Please note this post contains affiliate links.
Mummified Sirloin Wellingtons are a spooky, individual twist on the classic Beef Wellington recipe! This adaptation is made for anyone who is short on time, but doesn’t want to sacrifice flavor as a result. They are fun, festive, and perfect for your spooky Halloween table! Serves 4.
Disclosure: This post is sponsored by AdapTable Meals. As always, all opinions are my own.
about these mummified sirloin wellingtons
You all know I can’t leave you without a Halloween recipe or two, right?!
What I wanted to give you this year is a dinner that:
- ANYONE can make. It’s not complicated! It has simple ingredients and there’s no perfection required.
- Packs a punch of flavor.
- Can be made ahead of time so it’s ideal if you are having people over for a Halloween celebration OR if you need a themed dinner for your evening once trick-or-treating is over.
- Is spoooooooky!!
The truth is, there’s so much flavor in these sirloin wellingtons, and that comes from one place primarily…
The marinated garlic butter steaks.
Oh, but let me be clear. These steaks are not something you have to marinate. They come like that.
Well, let me introduce you to AdapTable Meals. They have figured out the best way to pack in the flavor and provide quick, easy meal solutions for your everyday celebrations in a way that I haven’t experienced before. AdapTable Meals has a whole line of marinated meats that have so much flavor and are ready to be cooked. They are saving you the time of making the marinade and marinating for hours, so you can spend more time with the ones you love!
For this recipe in particular, I am using their super flavorful and tender garlic butter sirloin steaks.
With simple real ingredients and no preservatives, their products will perk up your dinner routine whether it’s for a holiday dinner party or a weeknight meal when you don’t have time to remember to marinate your meats (because that’s basically me in a nutshell, haha!).
I love the fact that these wellingtons are individual and easy to serve, but also that they are wrapped in puff pastry in a way that doesn’t demand perfection. You can be as messy as you want when pulling the puff pastry across the steaks. The whole mummy thing kind of screams for imperfection with all those dangling pieces of cloth they have hanging from them!
mushrooms – for this recipe, I used white button mushrooms.
herbs – for the mushroom duxelles, I added fresh thyme and fresh sage. You can also use dried if that’s what you have on hand.
steak – you will need four AdapTable Meals Garlic Butter Sirloin Steaks. Their sirloin steaks are SO flavorful, you don’t even need to season them with salt and pepper. They already come marinated in garlic, butter, and herbs to really pack in the flavor. There aren’t any artificial ingredients or preservatives – just real beef and real big flavor!
oil – for searing those luscious steaks, I use an oil with a high smoke point like grapeseed or avocado oil.
puff pastry – one package (two sheets) of puff pastry frozen sheets is all you’ll need!
egg – you will need one large egg to make the egg wash for the recipe. This is what helps it get that perfect golden exterior!
this recipe’s must haves
This recipe requires minimal equipment! You can use a food processor to make the mushroom duxelles mixture, but if you don’t have one, simply finely chop the mushrooms and herbs by hand.
You will need two skillets (or the same skillet, cleaned out between cooking the mushroom duxelles and searing the steaks). A cast iron skillet is my preference for searing steaks, but really any skillet will do!
A chef’s knife to cut the puff pastry, a silicone brush for the egg wash, and a meat thermometer to temp the steaks are also must-haves to make this recipe easier for you!
here’s how to make mummified sirloin wellingtons
make mushroom duxelles
Save yourself time chopping by adding the mushrooms, herbs, salt and pepper to a food processor. Pulse until the mixture is finely chopped!
Heat butter in a medium skillet over medium-low heat. Once melted, add the mushroom mixture. Cook, without stirring, for 5 minutes. Stir and continue to cook, stirring occasionally, until all the moisture cooks out (this will take about 10 minutes). Remove from heat and store in the fridge to cool completely.
While the mushroom duxelles is cooling, heat grapeseed oil in a skillet over high heat. Once hot, add room temperature garlic butter steaks to the pan. Sear on both sides, about 2 to 3 minutes per side. Remove from heat and cool on a plate.
Cut each sheet of puff pastry in half horizontally. Lightly roll it out with a rolling pin.
Spread a layer of mushroom duxelles in the center of each piece of puff pastry. Place the seared steaks in the middle. Cut strips on the sides, starting at about ½-inch out from the steak on both sides. Spread the top with another layer of mushroom duxelles.
Wrap like a mummy by folding over the ends around the entire steak. Make sure that the steak is covered, pinching strips together as needed to seal. Press your fingers down at the top of the steak to create divots for the olive slices to fit in to make the eyes.
Brush with egg wash and place on a lined baking sheet.
Bake for 20 to 35 minutes at 425˚F until the pastry is golden and the steak is at your preferred doneness (I’ve listed these out in the post below for reference!).
Rest for 5 to 10 minutes before serving.
tips for success
get the perfect sear. Be sure to choose a high smoke point oil like avocado or grapeseed oil.
let beef come to room temp. Remove your meat from the fridge after thawing for 30 minutes before searing the meat.
cook out all the water. When making the mushroom duxelles, it’s very important to let the mixture cook until the water in the vegetables evaporates.
what about the prosciutto?
Traditionally, Beef Wellingtons are wrapped in prosciutto, but since this is an easier version with an emphasis on fewer ingredients, it’s not included. The prosciutto is not a must-have ingredient for this particular recipe, since there’s so much flavor packed in from the garlic butter sirloin steaks and the simple mushroom duxelles!
what temperature should sirloin wellington be cooked at?
This sirloin wellington cooks at 425˚F for about 20 to 35 minutes, depending on the thickness of the steak and your temperature preference. As a reminder, here are the temperatures for steak doneness:
Rare – 125˚F
Medium Rare – 135˚F
Medium – 145˚F
Medium Well – 155˚F
Well Done – 160˚F+
can I make these ahead of time?
Yes! Wellingtons are actually great for preparing in advance. Simply make them through wrapping in puff pastry. Wrap the individual sirloin wellingtons tightly in plastic wrap. Store in the refrigerator for up to 2 days. When ready to serve, bake as directions indicate.
Prepping this delightful meal ahead of time is an easy way to make your Halloween night a little more manageable! Simply prep them before and bake when you return from an evening of trick-or-treating. You can whip up a couple side dishes in the time it takes for the wellingtons to bake in the oven.
Need some more inspiration for dinnertime? Check out my main dish recipe page!
what to serve with mummified sirloin wellingtons
I like to serve my mummified sirloin wellingtons with any side that goes with steak! Personally, some creamy mashed potatoes and green beans are always an easy win.
For dessert, these spooky chocolate peanut butter rice krispie treats are festive and super easy to make!
Finally, if you make these mummified sirloin wellingtons, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Mummified Sirloin Wellingtons
A fun and spooky way to elevate your Halloween dinner after a night of trick-or-treating!
- 2 Tbsp butter
- 1 lb white button mushrooms, finely chopped
- 2-3 sprigs fresh thyme, leaves removed
- 3 sage leaves
- Salt and black pepper
- 4 AdapTable Meals Garlic Butter Sirloin Steaks
- 2 Tbsp grapeseed oil
- Mushroom duxelles (above)
- 2 sheets puff pastry, homemade or thawed from frozen (about 17 oz)
- Black olive slices (for the eyes)
- 1 large egg, beaten
- 1 tsp water
- Preheat the oven to 425˚F. Line a rimmed baking sheet with a silicone mat or parchment paper.
- Add the mushrooms, herbs, salt and pepper to a food processor. Pulse until the mixture is finely chopped.
- In a medium skillet over medium-low heat, melt butter for the duxelles. Add the mushroom mixture and cook, without stirring, for 5 minutes. Stir and continue to cook, stirring occasionally, until all the moisture cooks out, about 10 minutes. Remove from heat and store in the fridge to cool completely.
- In a skillet over high heat, warm grapeseed oil for wellingtons. Once hot, add garlic butter steaks to the pan. Sear on both sides, about 2 to 3 minutes per side. Remove from heat and cool on a plate.
- Cut each sheet of puff pastry in half horizontally. Lightly roll it out with a rolling pin.
- Spread a layer of mushroom duxelles in the center of each piece of puff pastry. Place the seared steaks in the middle. Cut strips on the sides, starting at about ½-inch out from the steak on both sides. Spread the top with another layer of mushroom duxelles.
- Wrap like a mummy by folding over the ends over the entire steak. Make sure that the steak is well-covered, pinching strips together as needed to seal.
- Press your fingers down at the top of the steak to create divots for the olive slices to fit in to make the eyes.
- In a small bowl, combine beaten egg and water. Brush the steaks with egg wash. Place on the prepared baking sheet.
- Bake for 20 to 35 minutes until the puff pastry is golden and steak is at your preferred doneness. Rest for 5 to 10 minutes before serving.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Leave a Reply