This Beef Wellington with Creole Mushroom Mix is a Creole-inspired version of a classic French entree! It’s made up of savory beef tenderloin, sliced ham, and a savory mushroom filling wrapped up in a buttery, flaky, golden-brown puff pastry.
Table of Contents
- What is Beef Wellington?
- What you need to make this recipe
- Ingredients to Make Beef Wellington
- How to Make Beef Wellington with Creole Mushroom Sauce
- Girl Carnivore Expert Recipe Tips
- What to Serve with This Center-Cut Beef Tenderloin
- Leftover and Reheating
- Recipe FAQs
- More Impressive Roasts recipes
- Beef Wellington with Creole Mushroom Mix Recipe
This traditional Beef Wellington Recipe provides a delicacy for a dinner party any time of year, specifically the holidays. There’s something about whipping out a roast at a gathering that screams holiday cheer. You can recreate this seared tenderloin and serve up thick slices for loved ones. Take a thorough look at the recipe card below so you don’t miss any steps.
What is Beef Wellington?
Beef Wellington is a decadent entree that originated in France. Rumor has it that the name comes from Arthur Wellesley, the 1st Duke of Wellington. It was claimed to be his favorite dish. Therefore, it was named after him. It’s a delicate dish stuffed with finely minced mushrooms that have been pan-roasted, called mushrooms duxelles, and tender beef that has been wrapped and baked in a flaky puff pastry crust.
This recipe is a Creole-inspired version. We kick things up a bit by seasoning the duxelles with Tony Chachere’s classic blend, then we slather the beef in a spicy mustard paste. It’s a little different than Oven Roasted Chateaubriand you may be used to.
What you need to make this recipe
Ingredients to Make Beef Wellington
For the Beef Wellington:
- 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 get two amazing roasts or one roast and a bunch of steaks!
- Seasoning – Tony Chachere’s Creole Seasoning is a great choice
- Mushrooms – Shiitake mushrooms work well
- Thyme – use fresh thyme for the best flavor.
- Shallot – add a subtle sweetness to the savory mushroom filling.
- Dijon Mustard
- Sliced Parma Ham – we love Proscuitto san Danielle or the best smoked ham your deli has.
- Puff Pastry
- Egg – used in an egg wash which helps the puff pastry get that delicious golden-brown finish.
For the Brandy Cream Sauce:
- Beef Trimmings – if you’re having a butcher trim the tenderloin, ask if you can have the scraps!
- Thyme – again, fresh thyme is best for optimal flavor.
- Mustard – grainy, cause that makes it more delicious.
- Seasoning – you’ll use a combination of coarsely ground black peppercorns and Tony Chachere’s Original Creole Seasoning.
Beef Stock, Brandy, and Heavy Cream – we love our homemade beef bone broth for a flavorful, rich, and creamy base for the sauce.
How to Make Beef Wellington with Creole Mushroom Sauce
Beef Wellington isn’t a complicated recipe. What looks like a ton of work is really just a few strategically planned steps. Here are a few notes to keep in mind as you proceed with this beef Wellington recipe! Always start with a clean work surface and have fun!
- Steps 1-2: Make sure to evenly brown the beef on all sides before cooling.
- Steps 3-9: Melt butter and cook the mushrooms on medium-high heat, just long enough for the liquids to cook out. Any liquid left in the Beef Wellington will make it soggy. Be sure to cool the mushroom mix completely before arranging it on the ham. Again, we want to avoid moisture and make it soggy.
- Step 10: Coat the beef with the mustard and Tony Chachere’s spice mix before rolling in the ham and on top of the mushroom mixture. This is a great way to add one more layer of flavor.
- Step 11: Use a layer of plastic wrap to arrange the slices of prosciutto to make rolling everything up easier.
- Steps 12-17: Wrap and chill the Wellington, then roll the tenderloin into the sheets of puff pastry. After that, wrap it and chill it for another 20 minutes.
- Steps 18-21: Don’t forget the egg wash. It gives the pastry that delicious golden-brown color. Make sure to check the temperature early and look for an internal temperature of 130-135ºF for that perfect medium-rare slice. After baking the wellington, let it rest for 10 minutes before slicing.
Girl Carnivore Expert Recipe Tips
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 the 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 put one whole tenderloin into at least 2 impressive roasts.
How to achieve Medium Rare (without awkwardly watching your meat): Keep a Thermapen (instant-read thermometer) handy at all times in the kitchen. The ONLY way you can be positive you haven’t under or overcooked 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.
What to Serve with This Center-Cut Beef Tenderloin
Serve your Beef Wellington with the brandy cream sauce. Its sweet, spicy flavor and creamy texture are to die for when spooned over a slice of tender beef Wellington!
Wondering about drinks? Pair this with a nice red wine to bring out the smoky flavors.
Leftover and Reheating
Because this roast is wrapped in a pastry and surrounded by mushrooms, it’s definitely best served right away. However, leftovers will last wrapped tightly in a double layer of foil and in the fridge for up to 2 days. You can also use an airtight container, but there’s more chance for moisture to get in.
To reheat, bake at 350ºF for 25-30 minutes.
Since there are so many components to this recipe, the only surefire way of telling that the beef Wellington is done cooking is to use a meat thermometer. If the internal temperature of the meat is 135ºF, it’s good to go!
Since beef Wellington has a relatively quick cooking time, the best cut of beef to use is one that is already pretty tender. Classic beef Wellington is made using beef tenderloin which is moist, tender, and juicy!
When you’re buying your beef, head to the butcher counter and ask for a whole beef tenderloin. These can be pricy (anywhere from $17-$20/pound), but you can get two amazing roasts or one roast and a bunch of steaks.
For some handy info, check this post on understanding labels on beef!
Some moisture is unavoidable, but you can lower the chances of a soggy texture. Here are a couple of ways you can work to avoid soggy beef wellington:
Brown the beef. Browning the meat before you wrap it and cook it locks in the moisture so it’s less likely to drip a lot as it cooks.
Cook the mushrooms. You want to cook the mushrooms until you’ve cooked all the moisture out. If they’re too wet, they’ll make the puff pastry soggy as the beef Wellington cooks.
Yes, you can! To make the beef wellington ahead of time, prepare the recipe as instructed, but stop right before you add the pastry. Wrap the partially assembled beef Wellington with plastic wrap and place it in the fridge for up to 24 hours!
When you’re ready to bake it the next day, simply proceed from where you left off!
You might ask when this intricate recipe is best served. The answer is anytime, but special occasions like a holiday dinner make the most sense. The traditional British dish is a lovely main dish served around the world with favorite sides.
When you find the perfect cut of meat and add the layers of prosciutto, you get quite the dish. Cutting into the center of the puff pastry with a paring knife is so satisfying! The combination of salty prosciutto, mushrooms, and beef are to die for!
Beef Wellington with Creole Mushroom Mix
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
Sear the beef
- Preheat a skillet over medium heat.
- Sear the beef on all sides, 3 to 4 minutes. Remove from skillet, cover with foil and rest.1 2 to 3 lbs beef tenderloin
Cook the mushrooms
- Mince the mushrooms and season with the 1 teaspoon Tony Chachere’s.4 cups Mushrooms, 2 tbsp Tony Chachere’s Original Creole Seasoning
- In the same pan you seared the beef, melt the butter.1 tbsp butter
- Sauté the mushrooms, minced shallot, and thyme.1 Shallot, 1 tbsp fresh 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.
Wrap the tenderloin with ham and mushrooms
- Arrange the parma ham in the center of a large sheet of plastic wrap on a clean work surface.6 oz Sliced parma ham
- Cover the ham with the cooled mushroom mixture.
- Combine the mustard and remaining Tony Chachere’s. Coat the tenderloin in the mustard mix.2 tbsp Dijon mustard, 2 tbsp Tony Chachere’s Original Creole Seasoning
- 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.
Prepare the pastry
- Meanwhile, whisk the egg with 1 tbsp water and set aside.1 Egg
- 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.1 puff pastry
- 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.
Cook the beef wellington
- Preheat the oven to 425F.
- 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 130F and the pastry is golden and flaky.
- Allow to rest 10 minutes before slicing.
For the Brandy Cream Sauce
- Heat the pan the mushrooms were sautéd in over medium-high heat.
- Add the beef trimmings and cook until browned all over.1 cup Beef trimmings
- Add the thyme, garlic, black peppercorns, mustard and Tony Chachere’s and stir to coat the pan.1 tbsp fresh thyme, 1 clove Garlic, 1 tsp coarsely ground black peppercorns, 1 tbsp grainy Mustard, 1 tsp Tony Chachere’s Original Creole Seasoning
- Whisk in the brandy, scraping up any browned bits as needed.½ cup Brandy
- Slowly whisk in the beef stock and allow to simmer for 20 minutes. Remove the beef.1 cup Beef stock
- Whisk in the heavy cream and bring to a low simmer for 5 to 7 minutes.1 cup Heavy Cream
Rest, slice and serve
- Allow to rest 10 minutes before slicing.
- Serve the sliced Beef Wellington with desired sides and a drizzle of brandy cream sauce.
- Garnish with fresh parsley and thyme & serve hot.