Reviewed: Oct. 10, 2009

This was a hit! I had my in-laws over for dinner and everyone loved it. I should have paid more attention to step 4. There was either slightly burnt and/or slightly doughy puff pastry on the bottom. My only suggestion is when you fold the puff pastry try and cut off as much excess pastry as possible.

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N.R.G.

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Reviewed: May 29, 2009

I made this for my husband's birthday. It was incredible! The sauce is GREAT and very easy to make. I will be making this again. :)

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Patty

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Reviewed: Apr. 14, 2009

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?)

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Reviewer:

Eileen

Cooking Level: Intermediate

Home Town: Webster, New York, USA

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Reviewed: Nov. 11, 2008

I do not do a lot of cooking, but I was hungry for beef wellington so I gave this a try. It was a little time consuming but very easy. The dish had a beautiful presentation and tasted absolutely heavenly. It's almost to fancy for an average meal. I'm looking forward to making it again for Christmas Eve dinner.

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Heidi

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Reviewed: Dec. 25, 2007

Amazing! I just made this for Christmas Eve dinner and couldn't have been happier. Easy to prepare and not time consuming. The tenderloin I chose was also labeled Filet Mignon Tenderloin. Because I didn't have ham, I used a little extra Baby Bella mushrooms. Additionally, I chose to use a port wine instead of the madeira. The taste was fantastic.

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