I was disappointed with the end result flavour of this recipe. I should have taken the advice given by some and omitted the pate/butter mixture and replaced it with something that had more zing. I even lit my tenderloin with cognac after I seared it.....it just seemed to be missing something in the flavour department. I much prefer Chateaubriand!!

Reviewed On: Apr. 12, 2009

I am going to try this recipe tomorrow evening with Beef Wellington. One of the methods I always do when making mashed potatoes is to save the drained cooking water and once potatoes are mashed,adding the liquid back in along with enough WARMED milk or cream to the desired consistency. The water is full or flavour and nutrients! I'm assuming that the potatoes are left unpeeled?? I'm also taking the general consensus advice by eliminating the sugar!!

Reviewed On: Apr. 10, 2009