Sirloin stuffed with bacon and pate

Preparation

1. If the butcher has not already done so, first we will take care of opening the sirloin. We place it on a table and we make a cut, lengthwise, through the center but without going all the way down. The spine will open slightly. As we need the spine to be flat, we introduce the knife through the cut that was made, and when we reach the bottom of the cut we place it parallel to the cutting board. We cut from the center to the right and to the left without reaching the end and unfold both cuts again.

2. Season the meat with salt and pepper and spread it with the pâté on one of its faces and also spread the bacon in slices together with the piquillo peppers, sliced ​​or chopped. We roll the sirloin in a compact way, squeezing with our hands, and we tie it with thread both at the ends and in the center.

3. To prepare the sauce, sauté the onion and garlic, finely chopped, with a little salt and a good amount of oil.

4. In another pan with a sufficient amount of oil, we seal the sirloin (brown it) on all sides over medium heat. Remove the meat and pour the wine over the oil in the pan, which contains the pork juices. Let reduce over high heat for a couple of minutes.

5. When these vegetables are well poached and golden, we add the reduced wine.

6. In a baking dish, we put the sirloin and pour the wine with the vegetables. We cook in a preheated oven at about 200 degrees for 20-30 minutes or until the meat is golden and tender.

7. We collect the wine and vegetables from the roast and set aside the meat. Pass the sauce through the chinoise and serve the already untied and sliced ​​sirloin.