I have made countless "wellingtons" and have eaten even more, none of which has made me appreciate what should be a very sublime dish. IIRC, Andre Soltner made a "simple" fillet of boeuf en croute and served it with a truffle sauce. The fillet looked to be about 6oz and he dispensed with the foie gras & duxelles altogether which kept the pastry crisp. My thought is to cut the fillet into slices about 1 1/2" thick, sear them, then cut a small pouch to insert a piece of foie gras bloc & a slice or 3 of black truffle, then wrap in thin puff pastry. Has anyone doe something like this recently and were you able to keep the beef rare-med. rare and the puff crisp? What temp did you roast it? Is brioche better like Julia Child suggested and will it cook quickly enough?