Wow!

Soooo, based on what everyone said here, I made a few changes:

~Can't have nuts, so I used a cup of dried cranberries instead.

~Used a little Herbes de Provence on the tenderloin when I browned it.

~Once it was browned, I put the brie slices over the top of it & wrapped the whole thing in 8 sheets of phyllo dough (with melted butter painted in between each sheet) and popped it into the oven until the phyllo was browned.

And this is the finished product:




Served with regular baked potatoes with BVI sea salt, cream cheese & chives, (cinnamon sweet potatoes seemed too sweet with the very sweet sauce) and roasted asparagus (asparagus FOR ONCE looked good in our local supermarket!)

The watercress balances the sweetness of the sauce really nicely.

This recipe is totally worthy of dinner party status, it's a keeper!!

Thanks!!