Roasted Fillet Of Beef Stuffed With Duck Rillette

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Servings: 8 Difficulty: Advanced
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Elegant beef tenderloin wrapped around rich, savory duck rillette with a peppery crust
Roasted Fillet of Beef Stuffed With Duck Rillette recipe image
Roasted Fillet of Beef Stuffed With Duck Rillette recipe image
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Roasted Fillet Of Beef Stuffed With Duck Rillette

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 845.6

Description

This luxurious dish features a butterflied beef tenderloin stuffed with rich duck rillette, creating a harmonious blend of textures and flavors. The beef is seared to lock in juices, then coated in Creole mustard and cracked black pepper before roasting. The result is a tender, juicy center with a robust, spicy crust. Perfect for special occasions or holiday dinners, this recipe elevates a classic roast with sophisticated ingredients. Serve sliced to reveal the beautiful spiral of meat and filling.

Ingredients

Directions

  1. Preheat the oven to 425 degrees F (218ðC).
  2. Season the entire interior surface of the butterflied tenderloin with salt and black pepper.
  3. Spread the duck rillette evenly over the inside of the tenderloin, leaving about a 1/2-inch border around the edges.
  4. Gently roll the tenderloin up tightly, like a jelly roll.
  5. Using butchers twine, tie the roll at 2-inch intervals to secure the stuffing and maintain shape.
  6. In a large sauté pan, heat the olive oil over medium-high heat.
  7. Sear the tenderloin for 2 minutes on each side until browned.
  8. Remove from the pan and set aside to cool slightly.
  9. Once cool enough to handle, rub the entire exterior of the tenderloin with the Creole mustard.
  10. Roll the mustard-coated tenderloin in the cracked black pepper, ensuring an even crust forms on all sides.
  11. Line a baking sheet with parchment paper and place the tenderloin on it.
  12. Roast for 30 to 35 minutes, or until internal temperature reaches 130-135ðF for medium rare.
  13. Remove from the oven and let rest for 5 minutes before slicing.
  14. Slice the tenderloin into 2-inch thick fillets using a carving knife.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 845.6kcal
% Daily Value *
Total Fat 17.6g28%
Saturated Fat 5.7g29%
Cholesterol 419.9mg140%
Sodium 323.5mg14%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 147.5g295%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the beef tenderloin is butterflied thinly enough to roll without breaking. If buying whole, ask your butcher to butterfly it for you.

Duck rillette is a rich, spreadable mixture of shredded duck meat and fat. If unavailable, a high-quality pâté or liver mousse can be substituted, though the texture will differ.

Allow the roast to rest for at least 5-10 minutes after roasting to allow juices to redistribute. This ensures moist, tender slices.

Cracked black pepper provides a significant crunch and flavor burst. For a milder version, use coarsely ground black pepper instead of cracked.

This dish yields 8-10 servings, making it ideal for dinner parties. Serve with roasted vegetables or a red wine reduction sauce.

Keywords: beef tenderloin, duck rillette, stuffed beef, roasted fillet, cracked pepper crust, creole mustard, holiday dinner, special occasion, butchered twine, medium rare beef, gastronomy, entrecote, rich flavors, protein, main course
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