For shame on our professional chefs here. In the thread,"Advice, please- about filet mignon, Bearnaise sauce, and other flavors!", the perosn said he had a whole tenderloin and wanted a luxurious dinner. Not one single responder mentioned Beef Wellington, the classic filet mignon dish! As an avid eater -) and a pretty **** good home cook, I am mystified at the loss of such timeless and wonderful classic dishes. In my darkest thoughts I wonder if the complexity and care required for thse dishes is beyond the modern professional chef. Beef Wellington is a pretty tricky dish. Keeping the puff pastry from being a gooey steamed mess from the humidity given off by the perfectly roasted fllet and pate requires thought and skill. Certainly such a dish requires more skill than creating foam in a whipped cream dispenser - one of the more ludicrous moderne touches. Then there's the "famed" tv cook whose fame seems to be based on good grilling techniques and mixing three miscellaneous ingredients to make still another ubiquitous SALSA. Eeek. Honest, guys (and girls) my palate has been surprised enough. Hot mixed with cold , spicy mixed with sweet, yada, yada. Is disgusting mixed with delicious next? What a surprise to our palate would be a forkful of something great mixed with disgusting. ****, that's worthy of a book. Look I am not asking for a return to the old, haute cuisine days. Just, if someone says "whole filet" and "luxurious," please, please have Beef Wellington cross your minds.