Recipe of Wellington sirloin with apple and mushroom sauce.

Name: Recipe of Wellington sirloin with apple and mushroom sauce.
Cook time: 90 min
Total time: 90 min
Ingredients: 1 pork or veal tenderloin (I used a pork tenderloin); salt; pepper; 1 mix of Provencal herbs (there are those to be sold in the jar, in the spice section of the supermarket); oil; 1 sheet of puff pastry; caramelized onion (if you don't know how to make it, I'll leave you the link at the end of the recipe); mustard; Sliced cheese in; Egg to paint the puff pastry; mushrooms (approx. 200 g); 1 tsp flour; 1/2 cup of brandy; 1/2 cup white wine; 1 tablespoon soy sauce; For the apple sauce:; 2 medium sized potatoes; 2 apple recipes; 1 tsp sugar (approx.); 20 ml milk (approx.)

An uneven and rich lunch with the family, here I am going to teach you how to prepare a Wellington sirloin with apple and mushroom sauce.

You can accompany it with a few glasses of red wine.

Servings 4

Preparation min

Cooking 90 min

Calories kcal

How to Make Wellington sirloin with apple and mushroom sauce.

Instructions

Step 1

Season the sirloin and sprinkle with some Provencal herbs. Sear the tenderloin in a pan with a little oil, until it is browned on all sides. We only seal it, since it will be finished in the oven.

Step 2

Put the puff pastry, stretched out and make some side cuts.

Step 3

In the center, we place a bed of caramelized onions. Place the sirloin on top and brush it with the mustard.

Step 4

Cover with some slices of cheese.

Step 5

We wrap with the puff pastry, intertwining the side strips. Brush with beaten egg, and put in the oven at 200º for about 20 minutes. Until the puff pastry is browned.

Step 6

In the meantime, let's make the apple sauce. Peel and wash the potatoes and apples. Chop them and cook in a pot with a little water, until they are soft. Once cooked, drain them and put them in the blender bowl. Add a little sugar and beat. Pour in the milk and finish whisking. The consistency will be whatever we want. If we like it very thick, we are seeing the amount of milk we add. We booked.

Step 7

We make the mushrooms: Cut them and sauté them in the same pan as the sirloin. In a small corner, add a teaspoon of flour and stir, allowing it to roast lightly. Add the wine, brandy and soy sauce. We try the sauce and adapt it to our taste. Let everything cook together, until the sauce has bonded.

Step 8

We serve the sirloin, accompanied by the mushrooms and apple sauce.

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Ingredients

1 pork or veal tenderloin (I used a pork tenderloin)
salt
pepper
1 mix of Provencal herbs (there are those to be sold in the jar, in the spice section of the supermarket)
oil
1 sheet of puff pastry
caramelized onion (if you don't know how to make it, I'll leave you the link at the end of the recipe)
mustard
Sliced cheese in
Egg to paint the puff pastry
mushrooms (approx. 200 g)
1 tsp flour
1/2 cup of brandy
1/2 cup white wine
1 tablespoon soy sauce
For the apple sauce:
2 medium sized potatoes
2 apple recipes
1 tsp sugar (approx.)
20 ml milk (approx.)