This message was self-deleted by its author

[Turbineguy]

This message was self-deleted by its author (Turbineguy) on Mon Jun 13, 2016, 07:12 AM. When the original post in a discussion thread is self-deleted, the entire discussion thread is automatically locked so new replies cannot be posted.

[Major Nikon]

1. The meat on the inside should be pretty much raw

The basic idea is to sear the tenderloin before encasing it in puff pastry, but that's pretty much the extent of cooking the meat receives. The rest of the cooking operation is concerned with browning the puff pastry. Once the puff pastry puffs, you will have a considerable amount of air encasing the meat which acts as an insulator and will inhibit further cooking of the meat. The idea is simply to warm the meat up. 100F is near perfect. 110-115F is ideal, IMO, but the main consideration after you put it in the oven is a properly browned exterior. I don't even worry about what the internal temperature is. Most Americans have an aversion to eating very rare beef, but that's the proper way to prepare the dish. If you want the tenderloin cooked more, you'll have to do so before putting it all together.

[cbayer]

2. What a tragedy.

As this is one of my favorite dishes ever, I feel your pain.

As stated above, this is for those that like their meat rare, but raw is pushing it.

If you want to try again, and I wouldn't blame you if you didn't, try making individual portions. You can slice the tenderloin then treat it as you would the whole thing.

This also gives you the opportunity to pre-cook pieces for those that don't do rare.

So sad.

[cbayer]

4. With the ingredients you chose, you really can't go wrong when it comes

to the eating part.

Glad you had fun cooking with you wonderful daughter. I'm sure this particular christmas dinner will bring many laughs in the years to come.

[cbayer]

6. I hope you took pictures!

[fizzgig]

8. your dinner adventure beats mine, i think

http://www.democraticunderground.com/115748938

[fizzgig]

10. i think i am more depressed about it today than i was yesterday

i know food disasters happen and i'm laughing about it, but i am so bummed out we didn't have the dinner we'd planned.

i'm hoping i can score a reasonably priced brisket when i hit the store this weekend and have a do over.

[pscot]

11. I don't think you're supposed to

Do a whole loin that way. Several of the most plausible recipes I looked at wrapped separate two inch steaks in pastry. They browned the steaks, let them rest and cool, then wrapped them in pastry. The idea of wrapping a whole roast came from some New Zealander (Wellington) doing an ill-advised riff on a French recipe.