This recipe, suitable for small family events, is a striking plate, to the point where I had to change the garrison planned by a simpler slices grilled fruit (pear, apple and orange) to help more coming between the evolution of the plate.

Another caveat that I must ask, is that this dish is a variation of a recipe made famous by the name of tenderloin Wellington. The main change is the flesh, I changed the loin sirloin of beef for this piece is more streaky fat juicy after preparation of the fillet and also between us, I consider a waste to use this quality meat in a recipe their texture and flavor will be colored by the ingredients I used. I have also adapted to varied filling ingredients I had available.

Ingredients (serves 4)

2 pieces of veal loin 250 g.
2 sheets of puff pastry square of 30 cm. sideways.
1 dozen asparagus (only tip)
100 gr. mushrooms.
½ onion
2 tablespoons olive oil
½ dozen garlic shoots.
1 tablespoon green pepper
1 tablespoon thyme
150 ml. cooking cream
2 slices of buttery cream cheese
1 egg
Salt

Here you can find the recipe step by step.

Prepraración

1. First, a sauce is prepared which will serve to cover the meat. To do this, chop onions, young garlic and mushrooms and brown them in a pan with olive oil and hot.
2. When the assembly is poached add pepper, salt and thyme, we expect a minute and add the cream, mixing until a homogeneous whole. Reserve.
3. Then sauté the asparagus tips in a pan. Reserve.
4. After that, we grilled loin, round and round it is marked (to be finished in the oven). Reserve.
5. In the center of a mass spread on a paper baking in a baking tray put asparagus bed.
6. On it we add a piece of loin, cover with a slice of cheese and cream mixture. Cover with the remaining sheet of puff pastry, seal the ends so that we will escape any of the content and cut the excess dough to use for decorating.
7. Beat an egg with a pastry brush we spread the top of the pastry.
8. Repeat for the second spine.
9. Precalentemos the oven for about 5 minutes before, after which we introduce the preparation and bake 20 minutes at 220 degrees.

Presentation

Serve whole or half portions. This dish is strong but very juicy.