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.

Cooked beef wellington in a golden brown puff pastry shell with brandy cream sauce.

In this 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. 

If you’re into Smoked Beef Tenderloin or Grilled Pork Tenderloin, this recipe won’t disappoint.

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 for a beef wellington 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.
  • Butter
  • 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.
Ingredients for brandy cream sauce.

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.
  • Garlic
  • 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 for how to make beef wellington.
  • 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.
Sliced beef wellington on a plate with greens and potatoes.

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. 

Slice of beef welling on a plate with roasted potatoes and greens.

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!

Serve the beef Wellington on its own or next to a few side dishes. It is also great served with roasted squash, green beans, or smoked brussels sprouts.

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.

Sliced Beef Wellington arranged on a cutting board with brandy cream sauce and Tony Chachere's spices.

​Recipe FAQs

HOW TO TELL WHEN BEEF WELLINGTON IS READY

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!

WHAT CUT OF BEEF IS BEST FOR BEEF WELLINGTON?

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!

HOW TO MAKE BEEF WELLINGTON WITHOUT A SOGGY BOTTOM

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.

Can You Prep Beef Wellington Ahead of Time?

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!

More Impressive Roasts recipes

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

5 from 30 votes
Prep: 1 hour
Cook: 1 hour
Resting Time: 10 minutes
Total: 2 hours 10 minutes
Servings: 12
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.

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 

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.

Video

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. 

Nutrition

Serving: 12g | Calories: 630kcal | Carbohydrates: 13g | Protein: 31g | Fat: 48g | Saturated Fat: 20g | Cholesterol: 145mg | Sodium: 393mg | Potassium: 650mg | Fiber: 1g | Sugar: 1g | Vitamin A: 812IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 4mg
Course: Main Course
Cuisine: english
Author: Kita Roberts

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.

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5 from 30 votes (19 ratings without comment)

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Comments

  1. Hey tried out your recipe and it came out really well , earlier was a bit confused with the recipe of Brandy cream sauce , but then figured it out well . It has become my grandma’s favourite recipe . Looking forward to your blog for more such new recipes and can’t wait to try them out . Thanks and regards .

  2. 5 stars
    My meat eater boss will love this recipe. He always looks for new recipes to cook over the weekend. Saving this for him.

  3. 5 stars
    My dad’s favourite meal is actually beef wellington.
    Also, one of the reasons I hate cooking with meat is that I never know when it is done. I like that you give suggestions on that. I feel like I would be so freaked out making this!!

  4. 5 stars
    Beef Wellington is something I have always been intimidated to make but love. Yours is a great twist ..You had me at Tony’s and creole mustard. Tony’s is a standard seasoning at my house.

  5. 5 stars
    I have never made Beef Wellington but your step by step pics make me want to give it a try. You also had me at Tony’s and Creole mustard..yummm the flavors in this sound amazing. Tony’s is a standard seasoning at my house, it sits next to the salt and pepper shakers.

  6. 5 stars
    Beef Wellington is one of these timeless classic dishes, always such a crowd pleaser! Your version looks delicious, and it would be perfect for the upcoming holiday season!

  7. 5 stars
    I went to a very nice restaurant this week and had the first beef wellington I had had in years! It was so good and reminded me how much I love it. I was thinking of doing it as my second meat dish this Christmas, now I have seen this recipe I absolutely must!

  8. 5 stars
    What a perfect beef wellington recipe… no need to look any further! Everyone loved it, and that red wine reduction sauce is a must… I wanted to (and maybe did) lick my plate!

  9. 5 stars
    Love your recipe. This is such an amazing dish. Definitely awesome for a festive occasion. Amazing combinations to making this perfect recipe.

  10. 5 stars
    I love a beef Wellington, and the Creole mushrooms add such a unique twist! This will be perfect for the holidays. Thanks for sharing!