As you get ready to host your family for the holidays, you may be thinking about what to make for dinner. The holidays are a perfect time to try out new recipes to pair with your family favorites, or to find new flavorful ways to make those favorites. Whether you’re making appetizers, side dishes, a main dish, or dessert, add some flavorful seasoning from Tony Chachere’s®! It will make your family want seconds and thirds.
Tony Chachere’s® Famous Creole Cuisine was founded in 1972 by Tony Chachere, the “Ole Master” of Creole cooking. The company is still family owned and operated in Opelousas, Louisiana. Employing more than 75 people, the family maintains a tradition of Creole authenticity in its comprehensive line of seasonings, dinner mixes, marinades, and sauces for both pantry and table. Enjoy this exclusive Beef Wellington with Creole Mushroom Mix Recipe and recipe and order some savory culinary selections from Tony Chachere’s® today!
- 1 Beef Tenderloin, 2-3 Pounds, Trimmed and Cut Evenly
- 2 TablespoonsTony’s Original Creole Seasoning
- 4 Cups Mushrooms
- 1 Tablespoon Fresh Thyme
- 1 Shallot, Minced
- 1 Tablespoon Butter
- 2 Tablespoons Dijon Mustard
- 6 Ounces Sliced Smoked Ham/Parma Ham
- 1 Puff Pastry
- 1 Egg
- Preheat a skillet over medium heat.
- Sear the beef on all sides, 3-4 minutes. Remove from skillet and cover with foil and rest.
- Mince the mushrooms and season with 1 teaspoon Tony’s Original Creole Seasoning.
- In the same pan used to sear the beef, melt the butter. Sauté the mushrooms, minced shallot and thyme. As you’re 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 ham over plastic wrap on a clean work surface. Cover the ham with cooled mushroom mix.
- Combine the mustard and remaining Tony’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 tablespoon of water and set aside. On a clean, lightly floured surface, roll the puff pastry out to a ¼-inch thick and approximately 2 inches longer on all sides than the tenderloin. Brush long edge and the 2 short edges with egg wash.
- 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.
- Preheat oven to 425°F.
- When ready to cook, brush puff pastry with remaining egg wash and slice several vents gently across the top to allow steam to escape. Bake for 40-45 minutes, until thermometer reads 130°F and the pastry is golden and flaky. Allow to rest 10 minutes before slicing.
I made it yesterday and turn out delicious. thank you!
What a great recipe! I made it for my family and it turned out very yummy. Thank you!