Beef Wellington with Creole Mushroom Mix

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This is a classic recipe for Beef Wellington that is easier to make than it looks. With a little prep work this is a stellar recipe with perfect tender medium-rare slices every time perfect for holidays or just a special date night.

Total Time:  2 hours 10 minutes  Jump to Recipe    Print Recipe

This is a classic Beef Wellington recipe with a Creole kick that presents wonderfully for special occasions, is easy to make, and is guaranteed to satiate your biggest cravings with tips on how to make get that desired medium-rare beef tenderloin even if its your first time making.
Bonus! It’s as simple to make as my perfect eye of round roast!

This post was sponsored by Tony Chachere’s, however, thoughts and opinions are my own. 

One beef tenderloin recipe to rule them all.

Beef Wellington has a rich history in fine dining establishments and I often imagine it served with a luxurious sauce and whipped potatoes. It’s a heavy delicate dish stuffed with finely minced mushrooms that have been pan-roasted, called a duxelles, and tender beef that has been wrapped and baked in a flaky puff pastry crust. 

Easy to imagine it at a fancy dinner knowing just what goes into it, but it’s one of those not-so-fussy recipes that works incredibly well. Why?

(you know, besides the obvious amazing flavor you get when you double down on umami with mushrooms and beef).

Because the mushroom filling has been sweated of all its juices, making sure the pastry doesn’t get soggy. 

And then there’s the beef. We splurge a bit on a naturally tender cut, the beef tenderloin, knowing that we want a melt in your mouth bite, that is browned before being coated and wrapped to lock in the flavor and produce the perfect fork-friendly texture. 

For this Creole-inspired version, we kick things up a bit by seasoning the duxelles with Tony Chachere’s classic blend. We then slathered the seared beef in a spicy mustard paste before coating and wrapped in ham and then the puff pastry. 

What looks like a ton of work is really just a few strategically planned steps. Have all of your ingredients ready to go before you start, and read my recipe notes on chilling between steps for easy success with this Beef Wellington. 

What you need for the Beef Wellington:

The key to this recipe is top-quality beef. Because you are searing and then finishing in the oven – and under a flaky layer of puff pastry – you can’t use your eyes to see when the beef is done.

Starting with a good quality tenderloin – where the filet mignon comes from – is a great start. The tenderloin is – as the name suggests – the most tender cut of beef. 

To make sure you don’t overcook the beef, using a good instant-read thermometer is very important. I use the Thermapen in my own kitchen for quick and accurate reads. 

From there, using a pre-made puff pastry is a great time saver and I love the Pilsbury brand found in most freezer sections (though I did make my own once, and wow, don’t have the time for that ever again). 

• Beef tenderloin – around the holiday season, these are often on sale if you buy an entire tenderloin. See if the staff at the butcher counter will trim a whole one for you and you can get 2 amazing roasts or 1 roast and a bunch of steaks out of one big buy.
• Parma Ham (or the best smoked ham your deli has)
• Puff pastry
• Shallot
• Mushrooms
• Tony Chachere’s Creole Seasoning
• Butter
• Thyme
• Egg
• Mustard

What you need for the brandy cream sauce:

• Brandy
• Beef stock
• Beef trimmings – ask the butcher who trimmed that tenderloin for the scraps
• Garlic
• Mustard – grainy – cuz that makes it more delicious
• Tony Chachere’s – for that special kick
• Peppercorns
• Thyme
• Heavy Cream

How to make Beef Wellington:

Beef Wellington isn’t a complicated recipe, but not prepping your timing ahead could be disastrous. Each step is easy but the chill time between each one is what adds key timing to this recipe.

Make sure to evenly brown the beef on all sides before cooling. Also making sure the mushroom mix is completely cooled before arranging it over the ham is key to this not getting soggy. (step 1-3)

Cooking the mushrooms long enough is another important step. You want to see the liquid cook all the way out, making the skillet soggy, and then keep cooking until everything is dry! Any liquid left in the mushrooms will make the Beef Wellington soggy – so cook them until totally dry (step 3).

Use a layer of plastic wrap to arrange the parma ham to make rolling everything up easier (step 4).

Spread the cooled mushroom mix over the ham (step 5).

Coat the beef with the mustard and Tony Chachere’s spice mix. It’s a great way to add a one more layer of flavor to this amazing dish before rolling tightly in the ham and mushroom layers (step 6 &7).

Don’t forget to chill between each step for the best outcome.

When it’s all wrapped in the pastry (chill 20 minutes once wrapped) and finishing with an egg wash brings that perfect golden color to the dish (step 8).

Make sure to temp early – and look for that perfect 130 – 135 for a medium rare slice (step 9).

Slice and serve (step 10)!

FAQs 

What cut is best for Beef Wellington?

Because you are only searing the meat and finishing it in the oven to 135 you want to start with a tender cut of beef. Using the tenderloin if doing one long (9 to 10 inches) Beef Wellington is the best option. However, if you are making mini ones, you could consider using 1” thick sirloin steaks or buying a less expensive sirloin roast and slicing it yourself. 

How to tell when Beef Wellington is ready? 

Because the beef is cooking in a pastry, surrounded by mushroomy goodness the only way of being 100% accurate on your internal temp (aka, not overcooking the meat), it to rely on a meat thermometer. Yeah, sorry, but data trumps this one all around – and temping the meat to 135 for a perfect medium-rare slice when you serve is the way to go. 

What sauce should I serve with it?

Beef Wellington is often served with a sauce to go with it, a quick glaze or au jus goes a long way. Personally, this is up to the chef. A red wine reduction is perfect with red meat, but because I went with a Creole flair in the seasonings, I made a brandy cream sauce with black peppercorns to serve alongside this. 

Serve alongside roasted squash or smoked brussels sprouts to really level this up.

Want more inspired dinner recipes? Try some of my favorite recipes

• Smoked Turkey with Candied Pecan and Apple Stuffing
• Perfect Grilled Rack of Lamb
• Perfect Eye of Round Roast
• Leftovers? Black Friday Burger

If you’ve tried my Beef Wellington Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below.
I get inspired by your feedback and comments! You can also join in on the adventures on Instagram @girlcarnivore, Twitter & Facebook.

Beef Wellington with Creole Mushroom Mix

This is a classic recipe for Beef Wellington that is easier to make than it looks. With a little prep work this is a stellar recipe with perfect tender medium-rare slices every time perfect for holidays or just a special date night.

5 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: english

Prep Time: 1 hour

Cook Time: 1 hour

Resting Time: 10 minutes

Total Time: 2 hours 10 minutes

Servings: 12

Calories: 630kcal

Author: Kita Roberts

Cost: $50

Ingredients

For the Beef Wellington

• 1 2 to 3 lbs beef tenderloin trimmed and cut evenly
• 2 tbsp Tony Chachere’s Original Creole Seasoning
• 4 cups Mushrooms
• 1 tbsp fresh thyme
• 1 Shallot minced
• 1 tbsp butter
• 2 tbsp Dijon mustard
• 6 oz Sliced parma ham
• 1 puff pastry
• 1 Egg

For the Brandy Cream Sauce:

• 1 cup Beef trimmings chopped
• 1 tbsp fresh thyme
• 1 clove Garlic minced
• 1 tsp coarsely ground black peppercorns
• 1 tbsp grainy Mustard
• 1 tsp Tony Chachere’s Original Creole Seasoning
• 1 cup Beef stock
• ½ cup Brandy
• 1 cup Heavy Cream

Instructions

For the Beef Wellington

• Preheat a skillet over medium heat.
• Sear the beef on all sides, 3 to 4 minutes. Remove from skillet, cover with foil and rest.
• Mince the mushrooms and season with the 1 teaspoon Tony Chachere’s.
• In the same pan you seared the beef, melt the butter.
• Sauté the mushrooms, minced shallot, and thyme.
• As you are cooking, the liquid will render from the mushrooms, making the pan a bit wet. Continue to cook until all the liquid has dissolved and the pan is dry, about 15-20 minutes, stirring often.
• Remove the mushroom mix from the pan and allow to cool.
• Arrange the parma ham over plastic wrap on a clean work surface.
• Cover the ham with the cooled mushroom mixture.
• Combine the mustard and remaining Tony Chachere’s. Coat the tenderloin in the mustard mix.
• Arrange the tenderloin on one edge of the ham and mushroom layer and roll tightly, using the plastic wrap to help you handle the meat as it rolls.
• Wrap and chill 20 minutes.
• Meanwhile, whisk the egg with 1 tbsp water and set aside.
• On a clean, lightly floured surface, roll the puff pastry out to a ¼ in thick, and approximately 2 inches longer on all sides than the tenderloin. A 10 x 12 square should be sufficient depending on the size of the tenderloin.
• Carefully, unwrap the tenderloin from the plastic wrap and start on the dry edge of the puff pastry, roll the beef and puff pastry to coat the tenderloin, pinching the edges to secure.
• Place the seam on the bottom and fold the edges under.
• Wrap and allow to chill another 20 minutes.
• Preheat the oven to 425.
• When ready to cook, brush the puff pastry with the remaining egg wash, and slice several vents gently across the top to allow steam to escape.
• Bake for 40 to 45 minutes, until an instant-read thermometer reads 130 and the pastry is golden and flaky.
• Allow to rest 10 minutes before slicing.
• Heat the pan the mushrooms were sautéd in over medium-high heat. Add the beef trimmings and cook until browned all over.
• Add the thyme, garlic, black peppercorns, mustard and Tony Chachere’s and stir to coat the pan.
• Whisk in the brandy, scraping up any browned bits as needed.
• Slowly whisk in the beef stock and allow to simmer for 20 minutes. Remove the beef.
• Remove from heat and stir in the heavy cream.
• Serve the sliced Beef Wellington with desired sides and a drizzle of brandy cream sauce.
• Garnish with fresh parsley and thyme.

For the Brandy Cream Sauce

• Preheat a skillet over medium heat.
• Sear the beef on all sides, 3 to 4 minutes. Remove from skillet, cover with foil and rest.
• Mince the mushrooms and season with the 1 teaspoon Tony Chachere’s.
• In the same pan, you seared the beef, melt the butter.
• Sauté the mushrooms, minced shallot, and thyme.
• As you are cooking, the liquid will render from the mushrooms, making the pan a bit wet. Continue to cook until all the liquid has dissolved and the pan is dry, about 15-20 minutes, stirring often.
• Remove the mushroom mix from the pan and allow to cool.
• Arrange the parma ham over plastic wrap on a clean work surface.
• Cover the ham with the cooled mushroom mixture.
• Combine the mustard and remaining Tony Chachere’s. Coat the tenderloin in the mustard mix.
• Arrange the tenderloin on one edge of the ham and mushroom layer and roll tightly, using the plastic wrap to help you handle the meat as it rolls.
• Wrap and chill 20 minutes.
• Meanwhile, whisk the egg with 1 tbsp water and set aside.
• On a clean, lightly floured surface, roll the puff pastry out to a ¼ in thick, and approximately 2 inches longer on all sides than the tenderloin. A 10 x 12 square should be sufficient depending on the size of the tenderloin.
• Brush 1 long edge and the 2 short edges with the egg wash.
• Carefully, unwrap the tenderloin from the plastic wrap and start on the dry edge of the puff pastry, roll the beef and puff pastry to coat the tenderloin, pinching the edges to secure.
• Place the seam on the bottom and fold the edges under.
• Wrap and allow to chill another 20 minutes.
• Preheat the oven to 425.
• When ready to cook, brush the puff pastry with the remaining egg wash, and slice several vents gently across the top to allow steam to escape.
• Bake for 40 to 45 minutes, until an instant-read thermometer reads 130 and the pastry is golden and flaky.
• Allow to rest 10 minutes before slicing.

Notes

Step by Step photos can be seen in the recipe post above with each step explained to help you rock this recipe!

Timing: This recipe is relatively easy, however, for the best success, there is a pause between every single step. Read the instructions from start to finish before starting this recipe. It will help with the timing.

Beef: Head to the butcher counter and ask for a full beef tenderloin. When not on sale for the holidays, these can be pricy ($17-$20 a pound for choice) but you can cut one whole tenderloin into at least 2 impressive roasts. 

Here is some handy info for understanding beef labels when buying beef here. 

How to achieve Medium Rare (without awkwardly watching your meat) : I keep a Thermapen handy at all times in my kitchen. The ONLY way you can be positive you haven’t under or over cooked your meat is to temp it early and often. Pull the beef at 130 – 135 and let it rest to get that perfect medium-rare temp. 

It will continue to cook as it rests. 

How to store leftovers: Because this roast is wrapped in a pastry and surrounded by mushrooms, and because you cooked it to a perfect medium-rare temperature, storing it wrapped tightly in a double layer of foil is imperative to making sure it doesn’t get soggy. Use within 2 days. 

Reheat leftovers in the oven at 350 degrees wrapped in foil for 25 to 30 minutes.