Mummified Sirloin Wellingtons are a unique and scary take on the classic Beef Wellington recipe! This version is perfect for people who are short on time but don’t want to give up flavor. They are fun, festive, and perfect for your spooky Halloween table! Serves 4.
Disclosure: This post is sponsored by AdapTable Meals. As always, all opinions are my own.
Beef Wellington is a classic dish that has graced fine dining menus for generations. This elegant entrée features tender beef wrapped in puff pastry and blanketed in a mushroom duxelles. While the traditional recipe calls for using filet mignon, the luxurious cut can be pricey. This leaves home cooks wondering – can you make Beef Wellington with a more budget-friendly sirloin steak?
The short answer is yes, you absolutely can make delicious Beef Wellington with sirloin With the right techniques, sirloin can produce a tasty Wellington that rivals the filet mignon version In this complete guide, we’ll break down everything you need to know to make sirloin Beef Wellington, including
- The differences between filet mignon and sirloin
- Tips for preparing sirloin for Wellington
- Step-by-step recipe and cooking instructions
- Serving suggestions to highlight your Wellington
Let’s get started!
Filet Mignon vs. Sirloin for Beef Wellington
Traditionally, Beef Wellington uses filet mignon, the famously tender cut from the tenderloin. With its perfect lean-to-fat ratio and melt-in-your-mouth texture, filet makes an incredible base for Wellington. However, the cut comes at a steep price, ranging from $20-40 per pound.
Sirloin offers big savings, costing just $7-12 per pound. Located near the rear and rump of the cow, sirloin delivers robust beefy flavor. The cut is fairly lean yet remains juicy and moist when cooked properly. For home cooks wanting premium flavor without the premium cost, sirloin is a smart choice for Beef Wellington.
When cooking filet mignon, special care must be taken to prevent overcooking the ultra-tender meat. Sirloin is far more forgiving, giving you more leeway when roasting the Wellington. With the right preparations, sirloin can become just as tender and flavorful as filet.
Preparing Sirloin for Beef Wellington
Sirloin requires some TLC to make it tender enough for Beef Wellington. Here are some tips:
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Trim excess fat and sinew: Remove any large pieces of fat or silver skin to prevent chewing on tough bits.
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Cut into portions: Cut the steak into 4-6 oz portions. Smaller cuts cook more evenly.
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Tenderize: Use a meat mallet or tenderizer tool to gently pound the sirloin. This helps break down fibers.
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Marinate (optional): Soaking the sirloin in an acidic marinade for 1-2 hours adds moisture and flavor.
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Sear the meat: Browning the sirloin before roasting further tenderizes while adding savory flavor.
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Let it rest: Allowing the seared steak to rest firms it up for easier wrapping.
With proper trimming, pounding, and searing, you can craft a tender and tasty sirloin roast perfect for Beef Wellington.
Step-By-Step Cooking Instructions
Follow these steps to create foolproof sirloin Beef Wellington:
Ingredients:
- 1 lb sirloin steak
- 8 oz puff pastry, thawed
- 8 oz mushrooms, chopped
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 4 oz prosciutto
- 1 egg, beaten
Directions:
- Trim sirloin of excess fat and cut into 4 portions. Use a mallet to gently tenderize the meat.
- Sear steak portions in a hot skillet with 1 tbsp oil until browned, about 1-2 minutes per side. Transfer to a plate to cool.
- In the skillet, sauté mushrooms with 1 tbsp oil until lightly browned, about 5 minutes. Stir in Dijon mustard.
- On a flat work surface, roll out puff pastry into a large rectangle. Layer prosciutto over pastry leaving a 1 inch border.
- Place seared sirloin portions on prosciutto and top with mushroom mixture. Brush border with egg wash.
- Roll the puff pastry around the sirloin and pinch edges to seal. Transfer seam-side down onto a baking sheet.
- Brush Wellington with egg wash and cut slits into the top. Bake at 400°F for 25-30 minutes until golden brown.
- Let rest 10 minutes before slicing into portions. Serve immediately.
The end result is a picture-perfect, restaurant-quality Beef Wellington made affordable and achievable thanks to humble sirloin.
Serving Suggestions
Beef Wellington makes a spectacular centerpiece entrée for dinner parties or date nights. Serve your sirloin Wellington with:
- Creamy mashed potatoes to complement the crisp puff pastry
- Sauteed greens like spinach or asparagus to balance the richness
- Zippy horseradish sauce or demi-glace for extra flair
- A full-bodied Cabernet Sauvignon or Pinot Noir wine
Slice the Wellington into perfect pink slices showing off your flaky, golden crust. The combo of juicy beef, savory mushrooms, and crispy pastry is sure to impress any guest.
Common Questions about Sirloin Wellington
Can I use pre-made puff pastry?
Yes, feel free to use store-bought puff pastry for convenience. Look for an all-butter variety for the best flavor and flakiness.
What sides go well with sirloin Wellington?
Buttery mashed potatoes, roasted vegetables, and fresh green salads make excellent pairings. A rich demi-glace sauce or horseradish cream adds even more flavor.
How do I prevent soggy puff pastry?
Be sure to cook mushrooms thoroughly to remove excess moisture. Searing the sirloin further expels juices. Brushing the pastry with egg wash creates a barrier against sogginess.
Can I prepare Wellington ahead of time?
You can prepare the components 1-2 days in advance. Assemble the Wellington, then freeze it unbaked. When ready to use, thaw in the fridge overnight and bake as directed.
How should I reheat leftover Wellington?
Leftover slices can be reheated in the oven at 300°F for 10 minutes wrapped in foil. The pastry may lose its crispness but still tastes great.
Make Weeknight Wellington a Reality
While it may seem intimidating, Beef Wellington can be simplified by using budget-friendly sirloin. With the right preparations, sirloin can be just as scrumptious as filet mignon inside a flaky puff pastry crust. Now you can enjoy this iconic dish anytime without breaking the bank. Impress your guests and savor sweet, buttery puff pastry wrapped around juicy, succulent steak.
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what temperature should sirloin wellington be cooked at?
At 425˺F, this sirloin wellington cooks for 20 to 35 minutes, depending on how thick the steak is and how hot you like it. As a reminder, here are the temperatures for steak doneness:
Medium Rare – 135˚F
Medium Well – 155˚F
Well Done – 160˚F+
about these mummified sirloin wellingtons
You all know I can’t leave you without a Halloween recipe or two, right?!
What I wanted to give you this year is a dinner that:
- ANYONE can make. It’s easy, only needs a few simple ingredients, and doesn’t have to be perfect.
- Packs a punch of flavor.
- Because it can be made ahead of time, it’s great if you want to have people over for a Halloween party OR if you want a themed dinner after trick-or-treating.
- Is spoooooooky!!
The truth is, there’s so much flavor in these sirloin wellingtons, and that comes from one place primarily…
The marinated garlic butter steaks.
Oh, but let me be clear. These steaks are not something you have to marinate. They come like that.
Well, let me introduce you to AdapTable Meals. They have figured out the best way to pack in the flavor and provide quick, easy meal solutions for your everyday celebrations in a way that I haven’t experienced before. AdapTable Meals has a whole line of marinated meats that have so much flavor and are ready to be cooked. They are saving you the time of making the marinade and marinating for hours, so you can spend more time with the ones you love!
For this recipe in particular, I am using their super flavorful and tender garlic butter sirloin steaks.
Their products will spice up your dinner routine, whether it’s for a holiday dinner party or a weeknight meal when you don’t have time to marinate your meats (because that’s pretty much me, haha!). They use simple, real ingredients and don’t use any preservatives.
I love that these wellingtons are small and easy to serve, and I also like that the puff pastry is wrapped in a way that doesn’t need to be perfect. You can be as messy as you want when pulling the puff pastry across the steaks. With all those pieces of cloth hanging off of them, the whole mummy thing sounds like it needs to be flawed.
mushrooms – for this recipe, I used white button mushrooms.
herbs – for the mushroom duxelles, I added fresh thyme and fresh sage. You can also use dried if that’s what you have on hand.
steak – you will need four AdapTable Meals Garlic Butter Sirloin Steaks. Their sirloin steaks are SO flavorful, you don’t even need to season them with salt and pepper. They already come marinated in garlic, butter, and herbs to really pack in the flavor. There aren’t any artificial ingredients or preservatives – just real beef and real big flavor!.
When I sear those delicious steaks, I use an oil with a high smoke point, like avocado or grapeseed oil. puff pastry – one package (two sheets) of puff pastry frozen sheets is all you’ll need!.
egg – you will need one large egg to make the egg wash for the recipe. This is what helps it get that perfect golden exterior!.
