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[quote=Anonymous]I have done this maybe 3-4 times now? I use the Joy of Cooking recipe and it always works out beautifully, and everyone likes it. I wrap with duxelles (mushroom paste, the recipe tells how to make it) and then I skip the foie gras and use prosciutto. I would make a larger roast (3-5lb tenderloin, they don't get much bigger than that). If you have a crowd make multiple larger roasts rather than individual ones. For two reasons: individual servings really multiples the fuss and fiddle, and also, part of the "wow" factor is the sliced meat in the pastry crust. A meat thermometer is key.[/quote]
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