Foie gras, roasted pheasant, roasted lamb loin stuffed with wild mushroom duxelles and butternut squash puree, pan-roasted quail
Roasted Lamb Loin Stuffed with Wild Mushroom Duxelles and Butternut Squash Puree
To make Duxelles:
Heat butter over medium heat in a saute pan. Add shallots and mushrooms and cook for 5 minutes. Add the white wine, thyme, and lemon zest. Continue cooking until the wine has completely reduced. Remove from heat and season with salt and pepper. Let cool completely.
To make Lamb:
Preheat the oven to 400°.
With a sharp knife, cut a pocket about 2 inches deep down the length of the tenderloin. Salt and pepper the lamb inside and out, then stuff the mushroom duxelle into the lamb. Tie the tenderloin, in 3 or 4 places with the twine.
In a large oven-proof saute pan, heat olive oil. Sear the tenderloin until the outside is well-browned. Transfer to the oven and roast for approximately 10 minutes, until the internal temperature reaches 150°. Let the lamb rest well before removing the twine and slicing.
Preheat oven to 350°. Toss butternut squash with olive oil, salt, and pepper. Roast on a foil-lined sheet pan for approximately 30 minutes, until tender but not too brown. Once cooked, transfer to a food processor and add butter and nutmeg. Puree until smooth. Add more salt and pepper if needed.
To serve, arrange two slices of the stuffed tenderloin atop the squash puree.