Annie and I made a Beef Wellington according to a how-to video made by Chef Ramsay. A few mistakes and near 7 hours between getting ingredients and cutting the final product, we finally successfully made a Beef Wellington.

A few tips we learned along the way:
1. Sear the meat before cooking
2. Get a regular puff pastry, not a flakey one
3. When chopping mushrooms in processor, make sure to pulsate the cutting and move the mushrooms around so you don't create a paste in the processor.
4. Make sure your oven temperature is in the proper temp settings (ie. 220°C doesn't equal 220°F)
5. Use a proper timing system (I used my phone and the timer stopped part way through timing. We ended up looking at a picture of a medium done beef wellington on google images and waiting until ours looked alike. Luckily it worked)
6. When getting the Beef (Fillet Mignon), make sure to get a 2lb slice in the middle of the log portion. (We got the end of it, and we had to settle for less because the log shaped portion (the Fillet Mignon), came to a point on the end, so it was more like a cone than a log. We took the excess tenderloin and made a log out of it on the end to create a log shape.