Fillet Wellington

How to prepare a Wellington sirloin .

Today we will have on the table a party recipe, worthy of a king. I’m talking about the delicious Wellington sirloin .

On the blog you have a lot of meat recipes ready to convince your guests, but without a doubt this preparation stands out above the rest.

Although it seems like a difficult recipe, the reality is that it is a much simpler recipe than it might seem at first glance. I assure you that it will amaze you when you appear with this dish on the table.

It is a meat dish, usually beef, beef or beef sirloin , which together with a series of ingredients such as mustard, foie gras, and a mashed mushroom and chive sauce, duxelle, is cooked in the oven wrapped in a puff pastry sheet.

You can find a slightly lower cost option for this recipe, a Wellington sirloin made with pork sirloin instead of veal, which in no way detracts from the result.

In this possible range of recipes, a great option is undoubtedly the Sirloin in Puff Pastry , better known as “Sirloin Wellington” , a well-known and traditional dish in the Anglo-Saxon world. Precisely in the US, it became very popular as it was one of President Richard Nixon’s favorite dishes.

Today Gordon Ramsay, the celebrated chef in ” Nightmare in the Kitchen” and “Top Chef”, has contributed greatly to its spread by having his own recipe for Sirloin Wellington.

With these references we can already place ourselves in the particular history of Sirloin Wellington , which receives its name from the British military man Arthur Wellesley, first duke of Wellington.

His great feat was the victory over Napoleon Bonaparte at the Battle of Waterloo. Such was his fascination with this preparation that he required cooks to cook at all meals or banquets where he was the host.

It is a very tasty recipe that I encourage you to prepare at home, it will surely become part of your party repertoire.

Preparing the meat for the Wellington sirloin

1. We start by cleaning the sirloin. We must remove from the meat the ribs and remains of fat that cover the piece of meat.
2. It is important that we choose a piece of meat that adapts to the dimensions of the puff pastry sheet that we have.
3. If it is very long or very thick we can always supplement the two sheets to wrap it.
4. In a saucepan, heat a drizzle of olive oil or butter.
5. We brown the sirloin on all sides to seal it as best as possible and thus avoid releasing most of its juices during baking. We reserve the meat once sealed.

Preparation of the accompaniment for the Wellington fillet filling

1. In the same casserole, with the same oil, fry the diced chives.
2. Let them cook for 6 or 7 minutes and add the clean and chopped mushrooms. We cook 10 minutes more, salt and remove from the heat.
3. Transfer the chives with mushrooms, the duxelle, to the glass of the mixer and crush the mixture. We reserve.
4. Spread the foie all over the meat in such a way that the sirloin is completely covered with the foie. We reserve.
5. We spread a transparent paper on a work surface.
6. We place the Serrano ham in such a way that it occupies the entire development of the sirloin.
7. It must be spread so that when we put the meat on top we can roll it into ham on its entire surface.
8. Spread the ham with the mustard with the help of a kitchen brush.
9. We spread the duxelle over the entire surface of the ham on top of the mustard.
10. We must be careful to leave one of the sides free to allow the cream to spread out when it is rolled up in the sirloin.
11. We place on top the sirloin smeared with foie that we have reserved.
12. With the help of transparent paper we make a roll with the meat that we will leave covered with the ham, mustard and duxelle.

Baking and final presentation of the sirloin

1. We spread the puff pastry on an oven paper and place the meat roll on top. As if it were a package, we closed the sirloin roll with the puff pastry. We place the closure at the bottom by turning the package of dough.
2. Follow the step by step of the photos or the video, so it will be much easier for you to follow the recipe to the letter.
3. We preheat the oven to 200ºC,
4. We beat the egg and with a brush we paint the puff pastry . In this way we will help to glue the joints and give it a golden touch while cooking in the oven.
5. We bake the Wellington sirloin for 30 or 35 minutes at 200º C with heat above and below without the option of a fan. As you know each oven is a world and “hurries” in a different way, so the range of 5 minutes.
6. It would not hurt if you tried before to prepare the recipe if you want to make it for a special day, as with everything you are not born knowing everything.
7. I have prepared this sirloin more than 10 times, and it gets better every time. The goal is for the puff pastry to be well toasted on the outside and the meat tender and juicy.
8. Once this time has passed, we remove the sirloin from the oven and let it rest 10 minutes before serving.

It is a much simpler recipe to prepare than it may initially seem.

If you do not want to miss a detail on how to prepare this recipe for sirloin in puff pastry or Wellington , click on the photos in the step by step.

Tips on Wellington sirloin

• It is perfect as an accompaniment to sautéed vegetables, some wild asparagus or some peppers. The result will be a dish that will impress your guests, a whole recipe for yummy.
• This is the original recipe is with beef sirloin or beef.  For the filling we will stick to the tastes of Wellington and use ” Duxelles “. A sauce made from well-chopped mushrooms and shallots, mustard and foie gras pate.
• I recommend this Wellington sirloin as a starter or as a main course. Accompanying them with a garnish of vegetables such as bell peppers or asparagus. Or maybe some roasted or fried potatoes , tomato salad or as the English take it, with a red fruit sauce or blueberry jam.
• It is a fairly easy recipe. It is very managed so that your guests are amazed with the final result. With a fantastic presentation, worthy of a Sunday table. The combination of hot pate with sirloin is spectacular.