Oh my, was this an attractive & delicious Christmas meal centerpiece! What we did different: We used a 3-1/2# tenderloin (fed 8 people) which we halved & rubbed with salt/pepper/garlic powder the night before, then quick seared in a hot skillet; added 2 small cloves of garlic to the mushroom/onion mixture, & once it cooled chopped it all very finely to almost make a duxelles (since we did
NOT want to use liver pate). We layed prosciutto on the pastry, spread the mushroom mixture over, then placed the beef on top...placed it on a preheated sheet & baked as directed to 130 degrees then allowed it to rest 15 minutes (while we heated up the side dishes). It was perfectly med/rare! I believe cooking it on a rack wouldn't allow the bottom crust to crisp up as much, all I know was that this was not as hard as I thought it would be so DON'T BE INTIMIDATED, so much more delicious than I dreamed it would be & is sure to be my new Christmas dinner tradition - YUM!!!
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Oh my, was this an attractive & delicious Christmas meal centerpiece! What we did different:...