Season a 3 pound center cut beef tenderloin with salt and pepper. Sear in a hot skillet until browned on all sides. Cool for 10 minutes. Roll out one sheet of puff pastry until about ¼ inch thick. Spread pate (recipe is on the website) evenly across the pastry. Add duxelle (recipe is on the website) evenly across the pate. Place the tenderloin on the pastry and roll the pastry around the beef. Place it seam side down on a sheet pan and roast at 425* for 30 minutes or until 125* on a meat thermometer.