- We open a beef tenderloin in a book shaped fillet. We spread it and season it, and then cover it with a layer of fried onion, cut in julienne.
- The fresh foie is prepared between two sulphurated oven papers, forming a thin sheet. We add the foie sheet on the open sirloin and on the poa-ched onion layer.
- We also add a leek that we have previously cooked with salt, bay leaf and a glass of sherry wine. The sirloin is then rolled forming a cylinder so that all the ingredients will stay inside.
- We spread the puff pas- try and we place on it the stuffed sirloin cylinder.
- Everything is wrapped forming a Wellington-type piece.
- We puncture the puff pastry roll and paint it with a mixture of egg yolk and milk. We bake it in the oven for 15 minutes at 250ºC.
The European Union supports campaigns that promote high quality agricultural products.
The European Union supports campaigns that promote high quality agricultural products.
