Ingredients:
1 Iberian pork sirloin
1 sheet of puff pastry
1 tin of foie gras
150 g mushrooms
1 clove of garlic
Olive oil
1 egg
Elaboration:
Season the tenderloin and brown it in a hot pan.
Extend the sheet of puff pastry and rub it with foie gras. This must be of high quality to further highlight the flavor of the steak.
Sauté the mushrooms with chopped garlic and oil. Drain and let cool. When are cold put it above the foie.
Put the sirloin up the foie and the mushrooms and close the puff trying pastry. If you want you can add also some slices of ham to give even more flavor.
Decorate the tenderloin with some strips of puff pastry and paint it with the egg. Preheat the oven to 200ºc.
Cook for 20 minutes and remove from oven. Cut thick slices and serve.
