El Chef Enrique Sánchez nos hace Solomillo Wellington, una receta de Navidad rica #ybarraentucocina

Very good family, we are here again in the Ibarra canals to propose to you today a very simple and delicious original Christmas recipe. We are going to prepare a well-stuffed pork sirloin Wellington, carefully stuffed, which will be even tastier with a gaucho sauce and potatoes as a garnish. Do not move because today we are cooking with Ibarra because we are going to start Christmas, it is just around the corner and we have to start thinking about the recipes that we are going to prepare, not leave them for the last day and today we are going to propose stuffed Wellington sirloin with gaucha sauce and also a garnish that you will see is not going to take long.

Nothing, let's start. You see. What an easier thing, the filling is minced pork. We are going to add an egg to the pork that will be like glue. dried fruit, whatever you want, whatever you like the most, I'm going to add pistachio, but what do you have at home are nuts, whatever you have to use, we're also going to add dates, just like we add dates, we can add, for example, dried apricots, chop a little bit of dates, something. which is going to be essential so that it is delicious hot or juicy also when the grated cheese is cold the grated cheese just came out of the oven It will give it a wonderful texture and if it stays cold it makes it juicy a pinch of salt at the end Everything that are recipes that have filling are recipes for use, we mix well until we have the key.

Pay attention to this, so that we have a homogeneous mixture, it loses shine. We have added an egg if you mix at the beginning. You will see how shiny it is. It is normal because of the humidity of the egg If continuing to mix the meat protein is going to hug the Egg, when it loses its shine it is a sign that the egg is perfectly integrated because we already have the filling, I have here the pork tenderloin that we have ordered from the butcher But this is what I I'm going to do it now, the butcher can do it, it's nothing more than opening the sirloin in the shape of a book, but I say the book that is going to be unrolled with the knife parallel to the board close to the bottom.

We are going to cut but without cutting completely We do this and I open it. If for some reason you reach the end, nothing happens. We do this and open it. Then if I open it, I see that this part is thinner than this one. It is still thick. What do I do? I return to the same level where I had the meat. I continue with it. knife and I continue cutting and I do the same thing again and I'm cutting I'm cutting look you see here it opens don't worry Nothing happens as I told you and I open again and it turns out that here it's still a little thicker so I do the same thing again It is a matter of unrolling the sirloin.

You take greaseproof paper or parchment paper, which we also call in the kitchens. You put the sirloin on. You spread it. Now there are gentle blows so that the meat softens much more, and the sirloin is a tender meat. It has been talked about a lot more and we are also extending it here to see how it looks, that's why we are not so concerned. If it has any cracks or not, what happens now is the normal thing. that you arrive and put the filling and close it It's good, yes we want the recipe to be good or very good very good What is the key and gaucha sauce and bar my children take it, that is, it is a hit for all audiences and it goes perfect for meats for barbecues, you can even grill some fish, a little bit of cod is also good.

Look, let's take and put it without fear because now we are going to extend This is what is going to make our Wellington good or very good and how We want it to be very good so we add cochibarra sauce and spread it out. We no longer need to put salt and pepper on the meat. It's not necessary and now it's time to roll. I have the paper. Look, we put it like this and without fear, none of us are putting the filler at the end closest to you because in my case I am going to roll it forward, if by chance I roll it better towards the back because I put it on the other side but we are going to put it on one end and notice that we put enough filling we want that our recipe, instead of taking out a raw sirloin without filling, which would be four good medallions or three good medallions as it is so thick, cutting the thinnest we have the same portion and now once we have it like this, the easiest thing comes as if we did a gypsy arm with the paper itself I turn I turn and now pay attention I use the paper without touching the meat to press the filling and I press it and there I compact it and now I continue rolling I continue rolling squeezing with the paper that the movement of the meat when turning and looking What a simple thing, don't worry, I insist, I have mentioned it, if it has a crack, if it has the filling here that comes out a little, nothing happens because now we are going to cover everything with the puff pastry, I bring the puff pastry and with We give the rolling pin itself a little and stretch it a little to favor the meat.

It is simply a matter of measuring that the meat fits into the puff pastry and I think that the meat does fit in. There we have it. Come and come the moment So we turn the meat over the puff pastry and there we have it and now something fundamental comes along. This is a good trick. It's like when you make spring rolls. I fold and fold it here. That way, I get that the filling, if it wants to come out, doesn't come out, but the roll The east we do like this we do like this and what part is going to be on the bottom the ugly part that I tell you we always have our Wellington we put it in a baking dish it doesn't break we are going to paint it with egg and then we are going to do a trick which is interesting so that it looks more aesthetically beautiful and does not deform with the knife.

First of all, for aesthetic reasons, I do it so that I do not cut the puff pastry, it is a very superficial cut, practically the weight of the knife and here comes the trick: you use the knife to stick the tip in and you turn it over and we make it like a chimney what are we going to achieve with this chimney when you make any puff pastry roll if we don't make it the chimney what happens is that the steam makes the puff pastry bulge and now we drain the whole Ibarra potatoes we open the jar and we have drained it and we are going to distribute them around the meat. generous splash why because we are going to get the potato to fry and also the effect that it does not stick to the Source due to the oil itself, we add a little bit like this, I do not add the oil, I cover it with plastic wrap and I keep it in the refrigerator perfectly.

Until tomorrow it lasts. At that time we take it out, do the same and put it in the oven so that the puff pastry is crispy. 30 minutes 200ºc and you will see the result. We have made our recipe with pork tenderloin, puff pastry, minced pork. grated cheese pistachios dates dried thyme eggs both for the dough and another to paint the puff pastry gaucha sauce and bar whole potato and bar and extra virgin olive oil and bar It is a recipe for six people and it took us 35 minutes and we already have our sirloin Wellington of pork stuffed with the potatoes that look ideal for the parties that we have around the corner, you know, you take it to the center of the table in this way or you cut it or you let it cool And if there is leftover, it is also interesting to cut it finely And We have taken advantage of this, this has been all.

See you next day as always with original recipes on the Ibarra channels.