Delicious and impressive! Made this for our Christmas Eve dinner for 14 people. Tenderloin was a perfect medium rare. The combination of a crispy outer layer of phyllo, with the earthiness of the mushroom mixture and the creaminess of the boursin cheese - fabulous! Loved that I could prepare this in advance and pop them into the oven when guests arrived. A somewhat time consuming recipe but not difficult. Absolutely worth every minute. A definite keeper.
This has been a friends and family favorite for years. It's a little work, but the recipe can be made partially in advance.
Wonderful presentation and taste. Served this for 8 girls cutting a large tenderloin piece in half and was still more than enough. Will definitely make this again.
awesome recipe...it was a bit difficult& time consuming to make but I turned the experience into a cooking class with my daughter & 3 of her girlfriends. I had the mushroom filling made ahead, the cheese @ room temp and then they cooked their own steak & assembled each bundle. Placed them on parchment paper on baking sheet & wrote their name & husbands name beside their steak. Fun Party!!
The first time I made this recipee, the guests thought it looked spectacular and insisted on taking pictures! In addition, it was as good as it looked. The second time I made it, I substituted salmon fillets for the beef for two of the guests who are vegetarians - they came out just as good. The best thing about this recipee is that you can prepare it ahead and simply pop it in the oven after the guests arrive. Fabulous!
I was really happy with the results of this recipe. I only gave four stars because I thought that it called for too much phyllo - not all of it cooked through by the time the tenderloin was done. I would cut down to 4 pieces of phyllo per tenderloin to make it less doughy. I served these with the port wine sauce on the other stuffed tenderloin recipe on this site - exquisite.
I made this for Christmas dinner for my family. It was excellent and the timing was perfect for the beef to be done at the level we like (rare to medium rare). The make ahead feature was also great!
I had to sub pepper goat cheese (local supply issues) and that worked very well.
I made this for our New Year's Eve dinner with friends and they all loved it. Other than the fact they tasted great, I loved being able to make them ahead of time and loved the presentation. I plan to make them again for other friends on Valentine's day.
This is fabulous - very festive to serve - well worth the time and effort.
A great dinner party dish. It was easy to make ahead and I was able to spend time with my guest rather than in the kitchen. I used both the white and cremini mushrooms. Next time I make this dish I would use larger size phyllo dough. I found the 10x10 inch difficult to wrap and shape around the beef. I would also increase the amount of melted butter. I found that I had to keep melting more to cover the layers of phyllo dough. I bake beef croustades on a baking stone. I would highly recommend this recipe if you want to impress your guest.