This recipe couldn't be simpler. Followed it as written, but cut the bars into 24 bite-sized pieces, because they are very rich! One note: if you refrigerate them overnight like I did, take them out of the fridge and let them come up to room temperature before cutting into squares. I didn't wait long enough the first try and ended up cracking the chocolate top. Had to eat those, dangit! These were a HUGE hit at 'girls night'. Thanks for posting the recipe!

Reviewed On: Aug. 16, 2009

I used 6 4-oz fillets for this recipe, as an 8 oz serving of beef PLUS puff pastry is just too much food for us. One 17.5 oz package of puff pastry, rolled out slightly, fit the six fillets perfectly. The little fillets cooked to medium rare in a 400 degree oven in 20 minutes; could have let them go a bit longer, I think, to really brown up the pastry. I covered with foil for 10 minutes when they came out, and they were juicy and delicious! I also added a bit of minced garlic and Worcestershire sauce to the mushroom mixture, just because I love the flavors with beef, and whizzed up the mixture in the food processor slightly before adding on top of the steaks.

Reviewed On: Dec. 31, 2007

Followed this recipe exactly as written, and YUMMM! Do be careful when incorporating the hot cream / sugar mixture into the egg yolks--I strained the mixture through a sieve, and found a few teeny bits of scrambled egg. The custard sets up beautifully--great recipe!

Reviewed On: Dec. 31, 2007