The Wellington sirloin , receives this name due to the British military man Arthur Wellesley, who was the first Duke of Wellington. This is because he was so obsessed and fascinated with this dish that he forced cooks to prepare it at all events where he turned out to be the host.
This is a very typical dish on Christmas Eve , mostly in the United States. It is a dish originally made with beef tenderloin , but it is also possible to get some variants in which it is based on pork sirloin , and the truth is that it is just as delicious as the original.
Know the ingredients and the preparation, you will be surprised with how simple it is to prepare.
Ingredients to prepare the Wellington sirloin
- 500 g of beef tenderloin
- 300 g of mushrooms
- 40 g of mustard
- 1 beaten egg
- under chopped
- 1 onion
- 150 ml of white wine
- Extra virgin olive oil
- Pepper, salt and parsley
- 100 g of Serrano ham
- 1 plates of puff pastry
- 20 g of butter
Wellington sirloin preparation
- Clean the sirloin and mushrooms
- Split an onion into several pieces (large pieces)
- We put the mushrooms, garlic and onion inside the crusher until it is like a paste.
- In a frying pan we place the freshly made pasta together with a jet of oil.
- We harvest and add white wine. Cover and continue cooking over medium high heat.
- In another frying pan we will brown the sirloin on the outside (the sirloin will finish cooking in the oven).
- Place film paper on a flat surface and place the ham on top. Each fish market next to each other. Also the ham can be replaced by bacon or bacon.
- Place salt on the sirloin and then a little mustard.
- Take the sauce initially made with garlic onion and mushrooms and place on top of the ham.
- Put the sirloin in the center and cover it by helping us with the film.
- We roll up and help each other from the ends to press the film (as if it were a candy)
- Reserve the fridge for at least 1 hour
The recipe continues …
- Place the unrolled puff pastry on the table.
- Remove the film from the sirloin and put it on the puff pastry.
- Paint the puff pastry surface around the sirloin with an egg. Wrap the sirloin in the puff pastry.
- Close the puff pastry in and up. Once closed, paint the sirloin with egg and decorate with puff pastry pieces (any design can be made)
- Puncture the sirloin in different parts to prevent it from inflating.
- Place in a pre-heated oven at 200 ° C for 25 or 30 minutes or until the puff pastry is golden.
Observation points
- Make sure the sirloin is fresh
- Always cook the sauces over low heat, this will help it cook evenly and not burn.
- Ideally, use fresh puff pastry.
Nutritional information for the Wellington sirloin
For every 100 gr portion of this delicious dish you will have:
- Calories 489 Kcal
- Total proteins 27 g
- Greases 10 g
- Carbon Hydrates 9g
