Sirloin Wellington
Sirloin Wellington
Ingredients
One large beef tenderloin (one fat-free cut)
A quarter cup of El Conquistador olive oil
A teaspoon of black pepper Andean Traditions
A teaspoon of garlic paste Andean Traditions
One teaspoon of Andean Traditions ground paprika
Half a cup of white flour Flor
Half a cup of carrot sticks
Half a cup of celery sticks
Puff pastry ready to use
Egg
Salt to taste
JP products in this recipe
Preparation
In a bowl add the tenderloin and marinate with the garlic paste, the black pepper, the Tradiciones Andinas ground paprika and salt to taste.
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In a non-stick pan add the Conquistador olive oil and when it is hot, seal the tenderloin.
Seal on all sides being careful not to burn or overcook the meat.
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Once ready, remove the heat and reserve.
Add the desired vegetables, carrots, celery and onions.
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Sauté a little and add the Blanca Flor flour.
On a flat surface add the puff pastry and roll out until it is more or less than 2 centimeters thick.
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Cut it square.
Add the meat and vegetables.
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Cut into strips the spaces of the puff pastry that the loin does not occupy.
Wrap the loin in these strips, taking care to leave all the meat completely wrapped.
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Beat the egg and bathe the puff pastry in it.
Bake for 30 minutes at 356 degrees Fahrenheit.
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Once the time has passed, remove from the oven, cut and enjoy.
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