Beef Wellington is a lavish dish that traditionally calls for tender filet mignon wrapped in pastry and baked But with filet prices soaring, is it possible to make a tasty Beef Wellington using a more affordable cut like sirloin?
As a budget-conscious home cook and food blogger, I decided to test this out. Keep reading for my complete guide to making delicious Beef Wellington with sirloin.
First, let’s quickly cover the basics on Beef Wellington and sirloin steak:
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Beef Wellington – Elegant dish of filet mignon wrapped in mushroom duxelles, prosciutto, and puff pastry then baked Known for its tender meat and crisp, flaky pastry
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Sirloin steak – Cut from the hip/rear of the cow More affordable but slightly less tender than filet Has robust beefy flavor.
Sirloin offers big taste at a fraction of the price of filet mignon. But does it work in a Beef Wellington? I was determined to find out.
Can You Really Make Beef Wellington with Sirloin?
The verdict: Yes, you can absolutely make tasty Beef Wellington with sirloin steak! It won’t be exactly the same texture as using filet mignon, but with proper preparation it can still be delicious.
While sirloin is less naturally tender than filet, there are techniques you can use to help compensate:
- Pound the steak thin to tenderize
- Marinate in acid to help tenderize
- Cook to no more than medium doneness
- Slice against the grain when serving
Additionally, wrapping the sirloin in pastry helps keep it moist and tender. So while it may not mimic filet texture completely, you can still achieve a nice tender sirloin Wellington.
Tips for Adapting the Recipe with Sirloin
Making Beef Wellington with sirloin instead of filet mignon requires some recipe adaptations. Here are my top tips:
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Use thinner sirloin steaks – Pound them to 1/2 inch thickness. This allows faster, more even cooking.
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Marinate the meat – A marinade with acid helps tenderize. Try lemon juice, vinegar, yogurt or wine.
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Cook to medium doneness – Any more and sirloin can become tough. Use a meat thermometer to track.
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Wrap tightly – Make sure the pastry seals in the meat tightly to keep it moist during baking.
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Use leftover pastry – Cut decorations from extra pastry to decorate the top for an elegant presentation.
With the right techniques, sirloin can work great in Beef Wellington! The pastry does a lot of the work in keeping the meat tender.
Step-By-Step Recipe for Sirloin Beef Wellington
Follow this recipe to make tender, flavorful Beef Wellington with sirloin:
Ingredients:
- 2 lbs sirloin steak
- 1 lb mushrooms
- 1 shallot
- 4 tbsp butter
- 3 cloves garlic
- 1 tsp fresh thyme
- Salt and pepper
- 4 slices prosciutto
- 1 sheet puff pastry
- 1 egg yolk
Instructions:
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Pound sirloin steaks to 1/2 inch thickness.
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Marinate steaks 1 hour in red wine, lemon juice, garlic, and seasonings.
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Cook shallot and garlic in 2 tbsp butter until softened. Add mushrooms and thyme. Cook until moisture releases then evaporates.
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Let mushrooms cool then mix in remaining 2 tbsp butter. Season with salt and pepper.
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Heat oven to 400°F.
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Sear sirloin steaks lightly on both sides in a hot pan. Allow to cool slightly.
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Layer steaks with prosciutto and mushroom mixture.
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Roll out puff pastry. Wrap pastry tightly around steaks, sealing seams.
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Brush pastry with egg yolk wash. Make small decorations with leftover pastry if desired.
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Bake for 35-40 minutes until pastry is golden brown. Allow to rest 10 minutes before slicing.
And that’s it! With the right prep, sirloin can absolutely stand in for filet mignon in Beef Wellington.
Frequently Asked Questions
What cut of sirloin works best?
Top sirloin is ideal. It’s the most tender and lean cut from the hip area.
Should I tenderize the meat?
Yes, pounding it thin or marinating in an acidic liquid will help tenderize the sirloin.
What temperature should I cook it to?
Cook to medium doneness, about 145°F internal temperature at most.
How do I prevent soggy pastry?
Allow extra moisture to cook off the duxelles mixture before using. Brush the pastry with egg wash for extra crispness.
Can I freeze Beef Wellington made with sirloin?
Yes, it freezes well for 2-3 months. Thaw overnight in the fridge before reheating.
Time for a Taste Test!
After lots of research, it was time to test sirloin Beef Wellington for myself. For a flavor boost, I added porcini mushrooms and shallots to the duxelles filling.
After baking, the pastry emerged beautifully puffed and golden brown. Slicing into it revealed a perfect medium-rare interior. The sirloin was fork-tender and infused with flavors from the filling, ham, and pastry. A red wine pan sauce brought the whole dish together.
While the texture wasn’t identical to filet mignon, the sirloin was still deliciously juicy and tender. For a fraction of the price, my Budget Beef Wellington was a big win in my books!
So if you’re seeking an elegant dish for special occasions but don’t want to splurge on filet, I wholly recommend giving sirloin a try. With the right preparation, you can enjoy restaurant-quality Beef Wellington without breaking the bank. Just be sure to treat your guests before revealing your secret cost-cutting ingredient!