Posted: 3/13/2012 1:25:22 PM
I made this using the crescent recipe creations, so it was easier to deal with the pastry. I seared the meat and then baked the finished pastry packet for the recommended time (the outside was nicely browned). The beef was medium rare and so delicious. The pastry was browned and flaky.
Posted: 2/17/2012 5:39:16 PM
I made this for my husband for Valentine's Day. We cooked it for a while longer than initially called for and both of our steaks were quite rare. Instead of Sundried Tomatoe Pesto, I used Crimini mushrooms with shallots in butter for the sauce. I loved it and the bottom of the pastry was a little crunchy and wonderful. My husband, on the other hand, hated it. So I'm rating it from my perspective.
Posted: 2/14/2012 7:44:45 PM
I tired this recipe for valentine's day and it wasn't bad..... I made a few changes to fit my taste....but it came out the oven and it was very pretty..... I would rate this dish a 7.....
Posted: 2/13/2012 10:07:33 AM
I made this over the weekend and we really enjoyed this dinner. I didn't cook the beef as long on each side as the recipe called for, so ours turned out pink and tasty. The only down side was that the bottom of the pastry was a little bit soggy (the part baking on the parchment paper). I've made Beef Wellington before using a much higher scale recipe, but in a pinch, this works well.
Posted: 2/8/2012 10:52:09 AM
The other reviewer is exactly right. This is a waste of a beautiful cut of meat. Tenderloin should be cooked to medium, at the most. Whoever wrote this recipe has no business telling people how to cook.
Posted: 2/7/2012 7:44:29 PM
From the looks of this picture the person who made this had no clue how to cook beef tenderloin. The meat looks well-done, dry and chewy. Nobody I know ever cooks beef tenderloin this way. The recipe should be pulled as it is an embarrassment for Pillsbury.