I agree that the cooking time is off for this recipe. I had a 1 lb tenderloin that I seared first then cooked in the oven at 425 for 15 mins and it came out a perfect medium rare. Thank goodness I read the other reviews!
To keep the pastry from getting soggy I drained the mushrooms and onions really well by putting it in a strainer and pressed down on it with a spatula to get rid of all the liquid. I then used the leftover liquid for the sauce which was divine! I saw a video that had Gordon Ramsey cooking beef wellington and he mentioned mushrooms hold a lot of water so instead of cooking off the liquid I just drained it.
Great, simple recipe!
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I agree that the cooking time is off for this recipe. I had a 1 lb tenderloin that I seared...