Roasted Fillet Of Beef Stuffed With Duck Rillette
Instructions:
- 5 Pound Beef tenderloin; trimmed, butterflied
- 2 Pound Duck rillette
- Salt; to taste
- Freshly−ground black pepper; to taste
- Butchers twine
- 2 Tablespoon Olive oil
- 1/4 Cup Creole Mustard
- 1 Cup Cracked black pepper
- 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.