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.
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! 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).