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Roasted Fillet Of Beef Stuffed With Duck Rillette
5
2
Pound Beef tenderloin; trimmed, butterflied
Pound Duck rillette
Salt; to taste
Freshly−ground black pepper; to taste
Butchers twine
2
1
1
1
Tablespoon Olive oil
/4 Cup Creole Mustard
Cup Cracked black pepper
/2 Fat; 0 Other Carbohydrates
Preheat the oven to 425 degrees. Season the entire tenderloin with salt and
pepper. Spread the duck rillette over the inside of the tenderloin, leaving
about 1/2−inch around the edges. Gently roll the tenderloin up, like a jelly
roll. Using butchers twine, make several knots, about 2 inches apart. This
will secure the stuffing and aid in overall cooking. In a large saute pan,
heat the olive oil. Sear the tenderloin for 2 minutes on each side. Remove
from the pan and set aide. After the fillet has cooled, rub the entire
tenderloin with the mustard. Roll the entire tenderloin in the cracked black
pepper, crusting the entire tenderloin. Line a baking sheet pan with
parchment paper. Lay the tenderloin on the pan and roast for about 30 to 35
minutes for medium−rare. Remove from the oven and rest for 5 minutes before
slicing. With a carving knife, slice the tenderloin into fillets, about 2
inches thick. This recipe yields 8 to 10 servings.
Roasted Fillet Of Beef Stuffed With Duck Rillette
518
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