Ground Sirloin Wellington
Elevate your dinner table with the indulgent yet accessible Ground Sirloin Wellington—a flavorful twist on the classic Beef Wellington. This recipe encases a juicy ground sirloin and mushroom mixture, seasoned with fresh thyme and a hint of Dijon mustard, in a buttery, golden puff pastry. Perfect for weeknight dinners or special occasions, this dish combines savory notes from sautéed onions and garlic with the earthy richness of finely chopped mushrooms. With just 25 minutes of prep time and easy-to-follow steps, this recipe brings restaurant-quality elegance to your kitchen. Serve it alongside roasted vegetables or a fresh garden salad for a show-stopping meal that’s sure to impress! Keywords: ground sirloin wellington, puff pastry recipe, easy beef wellington, savory dinner ideas.
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Recipe Information
Ingredients
- 1 pound Ground sirloin
- 1 tablespoon Olive oil
- 0.5 cup Yellow onion, finely diced
- 2 Garlic cloves, minced
- 1 cup Button mushrooms, finely chopped
- 1 teaspoon Fresh thyme, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Dijon mustard
- 1 Puff pastry sheet, thawed
- 1 Egg, beaten (for egg wash)
- 2 tablespoons All-purpose flour (for dusting)
Instructions
Preheat your oven to 400°F (200°C).
Heat the olive oil in a medium-sized skillet over medium heat.
Add the diced onion and cook for 3-5 minutes until softened.
Stir in the minced garlic and cook for another 1 minute.
Add the chopped mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until most of the moisture has evaporated. Remove from heat.
Mix in the fresh thyme, salt, and black pepper. Let the mixture cool slightly.
In a mixing bowl, combine the ground sirloin with the mushroom mixture and Dijon mustard, mixing gently until evenly incorporated.
Lightly flour a clean work surface and roll out the puff pastry sheet into a 12x12-inch square.
Spoon the ground sirloin mixture into the center of the pastry, shaping it into a compact loaf.
Fold the sides of the puff pastry over the meat mixture, then fold the top and bottom edges to seal completely. Pinch or press the seams to ensure the filling is enclosed.
Place the wrapped Wellington seam-side-down on a baking sheet lined with parchment paper.
Brush the entire surface of the pastry with the beaten egg to make it golden and glossy.
Using a sharp knife, score light diagonal slits across the top of the pastry for decoration and ventilation.
Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and fully cooked.
Let the Wellington rest for 5 minutes before slicing and serving warm.
Nutrition Facts
Calories |
1790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 3354 mg | 146% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.0 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 157 mg | 12% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2288 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
