Cut the beef tenderloin and open it as if it was a book. Then add salt and
pepper.
Cut the onion into thin slices, which then should be stewed until soft.
After that, use a leek coocked in salted water, the bay leaf and half of a glass of
Jerez wine. Apart from that, we will also use a sheet of puff pastry.
Then, laminate the fresh foie introducing it between two sulfurized oven
papers. Keep it at room temperatura.
Following, stretch the puff pastry and place the sirloin roll over it, forming a
Wellington-type rool. Paint it with the egg yol and some milk so that it
becomes well browned.
Place it in the oven for 15 minutes at 250 ºC
2
Finishing
Remove from the oven and cut the puff pastry carefully. Then, with a
different knife cut the rest of the piece and place it in a dish.
