Spooky & Savory: Easy Mummified Sirloin Wellingtons for a Frightfully Delicious Halloween

Mummified Sirloin Wellingtons offer a delightfully spooky and incredibly flavorful twist on the traditional Beef Wellington recipe! This adaptation is designed for busy home cooks who want to create an impressive, festive dish without sacrificing taste or spending hours in the kitchen. They are truly fun, perfectly festive, and an ideal centerpiece for your Halloween table or a special autumn dinner. This recipe comfortably serves 4 people.

Disclosure: This post is proudly sponsored by AdapTable Meals. As always, all opinions and the enthusiasm for this recipe are genuinely my own.

About This Mummified Wellington Recipe

As the leaves begin to fall and the air grows crisp, it’s impossible to ignore the call of Halloween! Every year, I strive to bring you recipes that are not only delicious but also embody the spirit of the season. This year, I’m thrilled to share a dinner idea that will truly elevate your spooky celebrations: our Mummified Sirloin Wellingtons.

My goal with this recipe was to create a dinner that ticks all the boxes for a fantastic Halloween meal:

1. Effortlessly Achievable: Forget complicated techniques and long lists of obscure ingredients. This recipe is designed so that anyone, regardless of their culinary skill level, can successfully make it. It relies on simple, accessible components, and the “mummy” wrapping actually encourages a rustic, imperfect charm – no need for Michelin-star precision!
2. Bursting with Flavor: Despite its simplicity, these wellingtons are incredibly rich and satisfying. The secret lies in starting with exceptionally flavorful ingredients, which makes all the difference.
3. Perfect for Planning Ahead: Hosting a Halloween party or managing a busy trick-or-treating evening? This dish can be partially prepared in advance, saving you precious time when you need it most. It’s ideal for a festive gathering or a themed family dinner after the trick-or-treat bags are full.
4. Unmistakably Spooky: The visual appeal of these mummified steaks is undeniable. Wrapped in puff pastry “bandages” and adorned with olive “eyes,” they’re sure to get a chuckle and an “ooh!” from your guests, making them a memorable addition to any Halloween spread.

The core of the incredible flavor in these sirloin wellingtons comes from one primary source, which is truly a game-changer for homemade gourmet meals.

We’re talking about pre-marinated garlic butter steaks. And before you think about having to marinate them yourself, let me be perfectly clear: these steaks come already marinated, saving you a significant amount of time and effort while guaranteeing maximum flavor.

The Secret Ingredient: AdapTable Meals

Allow me to introduce you to AdapTable Meals, a brand that has truly perfected the art of delivering delicious, convenient, and high-quality meal solutions. They’ve found an unparalleled way to infuse flavor into meats, offering quick and easy options for your everyday culinary needs and special celebrations. Their extensive line of marinated meats is ready to cook straight out of the package, eliminating the need for you to spend hours preparing marinades and waiting for the flavors to develop. This means more precious time spent with family and friends, doing what you love!

For this particular recipe, I’ve chosen their incredibly flavorful and wonderfully tender garlic butter sirloin steaks. These steaks are a cornerstone of what makes this recipe so simple and delicious.

AdapTable Meals products are crafted with simple, real ingredients and absolutely no preservatives. This commitment to quality ensures that whether you’re planning an elaborate holiday dinner party or just a quick weeknight meal, your food will be packed with genuine, delicious flavor. For someone like me, who often forgets to marinate meats in advance (a common oversight in a busy household, haha!), AdapTable Meals is a true lifesaver. They take the guesswork and the waiting out of the equation.

Beyond the fantastic flavor, I particularly love that these wellingtons are individual portions, making them easy to serve and manage for guests. The “mummy” wrapping technique with puff pastry is also incredibly forgiving. You don’t need to be a pastry chef to achieve the desired effect; the more haphazard and “bandaged” the puff pastry looks, the more authentic the mummy appearance! This rustic approach adds to the charm and removes any pressure for perfection, making the cooking process even more enjoyable.

Essential Ingredients for Your Spooky Sirloin

Gathering your ingredients is the first step to creating these fun and flavorful mummified wellingtons. Here’s what you’ll need, with a bit more detail on why each component is important:

• Mushrooms: For the mushroom duxelles, I typically use classic white button mushrooms. They are widely available, affordable, and have a mild flavor that blends beautifully with the herbs. However, feel free to experiment with cremini (baby bella) mushrooms for a slightly deeper, earthier flavor. The key is to finely chop them, which contributes to the smooth texture of the duxelles.
• Herbs: Fresh thyme and fresh sage are my go-to choices for the mushroom duxelles. Thyme offers a subtle, savory note, while sage provides a distinct, aromatic earthiness that pairs wonderfully with beef. If fresh herbs aren’t available, you can substitute with dried herbs; a good rule of thumb is to use about one-third the amount of dried herbs compared to fresh (e.g., 1 teaspoon dried for every tablespoon of fresh). Other complementary herbs like rosemary or parsley can also be considered.
• Steak: You’ll need four AdapTable Meals Garlic Butter Sirloin Steaks. These are the star of the show and truly simplify the recipe. Their sirloin steaks are marinated to perfection with a rich blend of garlic, butter, and other savory herbs, meaning you don’t even need to season them further with salt and pepper. This pre-marination not only infuses deep flavor but also ensures tenderness. AdapTable Meals prides itself on using only real beef and natural ingredients, free from artificial additives or preservatives, which shines through in the taste.
• Oil: To achieve that beautiful, caramelized sear on your steaks, it’s crucial to use an oil with a high smoke point. Grapeseed oil or avocado oil are excellent choices as they can withstand high temperatures without burning, ensuring a perfect crust without imparting unwanted flavors.
• Puff Pastry: One package, which typically contains two sheets, of frozen puff pastry is all you’ll need. This flaky, buttery pastry forms the “bandages” for our mummies. Make sure to thaw it according to package directions before you begin assembly. You can also use homemade puff pastry if you’re feeling ambitious, but the frozen variety works perfectly and saves a lot of time.
• Egg: A single large egg is vital for creating an egg wash. When beaten with a little water and brushed over the puff pastry, it creates that gorgeous golden-brown, slightly glossy exterior that makes the wellingtons look irresistible and professionally baked.
• Black Olive Slices: These are purely for decoration, but they are essential for giving your mummified wellingtons their distinctive “eyes” and truly bringing the spooky theme to life!

Must-Have Kitchen Tools for Mummy Wellingtons

While this recipe is designed for simplicity, having the right tools can make the process even smoother and more enjoyable. You don’t need a professional kitchen setup, but these items will certainly help:

• Food Processor: A food processor is a fantastic tool for quickly preparing the mushroom duxelles. It transforms mushrooms and herbs into a finely chopped mixture in mere seconds, saving you a lot of manual chopping time. If you don’t have one, don’t worry! You can achieve a similar result by finely chopping the mushrooms and herbs by hand with a good chef’s knife; just be prepared for a bit more knife work.
• Skillets: You’ll need at least one good quality skillet, preferably two. One will be used for sautéing the mushroom duxelles, and another (or the same one, cleaned) for searing the steaks. A cast iron skillet is my top recommendation for searing steaks because it retains heat exceptionally well, ensuring an even, deep crust on your sirloin. Any heavy-bottomed skillet will also work effectively.
• Chef’s Knife: A sharp chef’s knife is indispensable for various tasks in the kitchen, including preparing vegetables and, in this recipe, cutting the puff pastry into even strips for the “mummy bandages.”
• Rolling Pin: Essential for lightly rolling out the puff pastry sheets to ensure they are the right thickness and size for wrapping your steaks.
• Silicone Brush: This handy tool is perfect for evenly applying the egg wash to the puff pastry, ensuring a beautiful golden-brown finish across the entire surface.
• Meat Thermometer: A reliable meat thermometer is a must-have for ensuring your steaks are cooked to your desired level of doneness. An instant-read thermometer is particularly useful for quickly checking internal temperatures without overcooking.
• Baking Sheet and Parchment Paper/Silicone Mat: A standard rimmed baking sheet lined with parchment paper or a silicone baking mat will prevent sticking and make cleanup a breeze.

How to Make Mummified Sirloin Wellingtons: Step-by-Step

Creating these festive Mummified Sirloin Wellingtons is a straightforward process, broken down into manageable steps. Follow these instructions carefully for the best results:

Preparing the Mushroom Duxelles

The mushroom duxelles is a savory mixture that adds an incredible depth of flavor to the wellingtons. It’s crucial to remove as much moisture as possible from the mushrooms to prevent the puff pastry from becoming soggy.

1. Begin by roughly chopping your mushrooms, along with the fresh thyme and sage leaves. If using a food processor, add these ingredients, along with a pinch of salt and black pepper, to the processor bowl. Pulse until the mixture is very finely chopped, almost like a coarse paste. If chopping by hand, ensure a very fine dice.
2. Heat 2 tablespoons of butter in a medium skillet over medium-low heat. Once the butter is melted and shimmering, add the finely chopped mushroom mixture.
3. Cook the mixture, without stirring, for about 5 minutes. This initial step allows some of the moisture to release and evaporate.
4. After 5 minutes, stir the mixture and continue to cook, stirring occasionally, until all the moisture has cooked out. This process can take approximately 10 minutes or slightly longer. You’ll know it’s ready when the mixture is dry and fragrant, not watery.
5. Once cooked, remove the mushroom duxelles from the heat and transfer it to a separate bowl or plate. Place it in the refrigerator to cool completely. Cooling is essential so it doesn’t warm up the puff pastry prematurely.

Searing the Steaks to Perfection

Searing the sirloin steaks before wrapping them in pastry is key to locking in their juices and developing a rich, caramelized crust that adds tremendous flavor and texture to the finished wellingtons.

1. While your mushroom duxelles is cooling, take your AdapTable Meals Garlic Butter Sirloin Steaks out of the refrigerator and let them sit at room temperature for about 15-20 minutes. This helps ensure even cooking.
2. Heat 2 tablespoons of grapeseed oil (or avocado oil) in a heavy-bottomed skillet (a cast iron skillet is ideal) over high heat. The oil should be shimmering and almost smoking before you add the steaks.
3. Carefully place the room-temperature sirloin steaks into the hot pan. Sear them for about 2 to 3 minutes per side, until a beautiful, golden-brown crust forms. Remember, these steaks are already perfectly seasoned by AdapTable Meals, so no need for extra salt and pepper at this stage.
4. Once seared, remove the steaks from the skillet and place them on a clean plate to cool completely. This cooling step, like with the duxelles, prevents the puff pastry from getting soggy and ensures a crisp crust.

The Mummy Assembly Process

This is where the magic happens and your sirloin wellingtons transform into adorable, spooky mummies!

1. Carefully unroll your thawed puff pastry sheets. Cut each sheet in half horizontally, giving you four rectangular pieces. Lightly roll out each piece with a rolling pin to slightly increase its surface area and thin it out just a bit.
2. Spread a thin, even layer of the cooled mushroom duxelles in the center of each puff pastry rectangle. This layer will protect the pastry from the steak’s moisture and add another dimension of flavor.
3. Place one seared, cooled steak in the middle of the duxelles-covered puff pastry. Spread a little more mushroom duxelles on top of the steak.
4. Now for the “bandages”: Using a sharp knife or pastry wheel, cut strips into the puff pastry on both sides of the steak. Start about ½-inch out from the edge of the steak and cut outward, creating even strips.
5. To wrap like a mummy, begin by folding the short ends of the puff pastry over the top and bottom of the steak. Then, starting from one side, alternately fold the cut strips over the steak, overlapping them slightly to create a bandaged effect. Ensure the steak is fully covered, pinching the strips together as needed to seal the pastry. The goal is to look rustic and “wrapped,” so don’t worry about perfection.
6. To create the “eyes,” use your fingers to gently press down at the top portion of each wrapped steak, creating two small divots. These indentations will be perfect for holding the black olive slices later.
7. In a small bowl, whisk together one large egg with 1 teaspoon of water to create an egg wash. Using a silicone brush, generously coat the entire surface of each mummified sirloin wellington with the egg wash. This will ensure a beautiful golden-brown crust during baking.
8. Carefully transfer the assembled wellingtons to your prepared baking sheet (lined with parchment paper or a silicone mat).

Baking Your Spooky Creations

The final step is to bake your wellingtons until golden and the steak reaches your preferred doneness.

1. Preheat your oven to 425˚F (220˚C).
2. Bake the mummified sirloin wellingtons for 20 to 35 minutes. The exact baking time will depend on the thickness of your steaks and how well-done you prefer your meat. Keep an eye on the puff pastry; it should be beautifully golden and flaky.
3. Once baked, carefully remove the wellingtons from the oven. Gently place two black olive slices into the pre-made divots on each mummy to create the eyes.
4. Allow the wellingtons to rest for 5 to 10 minutes before serving. Resting the meat is crucial as it allows the juices to redistribute, resulting in a more tender and flavorful steak.

Expert Tips for Mummified Wellington Success

While this recipe is designed to be straightforward, a few key tips can elevate your Mummified Sirloin Wellingtons from great to extraordinary:

• Achieve the Perfect Sear: When searing the sirloin, make sure your skillet is very hot and use an oil with a high smoke point, such as grapeseed or avocado oil. This intense heat creates a fantastic crust on the steak, locking in its juices and adding a layer of flavor that carries through the baking process. Avoid overcrowding the pan; if necessary, sear the steaks in batches to maintain high heat.
• Bring Beef to Room Temperature: Before searing, remove your AdapTable Meals Garlic Butter Sirloin Steaks from the refrigerator and let them sit at room temperature for about 15-20 minutes. This simple step allows the meat to cook more evenly, preventing the edges from overcooking while the center remains underdone.
• Thoroughly Cook Out Mushroom Moisture: This is arguably the most crucial step for a crisp puff pastry. When making the mushroom duxelles, take your time to cook the mixture until all the water from the mushrooms has evaporated. If the duxelles is too wet, it will steam the puff pastry from the inside, resulting in a soggy bottom crust, which is the nemesis of any good Wellington.
• Don’t Overwork the Puff Pastry: Puff pastry is delicate. Handle it gently and as little as possible. Overworking it can prevent it from puffing up properly, leading to a denser, less flaky crust. Ensure it’s properly thawed but still cold enough to handle.
• Ensure a Good Seal: When wrapping the pastry around the steak, make sure to pinch the seams together well. This helps contain the moisture and heat, allowing the pastry to puff up beautifully around the steak.
• Use a Meat Thermometer: For perfectly cooked steak every time, a meat thermometer is your best friend. Insert it into the thickest part of the steak (avoiding bone if applicable) to monitor the internal temperature. This eliminates guesswork and ensures your wellingtons are cooked to your preferred doneness.

Prosciutto or No Prosciutto: A Wellington Debate

Traditionally, Beef Wellingtons are often wrapped in a layer of prosciutto before being encased in puff pastry. This layer serves multiple purposes: it adds a salty, savory dimension, helps to keep the mushroom duxelles contained, and can act as a barrier to prevent the pastry from getting soggy from the steak’s juices.

However, for this specific Mummified Sirloin Wellington recipe, we’ve intentionally left the prosciutto out. Why? This recipe prioritizes ease and a minimal ingredient list without sacrificing flavor. The star of our show, the AdapTable Meals Garlic Butter Sirloin Steaks, come so packed with rich, savory flavors from their marinade that the additional saltiness and complexity of prosciutto simply aren’t necessary. The robust garlic and butter notes, combined with the earthy mushroom duxelles, provide an incredibly satisfying taste profile on their own. By omitting the prosciutto, we make the recipe quicker to assemble, reduce the ingredient cost, and streamline the preparation, making it even more accessible for busy evenings while still delivering a truly delicious result.

Achieving the Perfect Steak Doneness

The Mummified Sirloin Wellingtons bake at a hot 425˚F (220˚C) for approximately 20 to 35 minutes. The exact baking time will depend on the initial thickness of your sirloin steaks and, most importantly, your personal preference for steak doneness. Remember to use a reliable meat thermometer inserted into the thickest part of the steak to accurately gauge its internal temperature. Here’s a quick guide to internal temperatures for various levels of doneness:

• Rare: 125˚F (52˚C) – Center is cool red.
• Medium Rare: 135˚F (57˚C) – Center is warm red.
• Medium: 145˚F (63˚C) – Center is pink.
• Medium Well: 155˚F (68˚C) – Center is slightly pink.
• Well Done: 160˚F+ (71˚C+) – Center is gray-brown.

Keep in mind that the temperature of the steak will rise by a few degrees as it rests after being removed from the oven. This phenomenon is called “carryover cooking,” so it’s often best to remove the wellingtons when they are just a few degrees below your target temperature.

Can You Prepare Mummy Wellingtons in Advance?

Absolutely! One of the fantastic advantages of this Mummified Sirloin Wellington recipe is that it lends itself beautifully to advance preparation, making your life significantly easier, especially on a busy Halloween night. Beef Wellingtons, in general, are often assembled ahead of time, and these spooky versions are no exception.

To prepare them in advance, simply follow all the steps through wrapping the steaks in puff pastry. Once they are fully assembled and brushed with the egg wash, carefully wrap each individual sirloin wellington tightly in plastic wrap. You can then store them in the refrigerator for up to 2 days. This means you can do all the prep work a day or two before your event or dinner.

When you’re ready to serve, simply unwrap the chilled wellingtons, place them on a prepared baking sheet, and bake as directed in the instructions. There’s no need to bring them back to room temperature before baking; they can go straight from the fridge to a preheated oven. Just be aware that they might require an extra 5-10 minutes of baking time since they are starting from a colder temperature. This fantastic make-ahead option ensures you can enjoy a delicious, themed dinner without the last-minute rush, leaving you more time to focus on trick-or-treaters or festive fun!

Need some more inspiration for dinnertime? Be sure to check out my full main dish recipe page for a variety of delicious ideas!

What to Serve with Your Mummified Sirloin Wellingtons

These Mummified Sirloin Wellingtons are a showstopper on their own, but pairing them with the right side dishes, drinks, and desserts can create an unforgettable Halloween feast. Here are some ideas to complete your spooky meal:

Savory Sides:

Since the Wellingtons are rich and hearty, classic steak accompaniments work wonderfully. I personally love serving them with creamy mashed potatoes, which offer a comforting contrast in texture and flavor. Roasted green beans or asparagus, lightly seasoned, provide a fresh, crisp element and a pop of color to the plate. Other great options include roasted root vegetables (carrots, parsnips, potatoes) or a simple, crisp green salad with a light vinaigrette to cut through the richness.

Festive Drinks:

To set the mood, a themed drink is a must! For adults, a Skeleton Key Halloween Cocktail would strike just the right chilling note. If you’re hosting a party, a larger batch of Bloody Halloween Punch is always a hit and looks incredibly festive. For a family-friendly option, consider a spooky green lime punch or sparkling cider with gummy worms.

Spooky Desserts:

No Halloween meal is complete without a sweet treat! These easy and festive desserts are perfect for continuing the spooky fun:

• Spooky Chocolate Peanut Butter Rice Krispie Treats are always a crowd-pleaser and can be decorated with edible googly eyes or chocolate drizzles to look extra eerie.
• Homemade Candy Apple Slices offer a simpler, less messy take on the classic candy apple, making them easier for guests of all ages to enjoy.
• For fans of the cult classic film, these charming Hocus Pocus Cookies are both delicious and super easy to decorate, adding a touch of magic to your dessert table.

With these suggestions, you can craft a complete and cohesive Halloween menu that’s both fun and incredibly satisfying!

Finally, if you do decide to make these delightful mummified sirloin wellingtons, please don’t hesitate to share your experience! I truly appreciate it when you give the recipe a rating or leave a comment below. It means the world to me to hear how my recipes come to life in your homes, and I always take the time to respond to every single comment. Feel free to drop any questions you might have about the recipe too!

Oh, and for an extra treat, be sure to tag me on Instagram if you post photos of your creations! Seeing your culinary successes is truly my favorite thing, and it makes all the effort of sharing these recipes worthwhile. Thank you for being a part of this community!

Mummified Sirloin Wellingtons

A fun and spooky way to elevate your Halloween dinner after a night of trick-or-treating!

Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 5 minutes mins

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Equipment

• Le Creuset Signature Iron Handle Skillet
• 9-Cup Food Processor
• Utility Cutting Board
• Shun Chef’s Knife
• Silicone Baking Mat Sheets
• Half Sheet Pan

Ingredients

Mushroom Duxelles

• 2 Tbsp butter
• 1 lb white button mushrooms finely chopped
• 2-3 sprigs fresh thyme leaves removed
• 3 sage leaves
• Salt and black pepper

Wellingtons

• 4 AdapTable Meals Garlic Butter Sirloin Steaks
• 2 Tbsp grapeseed oil
• Mushroom duxelles prepared as above
• 2 sheets puff pastry homemade or thawed from frozen (about 17 oz total)
• Black olive slices for the eyes

Egg Wash

• 1 large egg beaten
• 1 tsp water

Instructions

• Preheat the oven to 425˚F (220˚C). 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, until a good crust forms. Remove from heat and cool on a plate.
• Cut each sheet of puff pastry in half horizontally. Lightly roll each piece out with a rolling pin to slightly expand it.
• Spread a thin layer of cooled mushroom duxelles in the center of each piece of puff pastry. Place a seared, cooled steak in the middle. Cut strips on the sides of the pastry, starting at about ½-inch out from the steak on both sides. Spread a thin layer of mushroom duxelles on top of the steak.
• Wrap like a mummy by folding over the short ends first, then alternately folding the cut strips over the entire steak, overlapping slightly to create a bandaged effect. Ensure the steak is well-covered, pinching strips together as needed to seal the pastry.
• Press your fingers down at the top of the steak to create two small divots for the olive slices to fit in, forming the mummy eyes.
• In a small bowl, combine the beaten egg and water to make an egg wash. Brush the entire surface of the wrapped steaks generously with the egg wash. Place them on the prepared baking sheet.
• Bake for 20 to 35 minutes, or until the puff pastry is golden-brown and flaky, and the steak reaches your preferred doneness (refer to the temperature guide above). Immediately after baking, carefully place the black olive slices into the divots to create the eyes. Rest for 5 to 10 minutes before serving to allow the juices to redistribute.

Cuisine: halloween

Category: Meat