Sirloin Wellington for Christmas

Start by preheating the oven to 200°C. Remember that every oven is different, so adjust the temperature depending on how powerful yours is.

Season the sirloin with salt and pepper to taste. Then, in a frying pan over high heat, brown the sirloin in olive oil until well seared, this will keep the juices inside the meat, preventing it from drying out.

Remove the meat and in the same pan, add the garlic, onion and mushrooms. Cook until soft.

Add the red wine and bay leaf, let it reduce by half. This will help bring out the flavors and add a special touch to the recipe.

Once the wine is reduced, remove the bay leaf and mix the vegetables with the foie pâté.

Spread a sheet of puff pastry and place the vegetable and pâté mixture on top, then place the sirloin on top.

Cover everything with the second sheet of puff pastry, sealing the edges well with a little water.

Beat the egg yolks and paint the surface of the puff pastry. This will give it a perfect golden color when baked.

Bake for 25 minutes or until the puff pastry is golden brown.

Let stand 10 minutes before slicing for the juices to stabilize and serve.