Preheat oven to 475°. Fold ends under tenderloin in a greased 15x10x1-inch baking pan

Uncover and bake 20–25 minutes until browned. Refrigerate 2 hours or until chilled.

In a large saucepan, mix consomme, tomato paste, and bouillon granules for sauce

Bring to boil. Reduce heat and simmer uncovered for 20 minutes to 2 cups

Butter and flour should be smooth. Stir 1 teaspoon into sauce.

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Boil, then stir for 2 minutes until thickened. Stir in wine after removing from heat.

Preheat oven to 425°. Spread both puff pastry sheets on a lightly floured surface and wet the short side of one. 

Place on an ungreased baking sheet.