I followed this recipe almost exactly. I'm not a rare meet fan so after cooking the tenderloin according to the recipe, I lowered the temperature to 375 degrees and gave it another 10 minutes. Took it out & wrapped it up in refrigerator for an hour as directed. After the egg/water mix and mushrooms and onions went on the puff pastry & the whole thing went in the oven - it seemed like it started to brown too quick so I put a piece of tin foil over the whole thing (like you do with pie crust edges to keep them from burning only I did it over the whole thing). My heat shield worked well and no burning. The roast was fabulous and everybody raved - even the pickiest of family were happy and impressed. Tender as the day is long and delicate and flaky. Bangin' roast. You won't be disappointed

Reviewed On: Dec. 26, 2008

This pie crust rocks. First pie crust I've ever made and my wife couldn't stop eating pie. : ) I did substitute 4 sticks of butter as I had no shortening and then another half cup of flour so it would have better consistency.

Reviewed On: Sep. 21, 2008