Definitely buy the puff pastry, but if you can spring for it, get the Dufour brand -- in my experience, it's MUCH better (and I am in no way a food snob -- I served Cheez-Its as an appetizer last night).

OMG, buy the pastry. Especially if you have never made puff before. I'm a reasonably competent pastry chef; I can do a shortcrust, a choux, all kinds of shortbread, pate brisee, and even one time a strudel, but I would not try a puff for the first time with a fancy company dinner.

Pepperidge farm is fine.

Good call. Thanks for the pepperidge farm rec.

OMG, buy the pastry. Especially if you have never made puff before. I'm a reasonably competent pastry chef; I can do a shortcrust, a choux, all kinds of shortbread, pate brisee, and even one time a strudel, but I would not try a puff for the first time with a fancy company dinner.

Pepperidge farm is fine.

Anonymous wrote:

Anonymous wrote:Yes, I buy a big terderloin from costco, fois Gras, and then puff pastery. Delicious, but costs $200 to make.

Can you pls share your recipe? And do you make the puff pastry yourself or buy it? If buy it, which brand?

I already got the tenderloin from costco and I am planing on making it for the first time for New Year's Eve dinner. I was thinking about making Tyler Florence's recipe, but your sounds more authentic. Can you share it pls?

The Tyler Florence recipe turns or amazing and I highly recommend. Adding fois gras is over the top and too much really. The cut of meat is already extremely good and you don't need to add much. Also I've made my own pastries in the past (tarts and such) and of course baked my own crust. But I didn't bake my own crust and used a pepperidge farm crust last time and it was perfect.

I would be careful baking your own crust because the crust may end up being harder for you to work with when you try and cover the beef. You know how it's easier to make a cookie into a circle when it's store bought dough as opposed to from scratch? Now if you have a lot of time on your hands and are looking for something to do then make the crust. Julia child has some good recipes.

I would buy the pastry. It is really difficult to make.

Anonymous wrote:Yes, I buy a big terderloin from costco, fois Gras, and then puff pastery. Delicious, but costs $200 to make.

Can you pls share your recipe? And do you make the puff pastry yourself or buy it? If buy it, which brand?

I already got the tenderloin from costco and I am planing on making it for the first time for New Year's Eve dinner. I was thinking about making Tyler Florence's recipe, but your sounds more authentic. Can you share it pls?

I made these individual beef wellingtons for a dinner party last night: http://www.marthastewart.com/1095145/mini-beef-wellingtons

They were delicious, and everyone raved about them. The best thing was that I made them the day before, so I could actually enjoy cocktail hour with my guests, for once! I'll definitely be making these again.

Yes, I buy a big terderloin from costco, fois Gras, and then puff pastery. Delicious, but costs $200 to make.

Yes, it is delicious. I use the Gordon Ramsey version (there a a couple of different ones).

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.

Mmmm. I'll bring good wine. What time should I come?

I've made the recipe from the food network a few times and it's a huge hit. It's an impressive meal and delicious. I believe the recipe is by Tyler something. Try and find it. You can sear the meet and wrap it with the prosciutto the night before. You can also make the mushrooms. Then all you have to do is defrost some dough and wrap it the day of. I've only made the sauce included in the recipe once. It isn't at all necessary and is a huge pia. Good luck

I'd eat it. I love steak.

Any idea if this will be a crowd pleaser? And anyone have any proven recipies? Or tips on making them either individual or a bigger roast.