| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Emlive06 |
8 |
servings |
INGREDIENTS
| 5 |
lb |
Beef tenderloin; trimmed, butterflied |
| 2 |
lb |
Duck rillette |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Butchers twine |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Creole Mustard |
| 1 |
c |
Cracked black pepper |
INSTRUCTIONS
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.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A01 broadcast 01-21-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-21-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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