The Wellington was popularized in the 20th century as a tribute to Duke Arthur Wellesley, although its modern version with puff pastry became established in British haute cuisine. It combines the French elegance of duxelles with the robustness of English meat. Today it is an icon of celebrations and gala dinners throughout the English-speaking world.
International
Classic sirloin Wellington
Classic UK Sirloin Wellington: traditional step-by-step recipe, with chef tips and clear timings.
- United Kingdom
- Main course
- High protein
- medium-high
45 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 580 kcal
- Protein 38 g
- Fiber 1.5 g
- Carbohydrates 22 g
- Fat 36 g
- Sodium 920 mg
Story behind the dish
Preparation
Classic sirloin Wellington is a preparation from the United Kingdom with high difficulty. Reserve about 80 minutes in total (45 for mise en place and preparation, 35 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 beef tenderloin of 800 g, cleaned.
- Have ready: 300 g of sliced mushrooms.
- Have ready: 150 g of foie gras or liver pâté.
- Have ready: 6 thin slices of serrano ham.
- Have ready: 1 sheet of puff pastry of 400 g.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Sear the sirloin in a very hot pan with oil
Sear the sirloin in a very hot pan with oil, 1 minute per side, let it cool and spread with mustard.
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Sauté the shallot and mushrooms over high heat until they evaporate…
Sauté the shallot and mushrooms over high heat until all the water has evaporated, season with salt and pepper and cool the duxelles.
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Spread transparent film
Spread transparent film, place overlapping ham, foie gras and duxelles, wrap the sirloin forming a compact cylinder.
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Stretch the puff pastry
Roll out the puff pastry, wrap the meat cylinder, seal the edges with beaten egg and refrigerate for 20 minutes.
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Brush with egg
Brush with egg, mark with a fork without piercing and bake at 200 C for 25-30 minutes until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Rest for 10 minutes before cutting into 2cm thick medallions.
Rest for 10 minutes before cutting into 2cm thick medallions. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with foie gras replaced by bell pate to simplify.
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