Mini beef sirloin wellington
For 4 servings:
• 1 joint of Galician sirloin beef
• 1 sheet of puff pastry
• 200 g of duck mousse
• 1 egg
• 1 tray of mushrooms
• Pickled onions
• Dry tomatoes in oil
• Brown sugar
Meat dishes
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PREPARATION
FOR THE MINI BEEF SIRLOIN WELLINGTON
1. Cut the beef into medallions.
2. Seal the beef medallions in a frying pan and set aside.
3. Finely chop the mushrooms and sauté them.
4. Cut the puff pastry into circles using a pastry cutter, making sure they are bigger than the beef medallions.
5. Spread the duck mousse on the pastry, add the mushrooms and beef medallions.
6. Close the pastry and brush with a beaten egg.
7. Bake until golden brown.
PREPARING THE SWEET & SOUR GARNISH
1. Cut the pickled onions into quarters.
1. Sauté them on a low heat with the dried tomatoes in oil and the brown sugar.
