That's a good idea too but I really like the way that it looks sliced, don't you think?Why not get 12 filet mignons and make individual wellingtons.
Sounds extremely old fashioned but that can be good sometimes. The crepes seem unnecessary, I use prosciutto instead.I agree with you and berndy, it's much more fun to slice the whole filet. 6oz portion/person should be good. You didn't ask but are you making a mushroom duxelle to cover the filet? If going traditional, put a small slice of duck pate on bottom and duxelle on top, wrap with savory crepes and then the puff pastry. That will ensure the puff pastry will be nice and crispy by the time you get ready to serve. I like to serve my Beef Wellington with potatoes duchesse, a nice hollandaise, roasted shallots, brandied tiger prawns and grilled asparagus. If you have any questions on technique, please let me know. BTW, I plan to serve Beef Wellington at my dinner table this Christmas as well. Cheers!