Traditional Wellington sirloin, the perfect recipe for the Christmas menu (with video included)

We could not miss in our repertoire the recipe for the traditional Wellington sirloin, perfect for our Christmas menu. A tender piece of sirloin, surrounded by a charade of shallots, mushrooms and foie, wrapped in a cape. Imagine him on the table and surrounded by other food with which to accompany him. Is not your mouth watering?

Contrary to what many may think, the Wellington sirloin is easy and simple. Also laborious, because you have to prepare the duxelle (the farce of shallots and mushrooms), seal the sirloin and wait for both to cool to proceed. To facilitate the wrapping, we have used a sheet of phyllo dough (better if there are two) and a very cold sheet of puff pastry. The meat point can be adjusted by increasing or reducing the oven time, to taste.


For 6 people
  • Sirloin (beef or beef) in one piece 1 kg
  • Shallot 4
  • Mushrooms 600 g
  • Liquid cream for cooking 15 ml
  • Worcestershire sauce 15 ml
  • Foie pate 50 g
  • Blade edge dough 1
  • Rectangular sheet puff pastry 1
  • I beaten egg 1
  • Extra virgin olive oil 45 ml
  • Dijon mustard
  • Dried thyme
  • Salt
  • Ground black pepper

How to Make Traditional Wellington Sirloin

Difficulty: easy
  • Total time 1 h 10 m
  • Elaboration 20 m
  • Cooking 50 m
  • Repose 10 m

We begin by preparing the duxelle with which to wrap the sirloin. Chop the shallots. We clean the mushrooms of possible earth remains and chop. Heat the oil in a frying pan and poach the shallot. When it is tender we add the mushrooms, salt and pepper and sauté until there is no juice left. Add the liquid cream, the Worcestershire sauce, cook for a couple of minutes, remove and let cool.

Season the sirloin with salt and pepper. Heat a griddle or large skillet, add a little oil and seal the sirloin over high heat on all sides. We remove and let cool.

When the sirloin and duxelle are cold we proceed with the recipe. We spread one or two sheets of phyllo dough on the work table and, on it, we spread the duxelle, the foie pate in pieces and sprinkle with thyme. Spread the sirloin with a thin layer of mustard and place it on one side. We wrap with the phyllo dough, cutting the excess from the sides.

Next we spread the puff pastry on a sheet of sulfurized paper and place the sirloin on top. We wrap, leaving the union of the puff pastry at the bottom and closing the sides, for which we help ourselves with beaten egg. We help ourselves with beaten eggs. Brush the entire surface of the puff pastry with beaten egg (if we have leftover puff pastry we can decorate with strips or other shapes).

We transfer the sirloin to a baking tray. We cook for 30-40 minutes (depending on the point we want to give the meat) in the oven, pre-heated to 210ºC, placing the tray on the bottom of it. In this way the puff pastry joint will be sealed quickly. Let stand 10 minutes before cutting and serving.

What to accompany the Wellington sirloin

Wellington sirloin is a celebratory table classic that many side dishes look great on. Delicious with baked glazed carrots and radishes, roasted potatoes with dill butter, tomato confit, green bean stir fry with black garlic or a simple creamy mashed potato.

Tags:  Meats And Birds Vegetables And Legumes Fish 

Interesting Articles