Sirloin Wellington

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Sirloin Wellington
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Sirloin Wellington

Recipe by Bernie Torras
0.0 from 0 votes
Course: PrincipalDifficulty: Media
Rations

4

rations
Preparation time

1

hour 

10

minutes
Cooking time

30

minutes
Calories

800

kcal
Resting time

10

minutes
Total time

1

hour 

50

minutes

Take your dinners to another level with our Sirloin Wellington!

This culinary jewel brings together the best of veal and the incomparable flavor of old mustard, mushrooms and foie gras. Each bite is a culinary journey, with the crispy texture of the puff pastry and the juicy solomillo wellington with bacon and foie inside.

The process is an act of love: sealing the meat, preparing the farce, wrapping it all in bacon and puff pastry, and finally baking it to perfection. We invite you to put on your favorite playlist, tie your apron and dive into the creation of this classic gourmet recipe for sirloin wellington.

Let's get to work and enjoy the kitchen!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 1 Beef tenderloin (veal fillet)

  • Salt and pepper

  • Extra virgin olive oil

  • Old mustard

  • 500 gr mushrooms

  • 2 tablespoons foie

  • 4 shallots

  • Chopped wood

  • Slices of bacon or Iberian bacon

  • 1 puff pastry sheet

  • 1 egg

Pasos

  • Start by seasoning the sirloin (beef tenderloin) with salt and pepper to taste.
  • Heat a little olive oil in a skillet over medium-high heat. Seal the meat in the pan, turning it so that it browns evenly on all sides.
  • Once browned, remove the meat from the pan and spread with the old mustard.
  • Now, prepare the stuffing (or farce): chop the mushrooms and shallots finely. In the same pan, add a little more olive oil and brown the shallots. When transparent, add the chopped mushrooms. Cook until mushrooms are tender.
  • Add a dash of chopped palo and let it reduce over low heat. Once reduced, add the two tablespoons of foie and mix well. Finally, season with salt and pepper.
  • Unroll a piece of plastic wrap. Arrange the slices of bacon or Iberian bacon on the plastic wrap, place the stuffing on top, and then the meat in the center. Carefully roll up, using the cling film to help you, and make sure the meat is well covered. Reserve in the refrigerator for 20 minutes to set.
  • Preheat the oven to 190°C. Unroll the puff pastry sheet and place the sirloin in the center. Wrap the tenderloin in the puff pastry, making sure it is completely covered.
  • Brush the surface of the puff pastry with beaten egg and decorate as desired. Place the tenderloin on the baking sheet at medium-high and bake for 25-30 minutes, or until the puff pastry is golden brown and crispy.
  • Let the sirloin Wellington rest for about 10 minutes on a rack before serving to allow the juices to redistribute throughout the meat.

Notas

  • It is advisable to let the sirloin Wellington rest in the refrigerator for about 5 minutes more before baking. This will help it keep its shape during cooking. It also allows the juices to redistribute, improving the flavor and texture of the meat.
    • >
  • Careful with the searing of the meat: It is essential to seal the tenderloin well in the first step, as this helps to retain the juices and ensures a tender and juicy stuffing.
  • You can experiment with other varieties to give a personal touch to your Wellington. For example, Dijon mustard can provide a milder, more sophisticated flavor.
    • >
  • Try to maintain a slightly coarse texture when crushing the mushrooms. This will contribute to the overall texture of the stuffing and prevent it from becoming too thinly mashed.
    • >
  • Bacon not only adds flavor, but also helps to keep the meat moist. Make sure it completely covers the tenderloin.
    • >
  • Try not to stretch the puff pastry sheet too much, as it may break during cooking. Also, make sure the puff pastry is well sealed to prevent juices from escaping.
    • >
  • Consider serving the Wellington with a simple side dish, such as baked potatoes or steamed vegetables, to balance out the richness of the main course.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 300g
  • Calories: 800kcal
  • Fat: 55g
  • Saturated Fat: 17g
  • Trans Fat: 0g
  • Cholesterol: 125mg
  • Sodium: 400mg
  • Potassium: 900mg
  • Carbohydrates: 17g
  • Fiber: 3g
  • Sugar: 5g
  • Protein: 35g
  • Vitamin A: 75IU
  • Vitamin C: 10mg
  • Calcium: 30mg
  • Iron: 3mg
If you are looking for 10

Key points of the recipe

  1. Perfect searing of the steak: Be sure to sear the meat evenly in a skillet over medium-high heat before basting with mustard. This helps to retain the juices and ensures that the tenderloin is juicy after cooking in the oven.
  2. Resting and Cooling: After wrapping the sirloin in bacon and stuffing, and before wrapping it in puff pastry, it is crucial to refrigerate it for 20 minutes so that the shape is maintained during cooking. Also, let the cooked Wellington rest for 10 minutes before slicing to redistribute the juices.
  3. Sealed and Browned Puff Pastry: Make sure the puff pastry is well sealed around the tenderloin to prevent the juices from escaping. Brush with beaten egg to obtain a golden, crispy finish and bake until the puff pastry is perfectly cooked.

Pairing with wine

Steak Wellington is a dish with a lot of flavor and different textures. In this sense, a wine that can cope with this complexity would be ideal. A red wine, particularly a Cabernet Sauvignon or Malbec, would be excellent choices. These wines have enough body and tannins to balance the richness of the sirloin and bacon, but also have enough acidity to cut through the foie and mustard. The fruity and earthy flavors of these wines will also complement mushrooms and shallots well.

I would avoid pairing this dish with white wines, as the robustness and intense flavors of the meat, mustard and foie could overwhelm the delicacy of most white wines.

Beer pairing

Regarding the pairing with beer, an ideal choice would be a Stout or a Porter, which are dark and full-bodied beers. The cocoa, coffee and roasted malt notes of these beers could make an interesting counterpoint with the tenderloin and puff pastry, without overwhelming the flavor of the dish.

An Amber Ale could also work well, with its balance of malty and hoppy flavors that can complement both the meat and the milder flavors of the puff pastry and mushrooms.

It would be advisable to avoid too light beers such as Lager or Pilsner, as they would probably not be able to compete with the intense flavors of the wellington steak. Similarly, beers with high hop content or IPAs might contrast too much with the richness of the dish.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Eggs, Mustard

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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