Beef Wellington with Creole Mushroom Mix
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.
What you Need
For the Beef Wellington: > Beef tenderloin > Mushrooms > Fresh thyme
What you Need
For the Brandy Cream Sauce: > Beef trimmings > Coarsely ground black peppercorns > Brandy
How to make Beef Wellington: 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! 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).
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).
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.
> Serve the sliced Beef Wellington with desired sides and a drizzle of brandy cream sauce. > Garnish with fresh parsley and thyme.