Meat
Easy
Smoked sirloin
25 min
Meat
Easy
Recipe of Wellington sirloin, economic version.
Discover how to prepare a spectacular sirloin Wellington without breaking the bank. This budget-friendly version swaps traditional beef fillet for pork sirloin, achieving a juicy and flavorful result that will impress your guests. It's an easy recipe, ideal for special occasions or for treating yourself without complications.
Why does this recipe work?
The pork sirloin is seared to seal in the juices, coated with a tasty mixture of mushrooms, onion, garlic, and pâté, and wrapped in Serrano ham and puff pastry. The result is an elegant dish with a golden, crispy crust that hides a tender and aromatic interior.
Tips and variations
- If you can't find pâté, you can use foie gras or even a mixture of sautéed mushrooms with a splash of brandy.
- The mustard adds a tangy touch that contrasts perfectly with the fat of the pork.
- You can prepare it in advance and bake it just before serving.
Go ahead and prepare this economical sirloin Wellington and enjoy a restaurant-worthy dish in your own home.
Cook
135 min
Servings
4
Ingredients
Directions
-
1
Put some olive oil in a pan and, when it is hot, mark the sirloin (previously peppered) on all sides. When it is well browned, we take it out and reserve it.
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2
Chop the garlic, onions and mushrooms very small and put them to fry.
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3
When they are fried, add the pâté and mix well. Once everything is mixed, remove it from the heat.
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4
Cut a very large sheet of plastic wrap and place the ham slices on it and spread the sauce on them. Put the sirloin on top.
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5
We roll everything well with the film and put it in the fridge for 15 minutes.
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6
In the meantime, we unroll the puff pastry plate and stretch it a little with the rolling pin. Take the meat roll out of the fridge, remove the film and put it on the puff pastry, rolling it up. Paint it with the egg and put it in the preheated oven at 200 degrees for 30 minutes.
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7
After that time, we took it out and served it.
