BEEF WELLINGTON WITH CREOLE MUSHROOM MIX

BEEF WELLINGTON WITH CREOLE MUSHROOM MIX

DifficultyIntermediate

This classic recipe for Beef Wellington is easier to make than you think and has a Creole flavor that's simply mouthwatering. Kita Roberts of Girl Carnivore says with a little prep and Tony's Original Creole Seasoning, this recipe creates tender medium-rare slices every time and is simply perfect for the holidays or just a special night.

Yields12 Servings
Prep Time1 hrCook Time1 hrTotal Time2 hrs

For the Beef Wellington
 1 Beef Tenderloin, 2-3 Pounds, 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 Smoked Ham/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

For the Beef Wellington
1

Preheat a skillet over medium heat.

2

Sear the beef on all sides, 3-4 minutes. Remove from skillet and cover with foil and rest.

3

Mince the mushrooms and season with 1 teaspoon Tony's Original Creole Seasoning.

4

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.

5

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.

6

Arrange the ham over plastic wrap on a clean work surface. Cover the ham with the cooled mushroom mix.

7

Combine the mustard and remaining Tony's. Coat the tenderloin in the mustard mix.

8

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.

9

Meanwhile, whisk the egg with 1 tbsp of water and set aside. On a clean, lightly floured surface, roll the puff pastry out to a 1/4-inch thick and approximately 2 inches longer on all sides than the tenderloin. A 10x12 square should be sufficient depending on the size of the tenderloin. Brush long edge and the 2 short edges with egg wash.

10

Carefully unwrap the tenderloin from the plastic wrap and starting on the dry edge on the puff pastry, and 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.

11

Preheat oven to 425°.

12

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 40-45 minutes, until an instant read thermometer reads 130° and the pastry is golden and flaky. Allow to rest 10 minutes before slicing.

For the Brandy Cream Sauce:
13

Heat the pan the mushrooms were sautéd in over medium-high heat. Add the beef trimmings and cook until browned all over.

14

Add the thyme, garlic, black peppercorns, mustard and Tony's Original Creole Seasoning and stir to coat the pan.

15

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 trimmings.

16

Remove from heat and stir in the heavy cream.

17

Serve the sliced Beef Wellington with desired sides and a drizzle of the brandy cream sauce. Garnish with fresh parsley and thyme.

Ingredients

For the Beef Wellington
 1 Beef Tenderloin, 2-3 Pounds, 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 Smoked Ham/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

Directions

For the Beef Wellington
1

Preheat a skillet over medium heat.

2

Sear the beef on all sides, 3-4 minutes. Remove from skillet and cover with foil and rest.

3

Mince the mushrooms and season with 1 teaspoon Tony's Original Creole Seasoning.

4

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.

5

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.

6

Arrange the ham over plastic wrap on a clean work surface. Cover the ham with the cooled mushroom mix.

7

Combine the mustard and remaining Tony's. Coat the tenderloin in the mustard mix.

8

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.

9

Meanwhile, whisk the egg with 1 tbsp of water and set aside. On a clean, lightly floured surface, roll the puff pastry out to a 1/4-inch thick and approximately 2 inches longer on all sides than the tenderloin. A 10x12 square should be sufficient depending on the size of the tenderloin. Brush long edge and the 2 short edges with egg wash.

10

Carefully unwrap the tenderloin from the plastic wrap and starting on the dry edge on the puff pastry, and 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.

11

Preheat oven to 425°.

12

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 40-45 minutes, until an instant read thermometer reads 130° and the pastry is golden and flaky. Allow to rest 10 minutes before slicing.

For the Brandy Cream Sauce:
13

Heat the pan the mushrooms were sautéd in over medium-high heat. Add the beef trimmings and cook until browned all over.

14

Add the thyme, garlic, black peppercorns, mustard and Tony's Original Creole Seasoning and stir to coat the pan.

15

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 trimmings.

16

Remove from heat and stir in the heavy cream.

17

Serve the sliced Beef Wellington with desired sides and a drizzle of the brandy cream sauce. Garnish with fresh parsley and thyme.

BEEF WELLINGTON WITH CREOLE MUSHROOM MIX