Roasted Fillet Of Beef Stuffed With Duck Rillette
Ingredients
- 5 lb beef tenderloin, trimmed and butterflied
- 2 lb duck rillette (or duck confit, shredded)
- 2 tbsp olive oil
- 0.3 cup Creole or whole-grain mustard
- 1 cup cracked black pepper
Instructions
- 1
Preheat the oven to 425 degrees F.
- 2
Season the entire butterflied tenderloin with salt and pepper.
- 3
Spread the duck rillette over the inside of the tenderloin, leaving about 1/2-inch around the edges.
- 4
Gently roll the tenderloin up like a jelly roll. Using butcher's twine, tie several knots about 2 inches apart to secure the stuffing.
- 5
In a large saute pan, heat the olive oil. Sear the tenderloin for 2 minutes on each side. Remove from the pan and cool slightly.
- 6
Rub the entire tenderloin with the Creole mustard. Roll in the cracked black pepper to form a complete crust.
- 7
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.
- 8
Remove from the oven and rest for 5 minutes before slicing. With a carving knife, slice into fillets about 2 inches thick. Serve with the pan juices.