Sirloin steak Wellington recipe
Last Updated on
Total: 50 min Diners: 2
Fresh Joselito pork tenderloin is the best alternative to beef tenderloin when it comes to making a Wellington. This preparation with so much renown may well sound like Christmas here in Spain but the truth is that any special occasion is good to prepare it as the Kennedys already stated back in the ‘60s, when it caused a furor in the United States and since then everyone wanted to replicate.
Although the original recipe is with beef tenderloin, preparing a pork Wellington is wonderful if you are not many at home and want to make this recipe a gourmet proposal from the fresh meat of the Happy Pigs Joselito. The original recipe included truffles and fresh foie gras, but this time we have decided to bring the recipe closer to the everyday, using only a good concentrated mushroom sauce and all the flavor and smoothness of the Joselito cured pork jowl. Using pork tenderloin also makes the recipe faster and does not require so much resting or cooking time in the oven.
How to make sirloin Wellington
Ingredients
. Joselito fresh sirloin steak, 1 piece Puff pastry sheet, 1 piece Egg, 1 piece Mushrooms, 300 g Shallots, 3 u Butter, 30 g Joselito jowl, 45 g Thyme, c/s Ground black pepper, c/s Salt, c/s Olive oil, 1 tablespoon
Step 1
The first thing we will have to do is to clean the Joselito sirloin well. With a sharp knife we will remove all the outer fat that we see and also, if any, any tougher tenderloin, so that the sirloin does not contract when cooked.
Step 2
Marking the grilled sirloin with a few drops of oil, with the heat on high, so that it is done evenly on all sides and is well browned. Add a little salt and black pepper and when it is browned on all sides, remove it to a plate.
Step 3
In the same pan, add the butter and in it poach, over low heat, the finely chopped shallot.
Step 4
Add the finely chopped mushrooms and sauté for 3 minutes.
Step 5
Add the chopped Joselito jowls and fry everything together for another 5 minutes. Then add the thyme, black pepper, salt and finally add the brandy. Increase the heat to the maximum and let it evaporate completely, until a dense mushroom “paste” is left. Leave to cool completely in the fridge.
Step 6
Preheat the oven to 220ºC and roll out the puff pastry. Spread the mushroom and jowl paste over it, occupying the entire length of the tenderloin and lay the tenderloin on it. Close the tenderloin with the puff pastry completely, sealing all the edges well.
Step 7
Decorate with overlapping diagonal strips and make a hole in the center to allow it to breathe. Brush the entire surface with beaten egg and bake until completely golden brown.
Step 8
Let stand for 10 minutes before serving to set.
