Christmas recipe Sirloin Steak Wellington
It is a dish of English origin, also known as Beef Wellington or Boeuf Wellington (in French), which is made by spreading the meat with pâté and mushroom duxelle and wrapping it in ham and puff pastry. It is then baked until the puff pastry is golden brown and the sirloin is cooked to perfection. The result is a perfectly presented dish that combines the crispness of the puff pastry with the tender texture of the meat.
Ingredients for (6 people):
- 800 g beef sirloin steak
- 200 g mushrooms
- 1 shallot
- 40 ml brandy
- 50 ml cream
- 40 g mustard
- 100 g ham
- 100 g poultry pate
- 2 sheets of puff pastry
- 1 egg
- extra virgin olive oil
- salt
- pepper
- parsley
Step by step:
Firstly, to seal the sirloin, season with salt and pepper and brown it over a low heat in a frying pan with a drizzle of oil. When browned, remove from the pan and allow to cool completely.
To prepare the mushroom duxelle, peel and dice the shallot and sauté it in the pan where you browned the sirloin with a little more oil. Wash and chop the mushrooms and add them. Sauté them a little. Pour in the brandy and bring to the boil. Add the cream and cook together for 5 minutes over a low heat. Blend the mixture with an electric mixer and set aside.
Arrange the slices of ham in a row on baking paper, slightly overlapping each other. Spread them with the mustard and spread the mushroom and shallot duxelle on top.
Spread the sirloin on all sides with the pâté. Place the sirloin on top of the slices of ham spread with mustard and mushrooms.
With the help of the baking paper wrap the ham slices around the sirloin. Put it in the fridge and keep it in the fridge for 1 hour so that it settles and is well compacted.
After this time, remove the baking paper and wrap the sirloin with a sheet of puff pastry, leaving the seam side down.
Brush the puff pastry with beaten egg and place it on a baking sheet lined with baking paper.
Cut 12 thin strips from the other puff pastry sheet and place them on top, so that they cross each other. Brush with egg.
Bake the sirloin Wellington at 190ºC (with the oven preheated) for 30 minutes, until the puff pastry is golden brown. When done, remove from the oven and leave to rest for at least 10 minutes before slicing.
Serve the sirloin Wellington and serve with a little red fruit or apple sauce. Garnish with a few parsley leaves.
¡Que aproveche! – Bom apetite – Enjoy your meal – Buon appetito – Bon appétit…