Beef sirloin with puff pastry crust

Preparation

1. The first place, we season the meat and brown it on all sides in a pan with hot oil. We will sauté the meat for 20 minutes, if what we want is a meat to the point, taking into account that later we will bake the meat with the puff pastry.

2. Once browned, we put the meat on a rack so that it releases its juices, which we can collect on a tray to use them to prepare a sauce.

3. While the veal cools, we wash the mushrooms and slice them. Sauté them in a pan with the minced garlic clove, three tablespoons of oil and butter. When the mushrooms are tender and do not have any juice, we pass them through the blender to prepare a dense pate and let it cool down a bit.

4. We spread two sheets of baking paper on a countertop. In one of them, we put the meat and spread it on all sides, except for the bottom, with the mushroom pate. On the other paper, we place two rows of slices of ham placed vertically and overlapping each other a little, so that one end of the slice touches that of the next. Then we make a band with three horizontal slices that crosses the center of the ham base and sticks out on both sides, as if they were two wings. In the center of this band of ham, we spread a little pate the size of the sirloin, so that when we put the meat on top, it covers it.

5. Now we cover the meat with the ham, leaving the slices that protruded from the base for last. We pass the meat covered with ham on the sheet of shortcrust pastry and cover it with it. If we have leftover dough, we can use it to decorate.

6. Mix the yolk with the cream and paint the dough. We pass the crusted sirloin on a baking tray covered with special paper and cook at 180 degrees for about 30-35 minutes or until the surface is golden. We serve the sliced ​​sirloin.