Beef Wellington with Creole Mushroom Mix

7 Min Read

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.

This traditional Beef Wellington Recipe provides a delicacy for a dinner party any time of year, specifically the holidays. There’s something about whipping out a roast at a gathering that screams holiday cheer. You can recreate this seared tenderloin and serve up thick slices for loved ones. Take a thorough look at the recipe card below so you don’t miss any steps.

If you’re into Smoked Beef Tenderloin or Grilled Pork Tenderloin, this recipe won’t disappoint.

What is Beef Wellington?

Beef Wellington is a decadent entree that originated in France. Rumor has it that the name comes from Arthur Wellesley, the 1st Duke of Wellington. It was claimed to be his favorite dish. Therefore, it was named after him. It’s a delicate dish stuffed with finely minced mushrooms that have been pan-roasted, called mushrooms duxelles, and tender beef that has been wrapped and baked in a flaky puff pastry crust.

This recipe is a Creole-inspired version. We kick things up a bit by seasoning the duxelles with Tony Chachere’s classic blend, then we slather the beef in a spicy mustard paste. It’s a little different than Oven Roasted Chateaubriand you may be used to.

What you need to make this recipe

Ingredients to Make Beef Wellington

For the Beef Wellington:

  • Beef Tenderloin – around the holiday season, these are often on sale if you buy an entire tenderloin. See if the staff at the butcher counter will trim a whole one for you and you get two amazing roasts or one roast and a bunch of steaks!
  • Seasoning – Tony Chachere’s Creole Seasoning is a great choice
  • Mushrooms – Shiitake mushrooms work well
  • Thyme – use fresh thyme for the best flavor.
  • Shallot – add a subtle sweetness to the savory mushroom filling.
  • Butter
  • Dijon Mustard
  • Sliced Parma Ham – we love Proscuitto san Danielle or the best smoked ham your deli has.
  • Puff Pastry
  • Egg – used in an egg wash which helps the puff pastry get that delicious golden-brown finish.

For the Brandy Cream Sauce: 

  • Beef Trimmings – if you’re having a butcher trim the tenderloin, ask if you can have the scraps!
  • Thyme – again, fresh thyme is best for optimal flavor.
  • Garlic
  • Mustard – grainy, cause that makes it more delicious.
  • Seasoning – you’ll use a combination of coarsely ground black peppercorns and Tony Chachere’s Original Creole Seasoning.

Beef Stock, Brandy, and Heavy Cream – we love our homemade beef bone broth for a flavorful, rich, and creamy base for the sauce.

How to Make Beef Wellington with Creole Mushroom Sauce

Beef Wellington isn’t a complicated recipe. What looks like a ton of work is really just a few strategically planned steps. Here are a few notes to keep in mind as you proceed with this beef Wellington recipe! Always start with a clean work surface and have fun!

  • Steps 1-2: Make sure to evenly brown the beef on all sides before cooling.
  • Steps 3-9: Melt butter and cook the mushrooms on medium-high heat, just long enough for the liquids to cook out. Any liquid left in the Beef Wellington will make it soggy. Be sure to cool the mushroom mix completely before arranging it on the ham. Again, we want to avoid moisture and make it soggy.
  • Step 10: Coat the beef with the mustard and Tony Chachere’s spice mix before rolling in the ham and on top of the mushroom mixture. This is a great way to add one more layer of flavor.
  • Step 11: Use a layer of plastic wrap to arrange the slices of prosciutto to make rolling everything up easier.
  • Steps 12-17: Wrap and chill the Wellington, then roll the tenderloin into the sheets of puff pastry. After that, wrap it and chill it for another 20 minutes.
  • Steps 18-21: Don’t forget the egg wash. It gives the pastry that delicious golden-brown color. Make sure to check the temperature early and look for an internal temperature of 130-135ºF for that perfect medium-rare slice. After baking the wellington, let it rest for 10 minutes before slicing.

What to Serve with This Center-Cut Beef Tenderloin

Serve your Beef Wellington with the brandy cream sauce. Its sweet, spicy flavor and creamy texture are to die for when spooned over a slice of tender beef Wellington!

Serve the beef Wellington on its own or next to a few side dishes. It is also great served with roasted squash, green beans, or smoked brussels sprouts.

Wondering about drinks? Pair this with a nice red wine to bring out the smoky flavors.

Leftover and Reheating

Because this roast is wrapped in a pastry and surrounded by mushrooms, it’s definitely best served right away. However, leftovers will last wrapped tightly in a double layer of foil and in the fridge for up to 2 days. You can also use an airtight container, but there’s more chance for moisture to get in.

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