Without a doubt, the Wellington or Solomillo wrapped in puff pastry is being one of the stars of this Christmas. Preparing it is very simple and the result is tremendously beautiful and is very colorful on the table. Besides, meat is tender and juicy, you can miss it! In recipes, we learn to prepare it covered with a pate and caramelized onion layer that contributes juiciness, pure delight! Take note, get the ingredients and surprise your family with this recipe for a Wellington Solomillo with pate that you can take to your table any day of the year.
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Main Dictation | 🤯 Low Disturbance |
| Ingredients to make a wellington sirloin with pate or sirloin wrapped in puff pastry: |
| 1 puff pastry 1 pork sirloin 75 grams of pate 1 chill Extra virgin virgin oil jet |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make a wellington sirloin with pate or sirloin wrapped in puff pastry:
1. We start putting a splash of extra virgin olive oil in a large pan where the stretched sirloin and we take it to the fire. When hot, we put the sirloin and seal it. That is, we are going to go around the sirloin and that touches the bottom of the pan that will be at medium heat so that it is done quickly on the outside, forming a crust that will prevent the juices from escaping during the baking . We put a little salt and pepper and when it is well sealed on the outside we remove from the heat and let it cool completely in a fountain or tray.
2. While the sirloin is sealed, peel the onion and cut it into finite strips. Once we have taken the sirloin from the pan, we put it on the fire and in that oil we add the onion to caramelize it and take the taste of the meat.
3. Add a crumbled broth pill, a teaspoon of smoked paprika and a good stream of white wine when the onion begins to be transparent. We cover and stir from time to time until the onion has a beautiful golden color, it is soft and there is also no juice in the pan. We let cool completely and reserve.
4. When the sirloin and onion are totally cold, we take out the puff pastry sheet, unwind it and if necessary we stretch it slightly with the roller. We spread the pate in the center of the puff pastry forming a finite layer in the form of a rectangle and occupying the length of our sirloin. We will have plenty of one of the short ends of the sheet that we will not spread with pate because we will cut it later and use to decorate. At another short end, we will leave approximately one centimeter and a half from the edge and then close and seal it.
5. On the pate layer we put a caramelized onion layer and place the sirloin. We add more caramelized onion around and, very carefully, we close the two sides of the puff pastry on the Wellington sirloin with pate. We cut the excess end leaving approximately one centimeter or something else, closed, press the ends well and turn it by placing it on a baking paper on the oven tray with the part of the joints looking down.
6. If we have tangled roller, we pass it through the puff pastry strip that we have cut and cover our sirloin. If we do not have it, we cut strips and we are putting them on the sirloin in a cross way or as you can think of. Nor does anything happen if you do not decorate the Wellington Sirloin.
7. We open, we beat the egg in a bowl and then, with the help of a kitchen brush we paint the entire surface of the puff pastry including the ends. We introduce in the preheated oven at 200 ºC and bake the sirloin in puff pastry for about 30-40 minutes, depending on the thickness of pork. If the puff pastry gets very golden, we open the oven and cover it with a piece of aluminum foil.
8. When ready, turn off the oven and take it out. Let stand about 10 or 15 minutes for the meat to settle better, cut and serve the Wellington sirloin with pate accompanied by a good salad, such as the orange salad and nuts. Bon Appetite! And if you are looking for more recipes to surprise this Christmas, in my blog target = _blank re = NOFOLWLOS SWEET SWEETS OF CUCA await you a lot of ideas.
