Sirloin Wellington
4
rations1
hour10
minutes30
minutes800
kcal10
minutes1
hour50
minutesTake your dinners to another level with our Sirloin Wellington!
This culinary jewel brings together the best of veal and the incomparable flavor of old mustard, mushrooms and foie gras. Each bite is a culinary journey, with the crispy texture of the puff pastry and the juicy solomillo wellington with bacon and foie inside.
The process is an act of love: sealing the meat, preparing the farce, wrapping it all in bacon and puff pastry, and finally baking it to perfection. We invite you to put on your favorite playlist, tie your apron and dive into the creation of this classic gourmet recipe for sirloin wellington.
Let's get to work and enjoy the kitchen!
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
1 Beef tenderloin (veal fillet)
Salt and pepper
Extra virgin olive oil
Old mustard
500 gr mushrooms
2 tablespoons foie
4 shallots
Chopped wood
Slices of bacon or Iberian bacon
1 puff pastry sheet
1 egg
Pasos
- Start by seasoning the sirloin (beef tenderloin) with salt and pepper to taste.
- Heat a little olive oil in a skillet over medium-high heat. Seal the meat in the pan, turning it so that it browns evenly on all sides.
- Once browned, remove the meat from the pan and spread with the old mustard.
- Now, prepare the stuffing (or farce): chop the mushrooms and shallots finely. In the same pan, add a little more olive oil and brown the shallots. When transparent, add the chopped mushrooms. Cook until mushrooms are tender.
- Add a dash of chopped palo and let it reduce over low heat. Once reduced, add the two tablespoons of foie and mix well. Finally, season with salt and pepper.
- Unroll a piece of plastic wrap. Arrange the slices of bacon or Iberian bacon on the plastic wrap, place the stuffing on top, and then the meat in the center. Carefully roll up, using the cling film to help you, and make sure the meat is well covered. Reserve in the refrigerator for 20 minutes to set.
- Preheat the oven to 190°C. Unroll the puff pastry sheet and place the sirloin in the center. Wrap the tenderloin in the puff pastry, making sure it is completely covered.
- Brush the surface of the puff pastry with beaten egg and decorate as desired. Place the tenderloin on the baking sheet at medium-high and bake for 25-30 minutes, or until the puff pastry is golden brown and crispy.
- Let the sirloin Wellington rest for about 10 minutes on a rack before serving to allow the juices to redistribute throughout the meat.
Notas
- It is advisable to let the sirloin Wellington rest in the refrigerator for about 5 minutes more before baking. This will help it keep its shape during cooking. It also allows the juices to redistribute, improving the flavor and texture of the meat. >
- Careful with the searing of the meat: It is essential to seal the tenderloin well in the first step, as this helps to retain the juices and ensures a tender and juicy stuffing.
- You can experiment with other varieties to give a personal touch to your Wellington. For example, Dijon mustard can provide a milder, more sophisticated flavor. >
- Try to maintain a slightly coarse texture when crushing the mushrooms. This will contribute to the overall texture of the stuffing and prevent it from becoming too thinly mashed. >
- Bacon not only adds flavor, but also helps to keep the meat moist. Make sure it completely covers the tenderloin. >
- Try not to stretch the puff pastry sheet too much, as it may break during cooking. Also, make sure the puff pastry is well sealed to prevent juices from escaping. >
- Consider serving the Wellington with a simple side dish, such as baked potatoes or steamed vegetables, to balance out the richness of the main course.
Quizás lo necesites
- Fuente horno antiadherente 37x 27cmVer precio
Información nutricional (por ración)*
- Serving Size: 300g
- Calories: 800kcal
- Carbohydrates: 17g
- Protein: 35g
- Fat: 55g
- Saturated Fat: 17g
- Trans Fat: 0g
- Cholesterol: 125mg
- Sodium: 400mg
- Potassium: 900mg
- Fiber: 3g
- Sugar: 5g
- Vitamin A: 75IU
- Vitamin C: 10mg
- Calcium: 30mg
- Iron: 3mg