Can You Make Beef Wellington With Sirloin? The Full Guide

Beef Wellington is a classic dish that has been enjoyed by foodies for generations. However, the traditional recipe can be quite expensive, as it calls for filet mignon as the main ingredient.

But what if we told you that you could make this delicious dish with a more affordable cut of meat? That’s right, we’re talking about sirloin.

In this article, we’ll explore whether or not you can make Beef Wellington with sirloin and provide you with some tips and tricks to make this dish a success.

So, let’s get started!

Can You Make Beef Wellington With Sirloin?

The short answer is yes, you can make Beef Wellington with sirloin. While the traditional recipe calls for filet mignon, which is a tender and expensive cut of meat, sirloin can be a more affordable and flavorful alternative.

Sirloin steak is a lean cut of beef that comes from the rear of the animal. It has a rich, beefy flavor and can be cooked to your desired level of doneness. While it may not be as tender as filet mignon, it still makes for a delicious Beef Wellington.

To make Beef Wellington with sirloin, you’ll need to prepare the meat by searing it in a pan and then wrapping it in puff pastry with a layer of mushroom duxelles. The pastry will help to keep the meat moist and tender while also adding a crispy texture.

The Traditional Beef Wellington Recipe

To make a traditional Beef Wellington, you will need a good beef fillet, preferably Aberdeen Angus, of around 1kg/2lb 4oz. However, if you are using sirloin instead, aim for a thick cut of about 1 pound.

Firstly, season the beef with Kosher salt and freshly ground black pepper. Heat up 2 tablespoons of extra virgin olive oil in a pan until it’s hot and sear the beef on all sides until it’s browned. Remove the beef from the pan and let it cool down.

Next, spread 2 tablespoons of yellow mustard (like Coleman’s Original English Mustard) over the beef to add flavor. Then, sauté 1 pound of mushrooms with a thyme sprig until they are well cooked and soft. Spread the mushroom mixture over the beef and wrap it tightly with 4 thin slices of ham or prosciutto.

Now it’s time to wrap your beef in puff pastry. Roll out a sheet of puff pastry to a thickness of about 1/4 inch and place the wrapped beef in the center. Brush the edges of the pastry with beaten egg yolks and fold them over the beef, pressing down to seal them tightly.

Place the wrapped beef on a baking sheet lined with parchment paper and brush the top with more egg yolks. Sprinkle flaky salt on top for added texture and flavor.

Preheat your oven to 200°C/400°F and bake the Beef Wellington for about 35-40 minutes or until it is golden brown on top and cooked to your desired level of doneness.

Finally, let the Beef Wellington rest for about 10 minutes before slicing it into thick pieces and serving it with your favorite sides.

While this recipe is a bit time-consuming, it is well worth the effort for a special occasion or a fancy dinner party. And by using sirloin instead of filet mignon, you can save money without sacrificing flavor.

The Cost-saving Benefits Of Using Sirloin

One of the main benefits of using sirloin for Beef Wellington is the cost savings. Filet mignon can be quite expensive, often costing over $50 for just one cut. In contrast, sirloin is a more affordable cut of meat that can be just as delicious when prepared properly.

Using sirloin in your Beef Wellington recipe can also make it more accessible for those on a budget or who want to save money on their grocery bill. Additionally, sirloin has a stronger beef flavor than filet mignon, which some people may prefer.

When using sirloin in your Beef Wellington recipe, it’s important to keep in mind that it may not be as tender as filet mignon. However, with proper preparation and cooking techniques, you can still achieve a delicious and flavorful dish.

Preparing The Sirloin For Beef Wellington

To prepare the sirloin for Beef Wellington, start by trimming any excess fat from the steak. Then, cut the sirloin into two equal portions. To tenderize the meat, use a meat mallet to pound it for several minutes. This will help to simulate the tenderness of a filet mignon.

Next, sear the steak in a medium-hot pan for about 30 seconds per side. The goal is to achieve a rare inside while still getting a nice sear on the outside. Once done, refrigerate the steak until you’re ready to use it again.

While the steak is chilling, remove the stems from the mushrooms and cook them in the oven for 20 minutes. This will help to remove any excess moisture from the mushrooms and prevent a soggy Beef Wellington. Afterward, chop the mushrooms finely and cook them in the same pan where you cooked the steak with some olive oil and thyme. Continue cooking until all moisture is gone from the mushrooms.

Lay out sheets of plastic wrap – one per steak – and place half of the sliced ham on each sheet. Arrange them slightly overlapping so that they surround the steak. Spread half of the mushrooms over the ham, with half of the mushrooms on each.

Once your steak has cooled down, season it with salt and pepper on all sides. Place one steak on each ham and mushroom assembly and fold the ham around all sides of the steak. Wrap tightly with plastic wrap and return to the refrigerator.

Finally, split puff pastry in half and roll it out on a lightly floured surface. Remove plastic wrap from steaks and place each one in the middle of each puff pastry half. Wrap completely, pinching together any open spots. Wrap tightly in plastic wrap and return to the refrigerator for 30 minutes.

Afterward, score the top of the puff pastry, brush it with a mixture of egg yolk and water, and bake on a sprayed baking sheet for 15-20 minutes until golden brown. Allow it to rest for 10 minutes before cutting into it.

By following these steps, you can make a delicious Beef Wellington with sirloin that’s just as flavorful as its more expensive counterpart.

Tips For Cooking Sirloin Beef Wellington

Cooking sirloin Beef Wellington can be a little trickier than using filet mignon, but with the right tips and techniques, you can create a delicious and impressive dish. Here are some tips to help you make the perfect sirloin Beef Wellington:

1. Let the meat rest: Before wrapping the sirloin in puff pastry, it’s important to let it rest in the refrigerator or freezer for a time to help firm it up. This will make it easier to wrap and hold its shape.

2. Tie it up: To help hold the shape of the sirloin while searing, tie it up with kitchen twine.

3. Brush with egg wash: Brushing both the meat and pastry with egg wash will help the pastry stick to the meat and prevent it from rising too much.

4. Trim carefully: When trimming the pastry, try not to cut too close to the meat. Leave enough pastry to ensure that the meat is fully covered.

5. Don’t wrap too tightly: While you want to ensure that there is no air between the pastry and meat, be careful not to wrap too tightly as this can cause the pastry to tear.

6. Use leftover pastry: If you have any leftover pastry, refrigerate it for another use like pie decorating.

7. Try variations: Experiment with using different meats, such as pork or lamb, or adding ingredients like Dijon mustard or wild mushrooms for a unique twist on traditional Beef Wellington.

By following these tips, you’ll be able to create a delicious and impressive sirloin Beef Wellington that will impress your guests and become a new family favorite.

Serving And Enjoying Your Sirloin Beef Wellington

Once your sirloin beef Wellington is cooked to perfection, it’s time to serve and enjoy it. Here are some tips to make the most of your dish:

1. Let it rest: Before slicing into your beef Wellington, let it rest for at least 10 minutes. This will allow the juices to redistribute throughout the meat and prevent it from becoming dry.

2. Slice with care: Use a sharp knife to slice your beef Wellington into thick, even slices. Take care not to press down too hard on the pastry, as this can cause it to collapse.

3. Serve with sides: Beef Wellington is a rich and decadent dish, so it’s best to pair it with some lighter sides. A simple green salad or roasted vegetables would be a great complement to the dish.

4. Add a sauce: While beef Wellington is flavorful on its own, a sauce can take it to the next level. A red wine mushroom pan sauce would be a classic choice, but you could also try a creamy horseradish sauce or a tangy mustard sauce.

5. Enjoy with wine: Beef Wellington pairs well with a variety of red wines, such as Cabernet Sauvignon or Pinot Noir. Choose a wine that complements the richness of the dish without overpowering it.

By following these tips, you’ll be able to serve and enjoy a delicious sirloin beef Wellington that’s sure to impress your guests.