I made this for our Easter dinner. Somewhere in a review I read a suggestion to use a rack in case the mushroom duxelles leaks through the pastry. Don't do it! The weight of the packet made the pastry sink through the tines of the rack, and I lost the entire bottom of the pastry, including most of the bottom filling. It wasn't a pretty presentation, but it sure was good. I'll try a parchment sheet next time. The sauce recipe makes a lot! I made two whole tenderloins and one sauce recipe would have been enough had we eaten everything (maybe my guests just didn't need the sauce?)

Reviewed On: Apr. 14, 2009

This recipe is identical to one in a Greek cookbook I've had for years. I have made it several times now, and wonder why it has so much liquid in it when cut into. I used eggplant that had been salted and set to dry between tea towels for a couple of hours, then they were broiled. What I had left were slices that were paper thin (no water left!), yet still there was much liquid. At our favorite Greek diner, it never looks that wet, but the flavor is very comparable and good.

Reviewed On: Jul. 18, 2008