Ingredients:
1 pork tenderloin · A sheet of puff pastry · 4 slices of serrano ham 4 cheese slices · An egg · Salt and pepper.
Preparation:
· Pour a little oil in a frying pan and, when it's hot, mark the sirloin on the outside for a few seconds to seal it. Reserve.
· Next, roll out the puff pastry plate, place the ham slices on it, the cheese ones, and above all, the sirloin. Season.
· Roll the puff pastry around the sirloin and cut into portions about three fingers wide..
· Finally, separate the white from the egg yolk and use the latter to paint the puff pastry so that it browns when baked.
· Preheat the oven to 200ºC and bake for about fifteen minutes until golden..
· You can accompany this succulent dish with a sauce, For example, old mustard.
· This recipe is a variation of the Beef Wellington, classic cooking recipe that we have done our way. That's why we have named it Rampant Sirloin.. The idea is, while the sirloin is baking, start reading The Baron Rampant by Italo Calvino, a nice story about rebellion.
ANTONIO HERNANDEZ. Chef PATA NEGRA RESTORÁN, Baron of Sant Petrillo, 3. T.963 890 954
