I make this every year for Christmas and occasionally for company. It is easier than you think! I no longer make tha sauce since my family and friends never use it and that saves some time. I roast the fillet the day before, then, three hours before serving time I wrap it in the pastry dough and chill for up to two hours. The last hour is when I put the whole meal together as the meat cooks. Since prep is divided up into 3 steps it really is quite simple. Enjoy!!
on Sunday, January 03, 2010