Quick 'n easy to make. I've been using a Gourmet magazine cook book recipe for a few years. Like you, I hadn't eaten it (something you never see offered outside, even on Holland America cruise ships) for decades until I started finding whole (and small) beef tenderloin on sale (at one time, could get a just over 4lb piece for just over C$20) and found the recipe in the Gourmet cook book. Shallots may prove to be the most challenging ingredient to find (can substitute red onions). Cremini mushrooms are preferred and fortunately my local discount supermarket has in the past year.been able to supply an abundance of private-labelled ones at a good price (same as white mushrooms and the quantities on display as roughly the same).