Individual Beef Wellington with Mushroom Pate

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Impressive dinner! Super yummy. I make my own mushroom pate (will post that recipe as well. It is good for many recipes.) This is one of my go to recipes when having a dinner party.
-You could do it a day ahead however, you might have a slightly soggy bottom from the meat drippings. I dont think it would be a huge problem though.
-The ONLY reason I rated this a 3 is….
We are at a elevation of 4,008. So I raised the heat to 400 instead of 375 & cooked it 30 minutes compared to the 20 minutes & IT WAS STILL RAW! We love medium rare, but it was almost still raw (see in my pic). I had to put (just the meat) back in the oven for at least another 10 minutes to be medium rare. After that, everything else was cold.
-Thank you Gail! We like it. 
And do let me know how the Phyllo dough goes.
I have never found a need to marinate my filets, but sounds good! If you do, please share how you marinate the filets.
Possibilities remain endless in any recipe. 
-they turned out fabulous! I seared them 5 minutes on each side then refrigerated until about 45 minutes before baking. The mushroom pâté actually made the dish! Hubby says it was best dinner ever! I served with roasted baby Yukon gold potatoes, corn on the cob, and freshly baked rolls. I live in Las Vegas & I don’t think we could have gotten a better dinner at one of the fancy restaurants on the Strip. 

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