Share
Share on twitter
Share on facebook
Share on whatsapp
Share on email

INGREDIENTS

– 1 sirloin
– 3 onions
– 1 leek
– Half a glass of sherry wine
– 400 gr of fresh foie
– 1 sheet of puff pastry
– 2 egg yolks
– 200 ml of milk
– Salt, pepper and bay leaf

KEYS

Main ingredient:

Dish:

Style:

Atmosphere:

Time:

Difficulty:

People:

Beef sirloin
Second
Home cooking
From Javier Aranda (Gaytán)
40 min.
Medium
4/6

Main ingredient:

Beef sirloin

Dish:

Second

Style:

Home cooking

Atmosphere:

From Javier Aranda (Gaytán)

Time:

40 min.

Difficulty:

Medium

People:

4/6

Beef sirloin stuffed with sour vegetables.

Preparation:
  1. 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.
  2. 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.
  3. 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.
  4. We spread the puff pas- try and we place on it the stuffed sirloin cylinder.
  5. Everything is wrapped forming a Wellington-type piece.
  6. 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.