for garnish

Method

1
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