How can a cook the meat to past medium rare and not burn the pastry?
I have two ideas on it myself: After searing the beef, I could cook it for 15-20 minutes at 350, to give it a "head start." Or, I could cook it for an extra 15-20 at the end with an aluminum tent over it. I recognize that mediu rare is preferred, but I know that some of my guests (my wife for sure), will balk at the redness of the beef. Thoughts?