If you have ever seen a Wellington sirloin cut, you will surely have thought how delicious it must be. And it is! Preparing it at home is possible, and more than complicated, it takes time, that's all. So we give way to Rosa ( Pemberley Cup&Cakes ) to tell you in detail how to prepare it. Success is assured!

A Wellington sirloin steak is something you don't prepare every day, but rest assured that the incredible feeling of satisfaction that the experience produces will remain in your memory for a long time. It is therefore one of those star recipes that are usually reserved for certain occasions and with which success is assured.

This one that I bring you today is Jamie Oliver's Sirloin Wellington recipe, included in his fantastic book Comfort Food . I have to say that I have made a few minor adjustments based on my personal experience (at home we have already tried it on several occasions); I always ended up with leftover stuffing and the thyme seemed to be too present in the sauce (see Notes below). But it is a matter of taste. Although it is true that it does not require excessively complicated preparation, it is important that you dedicate a certain amount of time to it —once all the ingredients are ready, it is not difficult for you to spend a couple of hours in the kitchen— and attention to achieve successfully our goal.

Obviously, the quality of the ingredients will have a directly proportional effect on the final result. The day-to-day purchase may not arouse too many emotions, but when it comes to preparing a special dish, I recognize that in my case it becomes a complete experience. Choosing that piece of meat that practically says your name like a siren song, getting hold of a precious shipment of mushrooms with the most fascinating names and shapes, being lost in the aromatic herbs section... And that aroma that you it will accompany you throughout the entire process in the kitchen; true music for the senses.

Fillet Wellington

Emile Henry mortar , De Buyer nonstick oven tray , Skeppshult iron salt shaker and Masterclass rectangular board

The truth is that, in addition, working with utensils from the De Buyer firm such as those used for this recipe is a real pleasure; Knowing that you will not lose an iota of flavor and that they will respond to meet your expectations down to the smallest detail is always a guarantee.

What, do you dare? Go preparing the shopping list...

Ingredients (for 6 people)

  • 1Kg of beef tenderloin (10cm Ø approx.)
  • ground black pepper
  • Salt
  • Extra virgin olive oil
  • 1 sprig of fresh rosemary
  • 2 butter spoons
  • 500g of puff pastry
  • 1 egg, for brushing

For the filling

  • 500gr of mushrooms and assorted mushrooms
  • 1 red onion
  • 2 garlic cloves
  • 1 tablespoon butter
  • 2 sprigs of fresh rosemary
  • 100g of chicken livers
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon truffle seasoned oil (optional)
  • 50g of homemade breadcrumbs
  • extra virgin olive oil

for the sauce

  • 2 large onions
  • 2 sprigs of fresh thyme
  • 1 heaped teaspoon blackcurrant jam
  • 50ml Madeira wine
  • 1 heaped teaspoon English mustard
  • 2 heaped tablespoons of flour
  • 500ml of meat broth
  • Extra virgin olive oil

Sirloin Wellington Recipe

Jamie Oliver's Comfort Food book, Buyer iron skillet , Mediterranean Lifestyle recycled glass tumbler , Skeppshult iron salt pot, and Textured Tokyo Design plate


  1. Remove the sirloin from the refrigerator 30 minutes before starting to cook and let it cool down to room temperature, well wrapped.
  2. Next, we generously season the entire piece with salt and pepper, rubbing gently with our hands so that everything adheres well.
  3. Once ready, heat a generous stream of oil in a 26 cm Ø frying pan, like this one from De Buyer over high heat. When the oil is very hot, but not smoking, we proceed to seal the meat. Place the butter, the sprig of rosemary and the sirloin in the pan and brown it on all sides (ends included) for about 4 minutes in total, using kitchen tongs to turn it over.
  4. Transfer to a fountain and let cool while you prepare the filling.

Preparation of the filling:

  1. We start by removing the remains of the pan in which we have sealed the meat with some kitchen paper (it is not necessary to clean it thoroughly, just remove the fat).
  2. Peel the onion and the garlic cloves, wash the mushrooms and chop everything very fine. This step can be quite entertaining, since there is a lot to eat; We can arm ourselves with a good kitchen knife or use a food processor .
  3. Next, we add oil to the pan again just until it covers the entire base and, over medium heat, sauté all the vegetables together with the butter and rosemary (only the leaves; we will discard the central sprig) for about 15 minutes, stirring frequently with a wooden spoon until everything is very tender and lightly browned.
  4. Next, we also finely chop the chicken livers (they must be very clean) and add them to the previous mixture together with the Worcestershire sauce. We give a few more laps until they are well done and remove from the heat.
  5. It is time to add the truffle oil to the filling if we are going to use it and, in case our filling still had a not very fine texture, we transfer it all to a large cutting board and finish chopping it with a large knife and well sharpened to a consistency that is easy to spread.
  6. Season to taste, add the breadcrumbs and mix until everything is evenly distributed. We reserve while it cools.

Sirloin Wellington Recipe

Skeppshult iron salt shaker and traditional Paderno oil can

Assembly and baking:

  1. Preheat the oven (electric and airless) to 210ºC and place the oven rack in the center position.
  2. As soon as both the sirloin and the filling are cold, we prepare the puff pastry. On a lightly floured work surface, roll out the puff pastry with the help of a rolling pin, also floured, to form a rectangle of about 30 x 40 cm.
  3. Next, place the puff pastry sheet on a non-stick baking sheet, such as this one from De Buyer (or on a baking sheet lined with parchment paper) and spread the filling evenly over the surface, leaving a 2-inch margin. at each end as well as on one of the longest sides, margins that we will brush with beaten egg with the help of a kitchen brush .
  4. Next, we place the sirloin in the center of the extended filling and wrap it with the puff pastry starting from the side that we have left without margin, making sure that it fits well. Turn it over so that the seam is at the bottom, mark the piece of meat with the edge of your hand and seal by pressing the dough on both ends well with the tines of a fork.
  5. To finish, we brush the entire surface of the puff pastry with the rest of the beaten egg. (At this point, we can continue with the rest of the process or cover with transparent film and refrigerate until we are going to resume its preparation. In the latter case, we would not preheat the oven initially and we will have to take the precaution of removing it from the refrigerator at least 1 ½ hours before baking to allow it to return to room temperature.)
  6. We now place the tray with our sirloin on the largest stove and let the base begin to cook for a couple of minutes before putting it in the oven, in this way it will soften less when the meat begins to release its juices.
  7. Finally, we put the tray in the oven and bake for about 40 minutes until it is well golden on the outside.

Preparation of the sauce:

While our Wellington sirloin is cooking in the oven, we can start preparing the sauce.
  1. Chop the onions into more or less irregular pieces and begin to fry them over medium heat together with the thyme leaves (discard the twigs) in a medium saucepan with a couple of tablespoons of oil for about 20 minutes, stirring from time to time with a wooden spoon until they are very tender.
  2. Next, add the blackcurrant jam and mix well.
  3. As soon as the mixture has darkened, add the wine and let it cook for a few minutes until it reduces.
  4. Next, add the mustard and flour and stir until combined.
  5. Finally, we add the meat broth, little by little, stirring constantly, and let it emulsify until it thickens a bit, as we prefer, stirring constantly. Keep in mind that as it cools, it will thicken a bit more.
  6. Remove from heat and blend with a hand blender. If we prefer a very fine sauce, we will pass it through the strainer or the Chinese; If we like it with a little more texture, we can leave it as is.

Once our sirloin is ready, we will wait about 5 minutes before serving (just out of the oven we would not get a good cut). We then cut portions about 2cm thick and serve with the sauce and some grilled vegetables or a little salad as a garnish.

Fillet Wellington

Wine "Arrels" 30 years Clos Mogador


  • If you want to follow the original recipe to the letter, you will have to use 600g of mushrooms instead of 500g, double the amount of thyme in the sauce and increase the meat broth to 600ml.
  • The puff pastry can be homemade, fresh or frozen (to be used once thawed). If you decide on one of the last two options, it is possible that you will not find 500gr blocks. If you have to join several layers to achieve this amount, slightly moisten the surface of each puff pastry sheet where they will come into contact so that they adhere well and do not separate when handling or during baking.

Have you already decided the next date on which to amaze your loved ones? It wouldn't be surprising if she wasn't the only one...

All the best,



Claudia said:

Qué bien que te guste, Mª Ángeles!
Gracias, Rosa :)

Rosa said:

Hola Mª Ángeles, una vez hayas cerrado el solomillo y lo hayas colocado en la bandeja que irá al horno (no ya en la sartén), justo antes de meterla en el horno, pones directamente la bandeja primero sobre el fogón de la cocina (a fuego medio está bien) y lo dejas ahí un par de minutos para que se selle bien la base. A continuación, la introduces ya en el horno. Espero haberte despejado la duda.
No dejes de contarnos la experiencia!
Un saludo y muchas gracias por tu confianza.

Mª Ángeles said:

¡Qué buena pinta tiene el solomillo! A ver si me animo a prepararlo, jeje. Me ha surgido una duda sobre el paso 6 del montaje: ¿se pasa por la sartén la carne con el hojaldre antes de meterlo en el horno? Muchas gracias por la receta.

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