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Pepperidge Farm(R) Beef Wellington
December 05, 2011

Okay, I don't know how the kid below me cooked this so perfectly but I'm 23 and have basic cooking skills and this came out mediocre...I guess can't be too hard on yourself on first try. First, I had to substitute the tenderloin for sirloin which came out okay. If you use sirloin I would suggest keeping an eye on the meat because it cooks really easily (mine came out too done). Second, I peppered mine way too much! You just want to sprinkle it lightly all over unless you like a lot of pepper. Lastly, make sure the surface for the pastry is floured like it says! Really important! At least I know how to perfect it for next time and hope this helps you too! :)

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