Do you want to surprise the family with something different? We have the perfect recipe for you, combining an excellent cut of rich and juicy meat and a paste that melts in the mouth, with an elegant presentation, accompanied by one of the best meat sauces. On this occasion in recipesgratis.net we present you An exquisite Wellington Solomillo recipe with Pedro Ximénez sauce. In this case I used beef sirloin, but you can also try to make a Wellington pork sirloin. We invite you to accompany us in the preparation of the Wellington sirloin with Pedro Ximénez sauce, you will love it!
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main | 🤯 Difficult Distinction |
| Ingredients to make Wellington Sirloin with Pedro Ximénez sauce: |
| For the paste paste :: 250 grams of butter 300 grams of wheat flour 1 teaspoon of salt 1 piece of egg | For the Pedro Ximenez sauce :: 1 cup of wine Pedro ximénez ½ cup (100 grams) for the filling :: 500 grams of sirloin of beef 2 cups of mushrooms ½ cup of mustard 150 grams of Bacon 1 pinch of pepper 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make Wellington Sirloin with Pedro Ximénez sauce:
1. Below we present the ingredients to prepare this delicious Wellington sirloin recipe with Pedro Ximénez sauce.
2. To start, on a table with flat surface we place the flour, the butter in squares and a little salt and incorporate everything constantly kneading to achieve it.
3. Once we have a homogeneous mass for the sirloin recipe, such as the one we observe in the image, we let it stand for approximately 5 minutes in the refrigerator covered with a cloth.
4. Subsequently, we take the puff pastry dough and with the help of a roller we stretch it until we achieve a thin sheet of it.
5. Add a slight butter layer and fold the puff pastry sheet to start forming the puff pastry folds.
Trick: We repeat this step for 4 times more.
6. We cut in rectangular form the puff pastry of the Wellington sirloin removing the banks of excess and reserve.
7. On the other hand, for the Pedro Ximenéz sauce of the sirloin recipe, we add the wine and sugar in a previously heated pan, we let it cook for approximately 20 min. (According to the term you want), moving constantly and reserved until serving.
8. Later we cut the mushrooms into sheets (not very thick), in a pan we place some butter and add the mushrooms for cooking, and salt and pepper to taste. We reserve.
Trick: If you prefer you can add some garlic salt to give it a different touch of flavor.
9. We take a pan, previously heat and add half a teaspoon of butter since this hot we place each side of the sirloin to seal it until it has a golden tone.
10. Everything is ready, we place on the puff pastry sheet a thin bed of mushrooms that will be the base of our Wellington sirloin with Pedro Ximénez sauce.
11. We take our sealed beef sirloin, varnish it with mustard and place it on the mushroom bed.
12. We cover our Wellington sirloin with the bacon strips taking care that they cover it perfectly.
13. We wrap our sirloin with the puff pastry leaf joining the folds perfectly.
14. Beat the egg and with the help of the mixture obtained we varnish our Wellington Sirloin and bake it for approximately 60 min at 180 ° C.
15. And ready! We serve and accompany the Wellington sirloin with Pedro Ximénez sauce. Bon Appetite!
