This is great for a nice evening meal. I make it every year and its always a hit!

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Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the garlic, onion and pepper in a saucepan over medium-low heat. Whisk in cream 1/2 cup at a time while stirring constantly. Cook and stir until cream has thickened slightly and vegetables are warm. Cover, and set aside. Keep warm.

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  • Preheat a grill for high heat. It can be an indoor grill, or your oven's broiler. Make a 1 inch slit in the center of each beef fillet. Grill each fillet for 1 to 2 minutes per side just to sear.

  • Preheat the oven to 350 degrees F (175 degrees C). Roll out the puff pastry sheet to 1/3 inch thickness, and cut into three 8 inch squares. You may have some scraps left over. Place a fillet onto the center of each square, and spoon some of the cream mixture over the top. Pull pastry up around the sides, and pinch together at the top. Place onto a baking sheet.

  • Bake for about 40 minutes in the preheated oven, until the pastry is nicely browned. The beef should be medium well by then, you may check with a meat thermometer to see that it is 145 to 150 degrees F (62 to 65 degrees C) for medium rare or medium doneness. Halfway through baking, drizzle the Worcestershire sauce over the pastries.

  • To serve, place each pastry on a serving plate. Cut a 1 inch slit through the top of each one, and insert a thyme leaf.

Nutrition Facts

1334 calories; protein 29.1g; carbohydrates 45.9g; fat 116.2g; cholesterol 335.5mg; sodium 370.6mg. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/22/2005
With some changes this turned out great! I cut back a little on the cream cut the meat up and browned it in a pan and threw the meat and sauce into a slow cooker for 4 hours or so until the meat was tender. Then I just placed the mixture on top of some store bought flaky biscuits. Tasted wonderful! Read More
(10)

Most helpful critical review

Rating: 2 stars
08/28/2005
I made this recipes after receiving it on my daily recipe email it sounded too good to pass up. I am not sure what 2 1/2 cups of heavy cream was for when I used less than 1 c. Also tenderloin is to pricey to ever serve medium well. I pulled from the over after 30mns and it was already medium well so if you make this recipe make sure to check the temp. after 20mns. This recipe is a good concept I will make many modifications next time I try it. (Can you tell I'm still upset after over-cooking the tenderloin?!) Read More
(43)
23 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 6
  • 1 star values: 4
Rating: 2 stars
08/28/2005
I made this recipes after receiving it on my daily recipe email it sounded too good to pass up. I am not sure what 2 1/2 cups of heavy cream was for when I used less than 1 c. Also tenderloin is to pricey to ever serve medium well. I pulled from the over after 30mns and it was already medium well so if you make this recipe make sure to check the temp. after 20mns. This recipe is a good concept I will make many modifications next time I try it. (Can you tell I'm still upset after over-cooking the tenderloin?!) Read More
(43)
Rating: 2 stars
11/21/2005
I thought this recipe looked good and relatively easy to try for a beginner like myself. Apparently the recipe calls for way too much cream. Also the filet heats up the dough so much that the dough breaks. The cooking time is way too long for such a nice cut of meat. It ended up too dry and that was when I had already decreased the time by 10 minutes. Read More
(20)
Rating: 1 stars
10/20/2005
If you like your filet burned this is your recipe. Why 2 1/2 cups of cream? Read More
(18)
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Rating: 5 stars
10/21/2005
With some changes this turned out great! I cut back a little on the cream cut the meat up and browned it in a pan and threw the meat and sauce into a slow cooker for 4 hours or so until the meat was tender. Then I just placed the mixture on top of some store bought flaky biscuits. Tasted wonderful! Read More
(10)
Rating: 2 stars
02/13/2006
If you line the bottom of the pastry with bread (brown is best) it stops the pastry from being as soggy! Read More
(9)
Rating: 2 stars
08/03/2007
I didn't like the cream sauce and the puff pastry got soggy. So to remedy it I cooked the pastry shells and meat separately. I put the cooked meat into the cooked shell and layered it with goat cheese (boursin works well too) and popped it back in the oven for 5 minutes so the cheese would warm up. My husband and I like it this way. Read More
(8)
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Rating: 5 stars
04/11/2007
I made this one with 2 cups of cream instead of 1 1/2 and I even threw in some fresh mushrooms. My daughter even ate it! The cooking time should be lessened if you want a steak that is more pink in the center though. Read More
(8)
Rating: 5 stars
12/27/2008
This was a huge hit for Christmas Dinner - with my family and guests. Only issues were I was not certain what consistency the sauce should be and the dogh got a little messy but for this I blame myself not the receipe. In the end it was wonderful. Read More
(8)
Rating: 4 stars
01/16/2007
It's a great recipe that is fairly easy to follow. The only thing that can be tricky is folding the filo dough. Mine didn't look "pretty " but I'm sure I'll get the hang of it next time. In the end they still looked impressive and did taste great. If you have the time I say give this a try. Read More
(7)
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