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I needed an "impress the guests" recipe so I tried this one from the Brand Name Cookbook. The meat was done perfectly but we found the cheese/mushroom mixture very salty (and I did not add the additional 1/4 tsp salt). The mixture was very tasty however and went well with the steak. Also the bottom of the crust was soggy. If I make this again, I will use less flavored cream cheese in hopes of reducing the saltiness and bake it on a rack so the bottom will get crispy also. Thanks for posting!

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Tamaretta November 28, 2008
Beef Tenderloin En Croute