Sirloin Wellington

Ingredients:

1 Loriente Extra Tender Sirloin

2 sheets of filo pastry

1 sheet of puff pastry

250g of mushrooms

1 onion

1 egg

Salt and pepper to taste

Steps:

1. Finely chop the mushrooms using a food processor.
2. Peel and chop the onion, then sauté it in a pan with some olive oil. When it starts to brown, add the chopped mushrooms and cook until golden and all the liquid has evaporated. Season with salt and pepper to taste. Remove from the heat and let it cool.
3. Trim the ends of the Loriente Extra Tender Sirloin, season with salt and pepper, and sear it in a large pan on all sides. Let it cool.
4. On your work surface, lay out the filo pastry sheets and evenly spread the onion and mushroom mixture over them. Place the sirloin on top and wrap it up.
5. Place the wrapped sirloin onto the puff pastry sheet, ensuring the seam is underneath. Seal the edges well with beaten egg and brush the top with the remaining egg wash.
6. Place the sirloin on a baking tray and bake on the lowest oven rack at 210°C for 30 minutes or until it turns a uniform golden brown.
7. Remove from the oven and let it rest for about 10 minutes before serving.