The Devil’s Milk Churn Recipe

Preparation Steps

1. 1

   Curing the Beef

   Prepare the beef tenderloin by mixing rosemary, sage, sea salt, and black pepper. Rub the mixture all over the beef and let it cure in the refrigerator for at least 24 hours.

2. 2

   Smoking the Beef

   After curing, remove the beef from the refrigerator and let it come to room temperature. Preheat a smoker to 225°F (107°C) and smoke the beef tenderloin for about 2 hours or until it reaches your desired doneness.

3. 3

   Preparing the Morel Mushrooms and Carrots

   While the beef is smoking, clean the morel mushrooms and chop them coarsely. Peel and cut Nantes carrots into thin strips. Sauté both in a skillet with olive oil and chopped green garlic for about 10 minutes until tender.

4. 4

   Assembling the Dish

   Once the beef is smoked, let it rest for 10 minutes. Slice it thinly. On a sheet of feuilles de brick, layer some sautéed morel mushrooms and carrots, then top with sliced beef.

5. 5

   Final Touches

   Fold the feuilles de brick over the ingredients to create a parcel. Brush with olive oil and bake in a preheated oven at 375°F (190°C) for about 15 minutes or until golden and crispy.