I have made beef wellington. It is tricky stopping soggy bottom. A hint I saw, but not used was to buy/very thin pancakes, cover the fillet in your pate, mushrooms or both and then wrap in pancake before pastry. Another hint is that when you sear the meat make sure all edges are sealed/ less juice to escape. Individual ones do not take long to cook, getting timing right on large one needs careful weighing. Hope this helps
Oh and make sure the tin you cook it on is heated as the oven heats so that it is hot
Weird or what, the person I was trying to contact yesterday has just rung
Been out and broken ice on pool and bucket fro Mr Robin.