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It's among the most elegant entrées, but all you have to do is bake and serve! Each Filet Mignon is hand-wrapped in golden puff pastry with liver paté simmered in cognac and fine herbs. A filling of shallots, mushrooms, butter, demi-glacé sauce and a touch of Madeira enhances the superb flavor. 8-oz. each.Shipped frozen in a reusable insulated cooler containing dry ice.Click here for cooking instructions
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Reviewer: Anonymous, Brierfield Ala
Date: May 08, 2012
i didnt like as much as the other but it was good
Reviewer: Anonymous, Jersey City, NJ
Date: February 28, 2012
Just the Beef we needed, at the time we needed.
Reviewer: Karen , Preston Hollow, NY
Date: January 24, 2012
Hate that you have to go online to get cooking directions, but so worth it.
Reviewer: DOT GABRIEL, LITTLETON
Date: January 17, 2012
While the beef tasted pretty good, the pastry was too mushy and where on earth was the liver pate', I could not see it or taste it, thus, I would not buy this again unless you improve it.
Reviewer: Dot Gabriel, Littleton, CO
Date: January 10, 2012
The pastry outside was not crispy at all, kinda pasty and there was hardly any liver pate' to taste, all in all I would NOT purchase this again.
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Oven: Preheat oven to 425° F. Remove the frozen portion from its bag. Rebrush with beaten egg if a higher glazed appearance is desired. Place on a cookie sheet sprayed with a vegetable oil spray for easy cleanup, with portions spaced 2" apart. Remember, puff pastry expands when cooked. A sheet pan liner works well under this product (do not use aluminum foil). Place in preheated 425° F. oven and bake for 10 minutes. Reduce the temperature to 350° F. and bake for an additional 25 minutes. The desired internal temperatures are:
© 2012 Tender Filet