- 45 minutes
- For 6 people
- 2.2 € / person
- 290kcal per 100g.
How to prepare a Wellington sirloin . With the approach of a special date I recommend that you plan and consult on our website. You have plenty of meat recipes ready to convince your guests.
It seems that the origin of this recipe dates back to the 19th century, alluding to the taste of the first Duke of Wellington for this dish. Some believe that is no more than the English version of a classic French recipe, and l filet de boeuf en croûte .
Be that as it may, there is no doubt that Wellington sirloin is already a classic recipe. The preparation of today’s recipe is identical to that of the traditional wellington sirloin, but much cheaper. It is the low cost version because we are going to use pork sirloin, much cheaper than that of beef, cow or beef. Due to it being a little drier than with veal, we have varied the cooking times a little to make it perfect for you.
Such is the importance of this dish that, sometimes, Wellington is called everything that is prepared wrapped in puff pastry, fish or meat of all kinds. So you can find on the blog the puff pastry braid filled with meat that many call Wellington. We also find another similar recipe, the ” Beef Wellington ” that has added ingredients such as foie gras pate, Madeira wine, ham, and a mushroom hash. You will find this recipe soon on the blog.
Whether this is the true origin or not of the recipe, what is known is that until 1996 the name registered in a cookbook did not appear as such. I hope you like it, it is a perfect dish to share with your guests on a special occasion.
Preparation of the Wellington sirloin
- We start by preparing the meat. If the butcher has not done it, we will clean the sirloin from the fat white parts, keeping the noblest area.
- To clean the sirloin and cut the vegetables we use a good knife, which is well sharpened.
- Pour a good jet of extra virgin olive oil in a wide frying pan (which enters the sirloin with ease) and heat.
- Season the meat to taste and mark it on the pan on all sides, until it acquires a golden / toasted tone.
- In this way we give it a first cooked and seal the outside so that the juices of the meat are kept later. We reserve.
- We clean the fresh mushrooms with a little kitchen paper, never with water. Chop them finely, into small cubes.
- We also cut the shallots and the garlic cloves in fine brunoise.
- In a frying pan with a little olive oil, poach the shallots and garlic for 5 minutes over medium heat. Add the mushrooms and continue cooking another 10 min, to get them to be done slowly and do not pass us. We reserve.
- We go to the assembly of the dish that will always be done cold, it will be more manageable and will not soften the puff pastry before baking. We cover the meat in its entirety with a thin layer of Dijon mustard.
- We add the foie-gras pate to the cold “duxelles” (sauce made from mushrooms and well-chopped shallots, mustard and foie-gras pate) and mix everything well, in order to integrate all the ingredients so that we have a homogeneous paste and firm.
Baking Sirloin Wellington
- We preheat the oven to 200º C for 5 minutes in the “total heat” function.
- We place the puff pastry base on baking paper, directly on the tray. On it we spread a layer of the Duxelles mix. It should be of a size proportional to the width and length of the sirloin, and we put the meat on it.
- Again, this time on top, pour a layer of the reserved mixture.
- We carefully close the puff pastry forming a package, leaving the joints at the bottom so that it is more attractive once it comes out of the oven.
- If you have bought a round puff pastry, it will be enough to cut the excesses, which we can take advantage of later to decorate the “Wellington” package to our liking.
- 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.
- As for the decoration, each one can give the personal touch that they like the most. You can put puff pastry strips as in empanadas. Make figures or also draw lightly with the blade of a knife (trying not to totally pierce the dough).
- We place the tray in the central part and bake 20 minutes at 200º C.
Final presentation of the Wellington sirloin
- As you know each oven is a world and “hurries” in a different way. The goal is for the puff pastry to be well toasted on the outside and the meat tender and juicy.
- Once done and removed from the oven, do not be in a hurry to taste it. It is necessary to let it rest for at least 10 minutes, it will settle and then it will be easier to chop it.
- For the plating we cut into slices of about 2-3 cm. We serve hot, as soon as we have cut it.
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 for Making a Wellington Sirloin Steak
- The original recipe is with beef, beef or veal sirloin. To make it more economical, we are going to cook a pork tenderloin , easier to find in the markets and much cheaper.
- 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.
- Shallots, similar to onions but smaller in size and shape. The most common variety in Spain is long and reddish in color. With a mild flavor, while sweet and delicate. They have a point between onion and garlic. So the filling will have an exquisite slightly sweet and spicy flavor thanks to them.
- 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.