Center Cut Sirloin Beef Wellington

Ingredients

For the Crust:

• 100g rye flour
• 200g all purpose flour
• 75g cold, unsalted butter
• 50g cold beef tallow
• 5g salt
• 80-90g ice water

For the Mushroom Duxelles

• 300g mixed wild mushrooms, rough chop
• 30g shallots, rough chop
• 20g garlic cloves
• 15g fresh thyme, chopped
• 30g unsalted butter
• salt and pepper to taste

For the Meat

• 1kg center cut sirloin, trimmed
• 8-10 slices beef bacon, paper thin
• 15g dijon mustard
• salt and pepper to taste

For the Greens

• 200g kale (or other quick-cooking seasonal greens)
• 15g beef tallow or neutral oil
• salt and pepper to taste

Instructions

1. For the Crust
1. Mix flour and salt. Cut in butter and tallow until coarse crumbs form, you can use a pastry cutter or your fingertips.
2. Add ice water gradually until dough comes together.
3. Chill 20 min while prepping filling.
2. For the Mushroom Duxelles
1. Make sure your ingredients are chopped just small enough to fit in your food processor.
2. Combine all ingredients except for butter in food processor and pulse until very fine but not a paste.
3. Sauté the mix in the butter on medium high heat, stirring frequently, until the mushrooms release their liquid and it evaporates. Cool slightly.
3. For the Meat
1. Season sirloin with salt and pepper and sear on medium high heat, in rendered tallow, on all sides for 2-3 minutes per side. I like to use a cast iron pan for this as the crust is unmatchable, but any very hot surface will get the job done!
2. Brush with dijon mustard.
3. Wrap with bacon.
4. No extended resting needed—just a quick 10 min chill to help bacon hold.
4. For the Greens
1. Heat your fat of choice on medium heat and sauté the greens until just wilted and bright.
2. Season with salt and pepper.
3. Drain and pat dry.
5. Assembly
1. 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.
2. 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.
3. Spread the mushroom duxelles in an even layer on the dough.
4. Layer greens over duxelles.
5. Place bacon-wrapped sirloin on top
6. Roll it tightly into a cylinder, gently pulling the parchment/plastic back so it stays taut and doesn’t roll into the pastry.
7. Seal the seams with your finger tips and flip so that side is the bottom side.
8. Cut excess dough off. 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.
9. Egg wash the entire outside of the Wellington in a thin even layer.
6. Bake
1. Preheat oven to 400 °F (205 °C).
2. Bake 35–40 min, until pastry is golden and beef reads 120–125 °F (49–52 °C) for medium-rare.
3. Rest 5–10 min before slicing.

Creator Notes

• Minimal chilling—just enough to make pastry easier to handle.
• 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.