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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.
St. Edward, Nebraska
This recipe is:
Originally published as Tenderloin In Puff Pastry in
Taste of Home
October/November 2004, p28
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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