Ask for filets from near the tail end of the tenderloin so they’re tall and narrow, rather than short and wide.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This was delicious. It didn’t look like the picture however, it was still wonderful. Next time I will make some of it in advance.
I've been making this recipe for over a decade, and still think it's one of the best there is, particularly that it could be prepared in advance, leaving you to enjoy your guest. I always sub brie instead of the boursin, but it is incredible.
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.