I made the duxelles, bought pate, and bought puff pastry. I actually made the duxelles and seared the tenderloins early in the afternoon, let them chill for a few hours. Then I assembled everything while the oven was heating up, and baked them.
The bottom crust was still a bit soggier than I wanted, but the top was flaky, crisp and melt in the mouth. The duxelles and pate melted together into creamy wonderfulness on a fork tender, perfectly medium rare tenderloin. So it worked out really well. Not perfect, but really yummy. I think that if I'd actually let the tenderloins rest in the fridge on a paper towel and chilled the finished packets before baking them, they might have turned out a bit better. I don't know, though.
Re: Beeves Wellington
I made the duxelles, bought pate, and bought puff pastry. I actually made the duxelles and seared the tenderloins early in the afternoon, let them chill for a few hours. Then I assembled everything while the oven was heating up, and baked them.
The bottom crust was still a bit soggier than I wanted, but the top was flaky, crisp and melt in the mouth. The duxelles and pate melted together into creamy wonderfulness on a fork tender, perfectly medium rare tenderloin. So it worked out really well. Not perfect, but really yummy. I think that if I'd actually let the tenderloins rest in the fridge on a paper towel and chilled the finished packets before baking them, they might have turned out a bit better. I don't know, though.