Ingredients
- 5 pound beef tenderloin, trimmed and butterflied
- 2 pounds duck rillette
- Salt and black pepper
- Butchers twine
- 2 tablespoons olive oil
- 1/4 cup Creole Mustard
- 1 cup cracked black pepper
Description
Roasted Fillet Of Beef Stuffed With Duck Rillette
Emerils
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