tenderloin.<\/strong><\/p>\nSeason the meat<\/strong> all over with salt<\/strong> and pepper,<\/strong> then lightly coat meat<\/strong> with a film of oil and broil or saut\u00e9 to sear – about five minutes on each side. Using a pair of tongs, sear the ends also. This will not cook it, only brown it. Set aside to cool.<\/p>\nWhen cool, put a hole through the center of the meat<\/strong> (down the length of it), and fill with the foie gras.<\/strong> Spread on three sides and the ends with the duxelles<\/strong> and set aside once again while you roll out the pastry.<\/strong><\/p>\nRoll out the pastry<\/strong> into a rectangle large enough to enclose the meat<\/strong> with an overlap, about 1\/8″ thick. Set the meat<\/strong> upside down on the pastry, and fold the pastry<\/strong> up over the meat.<\/strong> Seal the flap with dorur<\/strong>e and trim the sides (ends) to just fit with a slight overlap , Seal these with dourer<\/strong> also. Invert the pastry-wrapped meat<\/strong> onto a baking sheet, decorate with pastry<\/strong> cutouts made from the scraps (affix with dorure),<\/strong> and chill for an hour.<\/p>\nMake some steam holes in the dough.<\/strong><\/p>\nBake at 425\u00b0F for 25 to 30 minutes, or until pastry<\/strong> is cooked a nice brown color.<\/p>\nAllow to rest for ten minutes before carving with a serrated knife.<\/p>\n