This Beef Wellington with Creole Mushroom Mix is a Creole-inspired version of a classic French entree! It’s made up of tender beef, sliced ham, and a savory mushroom filling wrapped up in a buttery, flaky, golden-brown puff pastry.
What is beef wellington?
Beef wellington is a decadent entree that originated in France. It’s a 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.
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.
What you need to make this recipe
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 – I use Tony Chachere’s Creole Seasoning.
- Thyme – use fresh thyme for the best flavor.
- Shallot – add a subtle sweetness to the savory mushroom filling.
- Dijon Mustard
- Sliced Parma Ham – 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 – a flavorful, rich, and creamy base for the sauce.
How to make beef wellington with creole mushroom mix
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!
- Steps 1-2: Make sure to evenly brown the beef on all sides before cooling.
- Steps 3-9: Cook the mushrooms long enough that the liquid is cooked all the way out. Any liquid left in the mushrooms will make the beef wellington soggy. Aslo, be sure that the mushroom mix is completely cooled before arranging it over the ham. This is key to making sure that it doesn’t get soggy.
- Step 10: Coat the beef with the mustard and Tony Chachere’s spice mix before rolling in the ham and mushroom layers. This is a great way to add one more layer of flavor.
- Step 11: Use a layer of plastic wrap to arrange the parma ham to make rolling everything up easier.
- Steps 12-17: Wrap and chill the wellington, then roll the tenderloin into the puff pastry. After that, wrap 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 the wellington is done baking, let it rest for 10 minutes before slicing.
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 out my post on understanding labels on beef!
How to make beef wellington without a soggy bottom
Some moisture is pretty much 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 pretty much cooked all the moisture out. If they’re too wet, they’ll make the puff pastry soggy as the beef wellington cooks.
I highly recommend serving the beef wellington with the brandy cream sauce. Its sweet, spicy flavor and creamy texture is to-die-for when spooned over a slice of tender beef wellington!
Can you prep beef wellington ahead of time?
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, simply proceed from where you left off!
How to store
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.
To reheat, bake at 350ºF for 25-30 minutes.
More dinner recipe inspiration
- Smoked Turkey with Candied Pecan and Apple Stuffing
- Perfect Grilled Rack of Lamb
- Perfect Eye of Round Roast
- Black Friday Turkey Burger
If you’ve tried my Traeger 3-2-1 Ribs 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.
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Beef Wellington with Creole Mushroom Mix
For the Beef Wellington
- 1 2 to 3 lbs beef tenderloin trimmed and cut evenly
- 2 tablespoon Tony Chachere’s Original Creole Seasoning
- 4 cups Mushrooms
- 1 tablespoon fresh thyme
- 1 Shallot minced
- 1 tablespoon butter
- 2 tablespoon Dijon mustard
- 6 oz Sliced parma ham
- 1 puff pastry
- 1 Egg
For the Brandy Cream Sauce:
- 1 cup Beef trimmings chopped
- 1 tablespoon fresh thyme
- 1 clove Garlic minced
- 1 teaspoon coarsely ground black peppercorns
- 1 tablespoon grainy Mustard
- 1 teaspoon 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 tablespoon Tony Chachere’s Original Creole Seasoning
- In the same pan you seared the beef, melt the butter.1 tablespoon butter
- Sauté the mushrooms, minced shallot, and thyme.1 Shallot, 1 tablespoon 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 tablespoon Dijon mustard, 2 tablespoon 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 tablespoon 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 tablespoon fresh thyme, 1 clove Garlic, 1 teaspoon coarsely ground black peppercorns, 1 tablespoon grainy Mustard, 1 teaspoon 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.
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