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Sirloin Wellington in individual puff pastries

Sirloin Wellington in individual puff pastries

people icon For 1 euro icon € 5.6 /pers. calories icon 289 kcal/100g


  • 1 sheet of rectangular puff pastry
  • 2 beef tenderloin medallions, 200 g each
  • 125 g mushrooms
  • 1/2 onion
  • 1 clove garlic
  • 1 tablespoon foie
  • 80 g fresh spinach
  • 1 egg
  • 2 tablespoons extra virgin olive oil
  • Ground black pepper
  • Salt

How to make individual sirloin Wellington , a perfect way to serve our recipe to our guests on Christmas Day.

Today we come with a recipe worthy of a banquet . The sirloin Wellington , but in an individual version. Much more fun in its presentation and more convenient to serve than the classic recipe for which the entire piece of sirloin is used.

You may think it is a complicated recipe, but nothing could be further from the truth. If you take our advice into account, you will get it right the first time and we assure you that you will leave your loved ones speechless when you appear with these beauties on the table.

It is a meat dish, usually sirloin of beef, beef or ox, which together with a series of ingredients such as onion, foie, mushrooms and garlic, is cooked in the oven wrapped in a sheet of puff pastry . We have added a layer of spinach to give it an extra touch of flavor and texture.

A cheaper alternative to beef tenderloin is pork tenderloin , perfect for tight budgets. And we can guarantee that it is just as good as the original. A sirloin Wellington made with pork sirloin instead of beef in no way detracts from the result.

This is a very tasty recipe perfect for Christmas that we encourage you to prepare at home, it will surely become part of your party repertoire.

Preparation of the meat and the duxelles (the filling)

  1. If you have a single piece of sirloin, we cut it into two medallions of equal weight and clean it, removing the fat and tendons. We reserve in the refrigerator.
  2. We prepare the duxelle, that is, the minced onion (or shallot), mushrooms and foie with which we then wrap the sirloins. To do this, we clean the mushrooms well, removing any trace of earth they may contain, and chop them finely. We also peel and finely chop the onion and garlic clove into brunoise.
  3. Heat a little extra virgin olive oil in a frying pan and sauté the garlic and onion over low heat. When they are very tender, add the mushrooms and sauté over medium heat until there is no liquid left. We remove from the heat.
  4. We add the foie and stir well so that it integrates with the rest of the ingredients. It will melt due to heat. Season with salt and pepper to taste and let cool before using.
  5. Meanwhile, cook the spinach in a pan or saucepan with a couple of tablespoons of water. In about 3-4 minutes they will be ready. Let it cool slightly before draining well, chopping and seasoning.

Preparation of individual wellington sirloin. Final presentation

  1. When the duxelle and spinach are cold, we proceed to wrap the tenderloins. We remove the meat from the refrigerator, as well as the puff pastry sheet.
  2. We cut some puff pastry strips from the sides to decorate. We reserve. With the rest of the puff pastry we make four squares, two of them larger (they will be the ones at the top). We place the sirloins on two of them and season with salt and pepper. We cover with the duxelle and then with the spinach.
  3. We cover each sirloin with puff pastry, adjusting well so that it covers all of the meat and there are no air bubbles. 
  4. We decorate with the strips of puff pastry that we have reserved, we trim the excess from the sides and seal well so that it does not open in the oven. We can use a fork or pinch with our fingers and form small waves. To taste. Finally, we beat the egg and use it to brush the surface of our individual Wellingtons.
  5. We place them on a baking tray, on parchment paper (so they don’t stick to the base), and bake at 200ºC with heat up and down for 20 minutes or until the puff pastry is golden. We serve immediately, accompanying the sirloins with vegetables, sauce, etc.

Follow this recipe for an individual sirloin Wellington step by step in the album.

Tips for a perfect individual sirloin Wellington

  • It is very important that the sirloin is very cold , so it must be kept in the refrigerator until it is time to assemble the Wellingtons.
  • Likewise, so that the puff pastry can be handled in the best possible way, it must be kept in the refrigerator until ready to use . It even helps a few minutes in the freezer to make it firmer.
  • We can use pork tenderloin instead of beef, which is cheaper and is equally delicious.
  • The puff pastry can be decorated or not, but it is much more attractive if we make some type of drawing on the surface. Since we make the effort that goes into preparing this recipe, it is worth taking care of all the details.
  • It is perfect accompanied by some sautéed vegetables , some wild asparagus or some peppers . It is a recipe to impress.

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