4 ea. (6 to 7 lb.) veal loin, short tenderloins (IMPS/NAMP 347)
2 tbsp. chopped fresh rosemary
Madeira Wine Sauce
2 tbsp. chopped fresh sage
1/4 cup olive oil
1 tbsp. kosher salt
2 tsp. fresh ground black pepper
2 tbsp. heavy cream
2 ea. egg yolk
2 tsp. water
4 oz. Foie gras pâté
4 ea. puff pastry sheets (10x15 inches)
For Veal: Combine rosemary, sage and olive oil. Rub onto veal tenderloins. Refrigerate 20 minutes to 2 hours. Roast tenderloins in 400°F oven 15 to 18 minutes or until internal temperature of tenderloins reaches 120°F. Season with salt and pepper; cool.
Butterfly tenderloins lengthwise and spread 3/4 cup mushroom duxelle down the center of each tenderloin. Close tenderloins.
Whisk together heavy cream, egg yolks and water to make egg wash.
Lay 1 puff pastry sheet on a work surface and brush with egg wash. Place 1 oz sliced foie gras pâté along the center of pastry sheet. Place veal tenderloin, stuffed side facing sideways on top of pâté. Wrap pastry around tenderloin, cutting off any excess pastry and form a tight seal. Place wrapped tenderloin, sealed side down, on a parchment lined sheet tray. Garnish with extra pieces of puff pastry and brush with egg wash. Repeat with remaining tenderloins.
Bake in 400°F oven 35-38 minutes or until internal temperature of tenderloin reaches 145°F to 150°F. Let stand 5 to 10 minutes before carving. Internal temperature will rise to 160ºF for medium doneness.
Recipe adapted from Chef John Chiakulas, Lettuce Entertain You Corporation, Chicago, Illinois