Preparation

1. We open a beef tenderloin in a book shaped fillet. We spread it and season it, and then cover it with a layer of fried onion, cut in julienne.
2. The fresh foie is prepared between two sulphurated oven papers, forming a thin sheet. We add the foie sheet on the open sirloin and on the poa-ched onion layer.
3. We also add a leek that we have previously cooked with salt, bay leaf and a glass of sherry wine. The sirloin is then rolled forming a cylinder so that all the ingredients will stay inside.
4. We spread the puff pas- try and we place on it the stuffed sirloin cylinder.
5. Everything is wrapped forming a Wellington-type piece.
6. We puncture the puff pastry roll and paint it with a mixture of egg yolk and milk. We bake it in the oven for 15 minutes at 250ºC.