Reviewed: May 5, 2012

i loved this! i've been on a hell's kitchen kick for the past week, same with the boyfriend, so i decided to make this. super easy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tastywhalebacon

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: Mar. 10, 2012

Great recipe! I never was able to get a "paste" out of those mushrooms, though, so they went into the food processor. I made these as appetizers, with each piece of tenderloin individually wrapped. When I rolled out the pastry, I cut it into 16 squares, put a dollop of the mushroom mix on each, and placed the beef on top of that. Then I then wet the edges of the pastry and pulled them to seal. Then I placed it on the baking sheet seam side down. I'd sauteed the beef pieces a bit because none of my guests like rare meat. When they were done, the beef was well done, but very tender.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tamara

Reviewed: Mar. 5, 2012

The boyfriend liked it but however did not. Maybe it's the fact that they've got the puff pastry on it, I don't know. I thought it was bland. Will not make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Staci

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Coos Bay, Oregon, USA

Living In: Ukiah, California, USA

Reviewed: Jan. 2, 2012

We had this for dinner tonight and it was excellent all the way around. We did sear the meat before wrapping and baked it at 425 for 15 minutes before turning the temperature down to 350 for another 10 minutes. It turned out a perfect medium.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LindaF

Reviewed: Oct. 31, 2011

One of the best meals I've ever cooked! Served with baked asparagus sprinkled in olive oil, balsalmic vinegar and kosher salt. My mouth waters just thinking of it!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Vicki

Reviewed: Oct. 17, 2011

I was intimitated by this dish and therefore, asked my husband, the real chef in the family, for his assistance. It turned out to be pretty simple to make. We chose to sear the fillet first and added extra seasoning. Yet, we still found it to be a bit bland for our taste. However, our dinner guests enjoyed itl We will defintiely make it again. The biggest obstacle for me is making it look as pretty as the photos. Any suggestions or tips?

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sunshinerkw

Cooking Level: Beginning

Home Town: Pensacola, Florida, USA

Living In: Jackson, Michigan, USA

Reviewed: May 9, 2011

It was great, with a few modifications. I seasoned the beef tenderloins and seared them before assembling. I followed the advice of Anita, and put the mushroom mixture in the blender , as my fiance "claims" he does not like mushrooms. I used 4 5oz. triple trimmed filets from Omaha Steaks and cooked @ 425 for 20 minutes. Cook only until pastry is browned about 16-18 minutes if you like RARE!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

maryk

Home Town: Bloomington, Minnesota, USA

Living In: Naples, Florida, USA

Reviewed: Mar. 7, 2011

This was very good. I substituted white wine for red, since that's what I had, and slipped some Irish gouda cheese into the packet. Even 18 minutes was too long, the beef was medium well, NOT my favorite. Next time, and I will make it again, It will be in the oven only for 12 minutes for medium rare.

Was this review helpful? [ YES ]
3 users found this review helpful