Beef Fillet Stuffed with Mushrooms

STUFF THE BEEF:--
20 g dried porcini mushroom
50 g butter, in 4 pieces
2 shallots, fine chopped
2 cloves garlic, minced
1 tsp thyme, fine chopped
400 g Portobello mushrooms, fine chopped
½ cup breadcrumbs
SIDS SALT & PEPPER to taste
1.5 kg beef fillet, trimmed
MUSHROOM SAUCE:--
50 g butter
600 g Portobello mushrooms, thin sliced
2 shallots, thin sliced
2 cloves garlic, fine chopped
1 cup beef stock
1 cup red wine
SIDS SALT & PEPPER to taste
COOK THE BEEF:--
1 tsp SIDS CRAZY SALT

Soak the porcini in 1 cup of boiling water for 20 minutes. Strain, reserving the liquid, chop finely then set aside ½ water and mushroom for the sauce.
Heat a large wide frypan on low, add 2 pieces of butter, shallots & garlic. Fry gently until soft, without colouring. Add porcini and thyme, cook for 5 minutes then add soaking liquid and simmer to reduce by ½. Remove from pan and set aside.
In 2 batches, cook mushrooms in the remaining butter until dark with no liquid. Combine with the shallot mix, stir in breadcrumbs and season with SIDS SALT & PEPPER to taste. Set aside to cool.
STUFF THE BEEF: Split open the beef, place the filling along the centre, roll the beef back over then tie the meat firmly with kitchen string, wrap in plastic wrap and refrigerate for 2 hours minimum or overnight.
MUSHROOM SAUCE: Heat a large, wide frypan and add the butter then cook the mushrooms in 2 batches until dark with no liquid. Set aside.
Melt remaining butter and add shallots & garlic then fry gently until soft with no colour. Add the reserved porcini and cook for 5 minutes then add the soaking liquid and reduce by ½. Return mushrooms back to the pan then add beef stock and red wine. Simmer to reduce liquid by ½ then taste and adjust seasoning.
COOK THE BEEF: Preheat oven to 200°C. Rub a little rice bran oil over the beef then sprinkle lightly with SIDS CRAZY SALT. Heat a large pan and sear the beef on all sides. Transfer to a baking tray and roast for 25-30 minutes. Remove from oven, cover loosely with baking paper and a clean tea-towel and place in a warm spot to rest for 15 minutes.
Carve into slices and arrange on a platter and season with SIDS SALT & PEPPER. In a large ramekin, serve the warm sauce with the beef.