Gourmet Sirloin Wellington
Experience the decadent delight of the Gourmet Sirloin Wellington, a more accessible take on Gordon Ramsay’s iconic dish that brings elegance to your dining table without breaking the bank. Utilizing tender sirloin instead of the traditional filet mignon, this recipe layers succulent beef with savory black forest ham and earthy baby bella mushrooms, all enveloped in a flaky puff pastry. Perfect for a romantic dinner or special occasion, this dish achieves gourmet status while saving you time and money. Impress your guests with impressive flavors and an exquisite presentation that looks as good as it tastes!
2
Servings
N/A
Calories
7
Ingredients
Ingredients
Sirloin
1 lb (Trimmed and cut into two equal portions)
Puff pastry
8 ounces (Thawed)
Baby bella mushrooms
8 ounces (Finely chopped, stems removed)
Thyme
1 teaspoon (Fresh or dried, chopped)
Olive oil
1 teaspoon (For cooking)
Black Forest ham
4 ounces (Sliced)
Egg yolk
1 (For egg wash)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Trim any excess fat from the sirloin and cut it into two equal portions. Use a meat mallet to tenderize the meat for several minutes, simulating a filet's tenderness.
3
In a medium-hot skillet, sear the sirloin on all sides for about 30 seconds each until browned but rare inside. Once seared, let the steak cool and refrigerate until needed.
4
Remove the stems from the baby bella mushrooms. Place the mushroom caps and stems onto a baking sheet and roast them in the preheated oven for 20 minutes. This process will help remove moisture, preventing a soggy Wellington.
5
Finely chop the roasted mushrooms. In the same skillet used for the steak, add olive oil and thyme, then sauté the chopped mushrooms until their moisture evaporates. This should take about 1 minute. Remove from heat and refrigerate.
6
Prepare sheets of plastic wrap, one for each steak. Lay down half of the sliced ham on each sheet, slightly overlapping the slices to ensure coverage around the steak. Spread an equal portion of the mushroom mixture on top of the ham.
7
Once the steak is cool, season it generously with salt and pepper, then place each steak onto its respective ham and mushroom layer. Fold the ham around the steak completely, and wrap tightly in plastic wrap. Return to the refrigerator to set.
8
Divide the puff pastry in half. On a lightly floured surface, roll out one half to a rectangle large enough to envelop each steak fully. Remove the plastic wrap from the steak and place it in the center of the pastry sheet. Wrap the pastry around the steak, pinching any openings closed. Wrap tightly in plastic wrap and refrigerate for 30 minutes.
9
Spray a baking sheet with cooking spray. Preheat the oven to 400°F if it has cooled down.
10
Remove the wrapped steaks from the refrigerator and discard the plastic wrap. Score the top of the puff pastry lightly, then brush the surface with a mixture of the egg yolk and 1 tablespoon of water for a beautiful golden finish.
11
Place the wrapped steaks on the baking sheet and bake in the preheated oven for 15-20 minutes until the pastry is golden brown and flaky. Allow the Wellington to rest for 10 minutes before slicing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Sirloin Wellington?
Gourmet Sirloin Wellington is an elegant yet accessible take on the classic beef Wellington, using sirloin instead of filet mignon, wrapped in Black Forest ham, savory mushrooms, and flaky puff pastry.
How many servings does this recipe provide?
This recipe is designed to serve 2 people.
What cut of beef is used in this Wellington recipe?
The recipe calls for 1 lb of sirloin, trimmed and cut into two equal portions.
Can I substitute the sirloin for another cut?
While this recipe specifically uses sirloin to be more cost-effective, you could use filet mignon if preferred.
Why must the mushrooms be roasted before cooking?
Roasting the baby bella mushrooms for 20 minutes helps remove excess moisture, which prevents the puff pastry from becoming soggy during the final bake.
What type of ham is recommended for this recipe?
The recipe specifies using 4 ounces of sliced Black Forest ham.
How do I make the sirloin as tender as a filet?
Use a meat mallet to tenderize the sirloin for several minutes to simulate the tenderness of a traditional filet mignon.
What is the purpose of searing the steak before wrapping?
Searing the steak for 30 seconds per side browns the meat and locks in flavor while keeping the inside rare for the final oven bake.
What temperature should the oven be set to?
The oven should be preheated to 400°F (200°C).
How do I prevent a soggy Wellington?
By roasting the mushrooms to remove moisture and ensuring the meat and mushroom mixture are chilled before wrapping them in the pastry.
What type of mushrooms should I use?
The recipe calls for 8 ounces of baby bella mushrooms.
How long do I need to bake the Wellington?
The Wellington should be baked for 15-20 minutes until the puff pastry is golden brown and flaky.
Is an egg wash necessary?
Yes, brushing the pastry with a mixture of egg yolk and water provides a beautiful golden finish.
How long should the meat rest after baking?
Allow the Wellington to rest for 10 minutes before slicing to ensure the juices redistribute.
Can I use dried thyme instead of fresh?
Yes, the recipe allows for either 1 teaspoon of fresh or dried chopped thyme.
How do I prepare the puff pastry for wrapping?
Divide 8 ounces of thawed puff pastry in half and roll each portion into a rectangle large enough to fully envelop the steak.
What is the importance of plastic wrap in this recipe?
Plastic wrap is used to tightly wrap the ham, mushroom, and steak layers to help them set their shape in the refrigerator before pastry wrapping.
How long should the wrapped steak refrigerate?
The steak should be refrigerated for 30 minutes after being wrapped in the puff pastry to ensure it stays together.
How much olive oil is needed?
The recipe uses 1 teaspoon of olive oil for sautéing the mushrooms.
Do I need to remove the mushroom stems?
The stems should be removed from the caps, but both the caps and stems are roasted and finely chopped for the filling.
Is this recipe suitable for a special occasion?
Yes, it is described as perfect for a romantic dinner or a special occasion due to its exquisite presentation.
How do I finish the top of the pastry?
Score the top of the puff pastry lightly with a knife and brush with an egg wash before baking.
What if I don't have a meat mallet?
You can use any heavy, blunt object to carefully tenderize the meat, though a mallet is preferred for even results.
How many ingredients are required in total?
There are 7 main ingredients: sirloin, puff pastry, baby bella mushrooms, thyme, olive oil, Black Forest ham, and egg yolk.
Should the steak be cold when wrapped in pastry?
Yes, the steak should be cooled and refrigerated before being wrapped in the ham and later the pastry.
How do I seal the puff pastry?
Wrap the pastry around the steak and pinch any openings closed to ensure the filling is fully encased.
What is the total preparation and cook time?
Between roasting (20 min), chilling (30 min), and baking (15-20 min), it takes approximately 1 hour and 15 minutes excluding prep time.
Does the recipe include nutritional information?
The provided data does not include specific values for calories, fat, or other macros.
What makes this version 'gourmet'?
The combination of high-quality ingredients like Black Forest ham and baby bella mushrooms paired with a technical presentation creates a gourmet experience.
How should I season the steak?
The steak should be seasoned generously with salt and pepper once it has cooled and before it is placed on the ham and mushroom layer.