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I came up with this dish after combining several different recipes. I wrap up each beef tenderloin, topped with a tasty mushroom mixture, in a sheet of puff pastry. It sounds like a lot of work, but it isn't...and it's so elegant. -Julie Mahoney St. Edward, Nebraska
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Originally published as Tenderloin In Puff Pastry in Taste of Home October/November 2004, p28
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