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.This Beef Wellington with Creole Mushroom Mix is a Creole-inspired version of a classic French entree! It’s made up of savory beef tenderloin, sliced ham, and a savory mushroom filling wrapped up in a buttery, flaky, golden-brown puff pastry.
Contents
INGREDIENTS 1x2x3x
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
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 tbsp Tony Chachere’s Original Creole Seasoning
- In the same pan you seared the beef, melt the butter.1 tbsp butter
- Sauté the mushrooms, minced shallot, and thyme.1 Shallot,1 tbsp 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 tbsp Dijon mustard,2 tbsp 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 tbsp 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 tbsp fresh thyme,1 clove Garlic,1 tsp coarsely ground black peppercorns,1 tbsp grainy Mustard,1 tsp 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.
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
