Roasted Fillet Of Beef Stuffed With Duck Rillette
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Roasted Fillet Of Beef Stuffed With Duck Rillette
  Beef    Duck  
Last updated 6/12/2012 12:58:23 AM. Recipe ID 21137. Report a problem with this recipe.
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      Title: Roasted fillet of beef stuffed with duck rillette
 Categories: E.
      Yield: 4 Servings
 
      5 lb Beef tenderloin, trimmed and
           Butterflied
      2 lb Duck rillette
           Salt and black pepper
           Butchers twine
      2 tb Olive oil
    1/4 c  Creole Mustard
      1 c  Cracked black pepper
 
  Preheat the oven to 425 degrees F. 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. Yield: 8 to 10 servings
 




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Recipe ID 21137 (Apr 03, 2005)

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