The biggest argument I have is whether to cook the tenderloin whole wrapped with the dough or do individuals. I personally like the individually sliced, mushroom duxelle or pate, and then wrapped with the dough. A nice demi works great on the plate.
To answer the question, I like a good 8-oz filet per person. If you do not want the liver pate, make a slowwly cooked mushroom duxelle instead.