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Serves 6-8
Total preparation time: 1 hour
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INGREDIENTS
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1 (3.5 lbs.) Tenderloin Roast*
Oil
Salt
Freshly ground black pepper
3/4 pound butter
1 pound flour
1/2 ounce salt
1 ounce sugar
2 egg yolks
3/4 cup water
Pate de foie gras
Truffles, diced
1 egg yolk
1/4 cup milk
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*Try our Tenderloin Roast in USDA Prime, Natural Prime, or American Wagyu |
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DIRECTIONS
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1. Preheat oven to 450°F. Dry the roast on paper towels
and rub all sides lightly with oil. Season with salt
and pepper. Place in open baking pan and bake for 40
minutes.
2. Meanwhile, cut the butter into the flour along
with the salt and sugar. Mix the egg yolks with water
and add gradually to dry mixture. Gather dough together
and roll it out to a size that will encompass the
roast.
3. When the beef is ready, remove from pan and cover
with foie gras and a few diced truffles. Place beef
on top of dough and roll the dough around it so that
the roast is completely surrounded.
4. Combine 1 egg yolk with milk and brush on top
of the dough. As a decorative touch, the dough may
be scored lightly in a criss-cross pattern before
brushing with the egg and milk mixture. Place in oven
for 20 minutes or until the dough has become a golden
brown.
5. Let the meat rest for a few minutes before carving,
then transfer to a warmed serving platter.
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© Lobel's of New York
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