Hi All,I'm new to the forum and am enjoying many of your posts. I could use some corrections and advice on preparing individual beef wellingtons from you experts! I make a roast tenderloin every year, but have never attempted wellingtons. I'll be serving 12 for Christmas dinner. A friend suggested I buy a whole tenderloin and cut the meat myself... but I'm thinking they will be different sizes which won't work. Shouldn't I just buy 12 fillet mignons, about 6 oz each and 1 1/2 inches thick? Also, I'd like to use Dufour puff pastry (if I can find it)... has anyone worked with that? Or should I just make my own? I plan to use gorganzola and a mushroom duxelle as many don't like the pate. I know I need to really cook the liquid out of the mushrooms. Here's where I get a little nervous... the cooking part: I'll sear the fillets on the stove for 2 minutes each side, then chill well overnight, assemble the wellingtons the next day, chill for at least an hour and bake them on a pre-heated sheet pan lined with parchment at 425 degrees for 30 minutes to an internal temp of 130 degrees, then let rest for 10 minutes... I will hopefully have medium rare meat and golden puff pastry. Of course there's one or two who will want it well done. Any suggestions for a sauce? I'll probably serve mashed potatoes, green beans with chopped roasted red bell peppers (for color), as well as another vege. Any suggestions for the sides would be greatly appreciated. Then I just need to address the vegetarians in the group... Sorry for the lengthy post and thank you in advance to those who read and advise!