Talking about Christmas is talking about numerous celebrations, meetings, meetings, reunions, visits... and they almost always start or end around a table, does anyone doubt it? At least that's how it is in our country, you know... celebrating around a good meal is a national sport. At Ibéricos Torreón we love this custom that is so ours and this year we have decided to prepare a Special Recipe Book for CHRISTMAS , with a strong Iberian and traditional component but also with innovative and surprising contributions that come from the hand of our chef Javier Fuentes del Río.
As a main or secondary ingredient, quality Iberian ham is a guarantee of success, it is capable of turning any dish into an exquisite bite.
Today we want to detail one of the Christmas recipes that we present in the new recipe book, and if you want, in the end, you can have the complete IBERIAN CHRISTMAS RECIPE BOOK for free , all you have to do is ask!
Let's get to work, adjust your apron, and let's go with the WELLINGTON IBERICO SIRLOIN , a true classic, right?, but this time with a luxurious preparation, with IBERICO HAM or IBERICO SHOULDER , whatever suits us best.
We start with the ingredients we need
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1 UNIT OF SIRLOIN
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100 GR OF MUSHROOM
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20 ML OF PEDRO XIMENEZ
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30 GR OF FOIE MI CUIT
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60 GR OF BUTTER
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100 GR OF SHALOT AND 40 ML OF CREAM
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50 GR OF MAYONNAISE
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10 GR OF CURRY and 10 GR OF OREGANO
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100 GR OF IBERIAN HAM or IBERIAN SHOULDER
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PASTRY SHEETS and CS* EGG
*CS: Sufficient quantity. In this case, we will need what is necessary to brush the puff pastry before putting it in the oven and a piece does not usually require more than one beaten egg or just the yolk.
And we begin the elaboration of the Iberian Sirloin Wellington with Iberian Ham
1. The first thing we need is a rondón (the type of pot that has more diameter than height) to make a duxelle , we are going to put the butter to melt and then we add the very finely chopped shallot, until it is lightly fried. We also have to add the mushroom, finely chopped; and fry the whole mixture for 15 min. After this time, add the Pedro Ximenez and let it reduce, add the foie and cream and cook for another 5 min. The first part is ready. We reserve it for later use.*Duxelle: It is a minced mushroom, shallot and/or onion, all finely chopped and sautéed in a pan with butter.
2. It is the turn of the mayonnaise and you have to mix it with the curry and oregano (and if you want a little more power, you can also add mustard to taste). Set it aside for later as well.
3. Now take out a frying pan and put it on high heat with a little oil, very little, just to grease the base and mark the sirloin , which you must have previously cleaned and seasoned. Seal it on all sides to keep the juices well. When you're done, take it out and let it cool down a bit, so you can spread the whole piece of sirloin with the mayonnaise mixture.
4. It's time to stretch the puff pastry sheet. You should take it out of the fridge a few minutes before, so that it is very elastic. Once stretched, place slices of Iberian Ham or Iberian Shoulder on top of it, superimposed along the puff pastry plate. On top of the slices put a layer of mushroom duxelle* that we made at the beginning, and finally the sirloin, we roll it all up with the puff pastry.
You can decorate as you like using the leftover cuts from the dough.
Brush the roll with egg yolk and put it in the oven , preheated to 200oC for 15 min. The time is approximate, as you know, each oven is different, so when you see that the puff pastry has browned, it will be ready, even if less than 15 minutes have passed.
And get ready to succeed with this recipe, because you will see the exquisite flavor that brings the extra touch of Iberico to the whole dish. You can cut the slices yourself if you have a whole piece at home, but for greater convenience you can also use the 100-gram sachets that we already have prepared.
