Recipe by CHRIS fARQUHAR
"This is great for a nice evening meal. I make it every year and its always a hit!"
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onion, thinly sliced
freshly ground black pepper
2 1/2 cups
frozen puff pastry, thawed
3 (4 ounce)
beef tenderloin filets
salt to taste
fresh thyme leaves
With some changes, this turned out great! I cut back a little on the cream, cut the meat up and browned it in a pan, and threw the meat and sauce into a slow cooker for 4 hours or so until the meat was tender. Then I just placed the mixture on top of some store bought flaky biscuits. Tasted wonderful!
I made this recipes after receiving it on my daily recipe email, it sounded too good to pass up. I am not sure what 2 1/2 cups of heavy cream was for, when I used less than 1 c. Also, tenderloin is to pricey to ever serve medium well. I pulled from the over after 30mns and it was already medium well, so if you make this recipe, make sure to check the temp. after 20mns. This recipe is a good concept, I will make many modifications next time I try it. (Can you tell I'm still upset after over-cooking the tenderloin?!)
I thought this recipe looked good and relatively easy to try for a beginner like myself. Apparently the recipe calls for way too much cream. Also, the filet heats up the dough so much that the dough breaks. The cooking time is way too long for such a nice cut of meat. It ended up too dry, and that was when I had already decreased the time by 10 minutes.
If you like your filet burned, this is your recipe.
Why 2 1/2 cups of cream ?
If you line the bottom of the pastry with bread (brown is best) it stops the pastry from being as soggy!
This was a huge hit for Christmas Dinner - with my family and guests. Only issues were I was not certain what consistency the sauce should be and the dogh got a little messy, but for this I blame myself not the receipe. In the end it was wonderful.
I didn't like the cream sauce and the puff pastry got soggy. So to remedy it, I cooked the pastry shells and meat separately. I put the cooked meat into the cooked shell and layered it with goat cheese (boursin works well too) and popped it back in the oven for 5 minutes so the cheese would warm up. My husband and I like it this way.
I made this one with 2 cups of cream instead of 1 1/2 and I even threw in some fresh mushrooms. My daughter even ate it! The cooking time should be lessened if you want a steak that is more pink in the center though.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
** Calories: 1333
** Calories from Fat: 1046
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