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Fillet of Beef in Filo Pastry

evelyn's picture

I had this recipe earmarked to try this weekend and I can't find the issue of FC it was in.

It was a seared, individual fillet of beef, with boursin and duxelles on top, encased in filo pastry (in a star-pouch pattern). Does anyone have the recipe handy.

And, has anyone else tried it? Impressions?

In life, learn the rules so that you know how to break them properly.
evelyn's picture

Hey - posting wasn't as (post #68151, reply #1 of 5)

Hey - posting wasn't as difficult as I'd thought!

In life, learn the rules so that you know how to break them properly.
gardencat's picture

Well done, Evelyn! It is (post #68151, reply #4 of 5)

Well done, Evelyn! It is possible to post, just hard to find when people answer you.

I made the recipe a couple of years ago for Christmas, it was fabulous! I'm sure you will enjoy it.

evelyn's picture

Thanks. I subsequently found (post #68151, reply #5 of 5)

Thanks. I subsequently found the recipe (and read your review!) in the Recipes section - it is available to the public.

Also thanks to schnitzel for the link, and to Ann for her comments.

I'm definitely making it.

In life, learn the rules so that you know how to break them properly.
schnitzel's picture

http://www.finecooking.com/re (post #68151, reply #2 of 5)

AnnL's picture

I tried them as a New Years (post #68151, reply #3 of 5)

I tried them as a New Years Eve dinner several years ago. They were good, I certainly liked them. Not being very artsy, they didn't come at as pretty for me as they are in the picture, but they were tasty. For me, they were a bit more time consuming than I usually do for dinner, but for a special meal, I would certainly make them again.

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux