Center Cut Sirloin Beef Wellington
Beef Wellington has long been gatekept by fine dining thanks to pricey filet, but by using center-cut sirloin — a whole-animal butcher’s cut that’s still very tender, every bit as delicious, and a great example of full utilization — this classic finally feels approachable and affordable. My version goes a step further in the whole animal mentality and uses paper thin beef bacon in place of the prosciutto. Stuffed with local Austin ingredients and wrapped in a flaky tallow and rye flour pastry, it’s a classic made local and accessible.
Beef Wellington has long been gatekept by fine dining thanks to pricey filet, but by using center-cut sirloin — a whole-animal butcher’s cut that’s still very tender, every bit as delicious, and a great example of full utilization — this classic finally feels approachable and affordable. My version goes a step further in the whole animal mentality and uses paper thin beef bacon in place of the prosciutto. Stuffed with local Austin ingredients and wrapped in a flaky tallow and rye flour pastry, it’s a classic made local and accessible.
Main Dishes • Gluten-Free · Egg-Free · Soy-Free · Nut-Free · Fish-Free · Sesame-Free · Shellfish-Free
Colors:
Tastes:
🧂🍬🍵🌶️
Techniques:
🔥
Rating:
Yield: 3½ lbs
Serves: 6
Time: Active 1h · Inactive 1h · Total 2h
Equipment: No equipment specified
Ingredients
100 g Wheat Flour (Rye Flour)
75 g Butter, chilled
50 g Beef (Tallow) (Chilled)
80 g Water, cold (Ice Water)
1 kg center cut sirloin, trimmed
8-10 slices beef bacon, paper thin (Trimmed)
Black Peppercorn, to taste
200 g quick cooking seasonal greens
15 g Beef (Tallow)
Salt (Kosher Salt), to taste
Black Peppercorn, to taste
Sourcing Tips
If you have access to any of the wonderful flours from Barton Springs Mill, you should use them and are in for a treat! If not, any organic flour brands will do! I recommend using 100% grass-fed beef because it has healthier fats, more vitamins, no GMOs, and is easier to digest than grain-fed beef. To get beef bacon, come see us at Radius Butcher & Grocery! For the seasonal greens, I like using kale here as it adds a hint of sweetness.
Instructions
Mix rye flour, all-purpose flour, and salt. Cut in butter and tallow until coarse crumbs form, you can use a pastry cutter or your fingertips.
Add ice water gradually until dough comes together.
Chill 20 min while prepping filling.
Make sure your ingredients are chopped just small enough to fit in your food processor.
Combine all ingredients except for butter in food processor and pulse until very fine but not a paste.
Sauté the mix in the butter on medium high heat, stirring frequently, until the mushrooms release their liquid and it evaporates. Cool slightly and season to taste with salt and pepper.
Season sirloin with salt and pepper and sear on medium high heat, in rendered tallow, on all sides for 2-3 minutes per side.
Brush with dijon mustard.
Wrap with bacon.
• No extended resting needed—just a quick 10 min chill to help bacon hold.
Heat tallow (or your fat of choice) on medium heat and sauté the greens until just wilted and bright.
Season with salt and pepper. Drain and pat dry.
Flour a rolling pin, or a wine bottle if you don’t have a rolling pin, and roll out the dough until 1/8 inch thick.
Lightly wet a clean surface and lay a large piece of parchment paper or plastic wrap on the surface, transfer your rolled out dough onto the parchment/plastic in the middle and close to the side you are standing on.
Spread the mushroom duxelles in an even layer on the dough.
Layer greens over duxelles.
Place bacon-wrapped sirloin on top.
Roll it tightly into a cylinder, gently pulling the parchment/plastic back so it stays taut and doesn’t roll into the pastry.
Seal the seams with your finger tips and flip so that side is the bottom side.
Cut excess dough off.
• With the excess dough, you can re-roll it and cut little designs and egg wash them to the Wellington as design. Or you can purchase a lattice cutter to cut the dough and stick it on, which will make your friends and family think you are a culinary expert.
Egg wash the entire outside of the Wellington in a thin even layer.
Preheat oven to 400 °F (400 °F).
Bake 35–40 min, until pastry is golden and beef reads 120–125 °F (49–125 °F) for medium-rare.
Rest 5–10 min before slicing.
Serving & Keeping
Serve: Hot
Make ahead: All parts of this dish can be made ahead and refrigerated. Just make sure to bring the ingredients to room temperature before assembling.
Keeps: Any leftovers can be stored in an airtight container in the fridge. You can reheat in a 325 degree oven for 10 minutes or so.
Beverage: Can’t go wrong with a bold, tangy red. But who am I to say, I drink Miller High Life with it.
Sourcing Tips
If you have access to any of the wonderful flours from Barton Springs Mill, you should use them and are in for a treat! If not, any organic flour brands will do! I recommend using 100% grass-fed beef because it has healthier fats, more vitamins, no GMOs, and is easier to digest than grain-fed beef. To get beef bacon, come see us at Radius Butcher & Grocery! For the seasonal greens, I like using kale here as it adds a hint of sweetness.
Serving & Keeping
Serve: Hot
Make ahead: All parts of this dish can be made ahead and refrigerated. Just make sure to bring the ingredients to room temperature before assembling.
Keeps: Any leftovers can be stored in an airtight container in the fridge. You can reheat in a 325 degree oven for 10 minutes or so.
Beverage: Can’t go wrong with a bold, tangy red. But who am I to say, I drink Miller High Life with it.
Recipe Story
Three clever reasons why I love this recipe:
- Bacon wrap eliminates the need for a super-tight duxelles roll.
- Quick-cooking greens and mushroom duxelles keep prep under 1 hour.
- Center-cut sirloin is forgiving and easier to handle than tenderloin.
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