Beef Wellington with Creole Mushroom Mix

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.


– beef tenderloin – Tony Chachere’s Original Creole Seasoning – Mushrooms – thyme – Shallot – butter


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.

In the same pan you seared the beef, melt the butter.

Sauté the mushrooms, minced shallot and 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.

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