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Beef Wellington with Creole Mushroom Mix

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.
Course Main Course
Cuisine english
Prep Time 1 hour
Cook Time 1 hour
Resting Time 10 minutes
Total Time 2 hours 10 minutes
Servings 12
Calories 630kcal
Cost $50

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

For the Beef Wellington

  • 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.
  • Remove the mushroom mix from the pan and allow to cool.
  • Arrange the parma ham over plastic wrap on a clean work surface.
  • Cover the ham with the cooled mushroom mixture.
  • Combine the mustard and remaining Tony Chachere’s. Coat the tenderloin in the mustard mix.
  • 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.
  • Meanwhile, whisk the egg with 1 tbsp water and set aside.
  • 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.
  • 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.
  • Preheat the oven to 425.
  • 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 130 and the pastry is golden and flaky.
  • Allow to rest 10 minutes before slicing.
  • Heat the pan the mushrooms were sautéd in over medium-high heat. Add the beef trimmings and cook until browned all over.
  • Add the thyme, garlic, black peppercorns, mustard and Tony Chachere’s and stir to coat the pan.
  • Whisk in the brandy, scraping up any browned bits as needed.
  • Slowly whisk in the beef stock and allow to simmer for 20 minutes. Remove the beef.
  • Remove from heat and stir in the heavy cream.
  • Serve the sliced Beef Wellington with desired sides and a drizzle of brandy cream sauce.
  • Garnish with fresh parsley and thyme.

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.
  • 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.
  • Remove the mushroom mix from the pan and allow to cool.
  • Arrange the parma ham over plastic wrap on a clean work surface.
  • Cover the ham with the cooled mushroom mixture.
  • Combine the mustard and remaining Tony Chachere’s. Coat the tenderloin in the mustard mix.
  • 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.
  • Meanwhile, whisk the egg with 1 tbsp water and set aside.
  • 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.
  • Brush 1 long edge and the 2 short edges with the egg wash.
  • 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.
  • Preheat the oven to 425.
  • 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 130 and the pastry is golden and flaky.
  • Allow to rest 10 minutes before slicing.

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