I never imagined to do one Such a typical Christmas recipe as Sirloin Wellington would be so easy. This dish is a great option to include in your menus for the upcoming festivities and I recommend you visit all the compilations that I have published for holidays, surely you can get many very good ideas to leave your guests speechless.
The original Wenllington sirloin recipe is prepared with beef sirloin, but I have made it with a pork tenderloin, the end result is surprising and much more affordable for our pockets than in the current times is to be appreciated.
You can also cook it in an individual version (it is to cut the sirloin into several pieces and wrap it), although if I tell you the truth in this way it is easier and faster. As for the filling, I have given it my typical Spanish touch because instead of adding bacon or bacon, I have opted for our delicious Serrano ham that gives it a very special flavor.
So without further ado I am going to tell you how to prepare a puff pastry sirloin with this recipe and its demonstration video. You will see, you will be amazed when you see how little it takes to make it and hardly any stains in the kitchen because as soon as you have all the ingredients prepared you put it in the oven and that’s it.
Sirloin Wellington: video recipes
- 1 pork or beef tenderloin
- 1 puff pastry plate
- 250 gr of mushroom
- Foie gras
- 8 slices of Serrano ham
- 1 egg
- Mild olive oil
Step by step recipe
Clean the mushrooms well and cut them into thin slices.
For a perfect presentation, remove the ends of the sirloin and wipe the fat from the outside a little.
Salt and pepper it and put it in a pan with a little oil to seal it and not release any juice. When it is finished you take it out and reserve it.
Now add salt and pepper to the mushrooms and sauté them in the same pan.
Spread the puff pastry plate, spread it with the foie gras and add the mushrooms
Put 6 slices of ham on top, the sirloin in the middle and wrap it with the ham. When it is well covered, top it with the ham that you have set aside.
Roll the puff pastry around the sirloin, pressing the finish so that it does not open. Close the ends as if it were a gift and paint it with egg.
Place the sirloin upside down on a baking sheet so that the closure is at the bottom and is not visible. Decorate it the way you like it the most.
Prick some areas of the puff pastry with a toothpick so that it does not inflate and deform. Do it by the joints of the decoration so that they are not seen and spread it with egg.
Bake 30 minutes at 200ºC, with heat up and down, until golden. The time will depend on the thickness of the sirloin.
And you have already prepared your Wellington sirloin to enjoy it with the whole family.
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