It went pretty well, and tasted mighty fine.
I diced some shallots, mushrooms and sautéed in butter, deg lazed with white wine, cooked down to a paste. The beef (sirloin steak) I browned with butter and olive oil. You cool both steps down in the refrigerator for a minimum of 30 minutes, you can prepare this 2 hrs in advance if needed.
Defrost the puffed pastry, use one sheet, wrap the other in film and back in the freezer with that.
Double wrap each portion with the pastry, mushrooms and shallot mixture on the bottom and top of the steaks, slit the tops just a little, as the slits will open up, I made mine too big, but either way, it will be OK.
A nice touch is making your little woman's initial out of pastry scraps and attach it on top of her Wellington.
Take a beaten egg and paint them, in the oven for 10 minutes at 450, then turn down to 375 for 20 minutes or so, I would use a small meat thermometer to get it just the way you like them, but the pastry will be golden brown, and smell great.
I trusted the butcher for the meat, it was OK, but next time I will buy a beef tenderloin.