Original recipe yields 10 servings
I made this for the 1st time on Christmas Day. Everybody thought I was crazy - but it was worth the risk. It was incredible. I also made a can of Campbell's Cream of Mushroom soup and added fresh mushrooms for a sauce. Served with mashed potatoes and asparagus. Excellent!
I tried this for the first time this Easter and it was a hit. Several couples from work came over for brunch and I was still hearing about it on Wednesday! I do recommend cooking it a little longer the first time. The meat was pretty rare in the center.
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