“Easy preparation, but make sure you use a wire rack as recommended for a crispy crust. Otherwise, pastry becomes wet and soggy on the bottom from the meat. One of these should feed 4-6 people when served with other entries and sides. Not crazy about the pate' which was coating the beef.”
“The chateaubriand en croute was fabulous. Everyone raved about this dish. Followed direction. Pastry finished a perfect golden brown. Used a cooling rack atop a backing sheet. Bottom of pastry was a little wet and stuck to rack. Difficult to slice a pretty piece because pastry can fall away from the meat. But will try it again.”
“Great product. Meat very moist and melts in your mouth. Nice blend of flavors. I followed directions as printed but checked regularly to make certain that ready and not overdone. I've also purchased chateaubriand without crust and found it to be excellent.
In passed you had a morel sauce that could be purchased. This was wonderful and I wish you would bring it back.”
