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Sirloin Wellington

Sirloin Wellington is a haute cuisine dish known for its elegance and complexity. Its origin dates back to British cuisine, and it owes its name to Arthur Wellesley, the first Duke of Wellington, famous for his victory at the Battle of Waterloo. This recipe combines the refinement of beef with an exquisite blend of flavors, wrapped in a crispy layer of oven-baked puff pastry.

The classic preparation of Sirloin Wellington involves searing a sirloin of beef at its optimum doneness, coating it with a thin layer of duxelles, a mixture of finely chopped and sautéed mushrooms, shallots and herbs. Often, a layer of prosciutto or foie gras is added before wrapping everything in a sheet of puff pastry and baking to a golden color and crispy texture.

An innovative touch: Flaxfiber in meat sauce

On our blog, we are passionate not only about sharing traditional recipes, but also about experimenting with techniques and products that bring a touch of modernity to classic dishes. In this version of Sirloin Wellington, one of our chefs has included Flaxfiber, an innovative flax fiber-based texturizer, to thicken the meat juice that accompanies the dish.

Flaxfiber is ideal for preparing glossy and homogeneous sauces without altering the natural flavor of the ingredients. In addition, it helps to achieve a perfect consistency, giving body to the gravy and ensuring that it adheres to the meat and puff pastry, thus enhancing the flavor experience in every bite.

Christmas Cookbook 2024

This year, we have prepared an exclusive recipe book that includes our Sirloin Wellington, designed for those who wish to surprise at festive dinners. In addition to this recipe, the cookbook features a selection of dishes designed by our technical team of chefs, ranging from creative appetizers to modern Christmas desserts, all made with the highest quality ingredients.

DOWNLOAD CHRISTMAS RECIPE BOOK 2024

Sirloin Wellington

In this version of Sirloin Wellington, one of our chefs has included Flaxfiber, an innovative flax fiber-based texturizer, to thicken a meat juice to accompany the dish.

Ingredients

Sirloin Wellington
- 1000g -
  Inverted puff pastry
- 450g -
  Boletus and truffle mousse
- 200g -
  Meat juice
- 200g -
  Iberian ham
- 250g -
  Spinach
- 400g -
  Microgreens
- 800g -
  Beef tenderloin
- qsg -
  Salt
- qs -
  Pepper
Inverted puff pastry
- 300g -
  Strong flour (1)
- 1000g -
  Dry butter
- 700g -
  Strong flour (2)
- 24g -
  Salt
- 400g -
  Water
- 10g -
  Neutral acid
Boletus and truffle mousse
- 400g -
  Boletus
- 120g -
  Onion sauté
- 300g -
  White wine
- 500g -
  Chicken breast
- 100g -
  35% fat cream
- 6g -
  Salt
- 4g -
  Black pepper
- 10g - Albuwhip
- 2g - Black truffle aroma
Meat juice
- 100g -
  Ox bottom
- 600g -
  Water
- 6g - Flaxfiber

Prepared by

Inverted puff pastry
1. Mix the butter with the flour (1) to make a beurre manié.
2. Spread in the dimensions of a 60x40 cm tray. Leave overnight in the refrigerator.
3. On the other side, mix the flour (2) and the salt and add the cold water with the acid. Mix quickly without heating or creating a glutinous dough. It is necessary not to have a perfectly kneaded dough.
4. Spread to 30x40 cm. Let stand overnight in refrigerator.
5. The next day, cut the beurre manié to obtain two blocks of 30x40 cm.
6. Place the dough between two blocks of butter. Start rolling. Make a total of 5 folds, two double and one single. Rest for one hour between each fold.
7. Once all the folds have been made, rest the dough overnight in the refrigerator.
Boletus and truffle mousse
1. Sauté the onion with the boletus in a frying pan for 10 minutes.
2. Add the white wine and allow to reduce to dry.
3. Once cold, mix with the rest of the ingredients and blend well.
Meat juice
1. Mix the ingredients and grind. Heat and reserve.
Sirloin Wellington
1. Season the sirloin with salt and pepper and sear in a frying pan on all sides.
2. Arrange on the inverted puff pastry a layer of Iberian ham, spinach and boletus mousse in that order.
3. Place the marked sirloin in the center and roll into a Wellington shape.
4. Place in the refrigerator for a few hours and bake at 180 °C with a probe until it reaches 48 °C in the core.
5. Let stand 30 minutes before slicing.
6. Sauté some microgreens in a knob of butter for garnish.
7. Serve with the hot sauce.