An easy, make-ahead, delicious way to serve fillet. A nice twist on the standard beef Wellington - without the traditional pâté de foie gras. You'll want flavourful mushrooms like criminis, portobellos or even porcinis or morels. For the wine, choose something rich you would actually drink - a good Shiraz is fantastic.
You can pause after step 2 as well as after step 3 to partially make the dish ahead, and finish up later.
You can get decorative if you choose - use the trimmings or extra pastry to cut leaves or make a little bow.
I followed the recipe to the letter. I found the meat to be perfectly cooked, though i think 2 cloves of garlic is was one too many....and as for the red wine reduction it was awful! the pastry turned out quite soggy on the bottom but i didnt mind that. a few tweeks would see this recipe gain a great deal (but how often do you want to TRY stuff with fillet though??) - 12 Aug 2011
I followed recipe until the red wine sauce where I add a beef stock, it gave it extra taste. My pastry fell part as I cut into. But it was perfectly cooked and just so tasty - 14 Feb 2014
A very good, easy to follow recipe, and great to make ahead of time! I used a homemade *Puff Pastry* recipe from this site, and skipped the wine sauce (it was part of a big meal already). I loved how you can do it in stages. I stopped after step 2 for about an hour while I cooked something else, and again after step 3 for nearly three hours. Letting the steak sit in the pouches lets them sort of marinate in the mushroom wine juices, which adds real flavor. Finally, don't worry if your beef seems on the small side, once it is topped with mushrooms and wrapped in dough, it is definitely enough to satisfy big appetites! - 13 Apr 2010 (Review from Allrecipes US | Canada)