Miniature beef wellington with crème fraîche Recipe

Sear the Beef

Preheat a skillet over medium-high heat. Season the beef tenderloin with salt and black pepper. Add olive oil to the skillet and sear the beef on all sides until browned, about 4-5 minutes. Remove from the skillet and let cool.

Prepare the Mushroom Mixture

In the same skillet, add shallots and cook until translucent. Add chopped mushrooms and thyme, cooking until the mixture is dry. Season with salt and black pepper. Let cool.

Assemble the Wellington

On a floured surface, roll out the puff pastry. Place the mushroom mixture in the center, then the beef on top. Fold the pastry over the beef, sealing the edges. Brush with beaten egg yolk.

Bake

Preheat the oven to 200°C (400°F). Place the wrapped beef on a baking sheet and bake for 20-25 minutes until golden brown. Remove from the oven and let rest.

Combine Ingredients

In a small bowl, combine crème fraîche, lemon juice, chopped chives, and salt. Mix well.