1 kg beef sirloin
4 spoonfuls softened butter
1 onion, chopped
0.5 spoonful sliced fresh mushrooms
300 g foie gras
1 package puff pastry
1 egg yolk, whipped
300 ml beef broth
200 ml red wine
salt and pepper to taste
Heat the oven up to 180 degrees. Put the beef sirloin into a small baking dish and spread two spoonfuls of soft butter overit. Roast the sirloin in the heated oven for 10–15 minutes or until it becomes brown. Take the sirloin out and leave it to cool down completely. Pour all juices out of the baking dish.
Increase the temperature of the oven to 190degrees. Melt two spoonfuls of butter on a medium-sized pan. Add the chopped onion and the sliced mushrooms, fry for 5 minutes. Remove the pan from the fire and leave it to cool down.
Mix the foie gras with two spoonfuls of soft butter, season with salt and butter to taste. Then spread the mixture of the foie gras and butter over cooled beef. Sprinkle with the onion and mushrooms evenly.
Roll the puff pastry until it is big enough to surround the whole sirloin. Put the beef on the dough on one side in the middle. Lay the dough around the sirloin and tie with a rope. Seal all edges, making sure that the seams are not too thick. If necessary, trim the edges of the dough and put them under the beef.
Put the beef in a roasting pan, make a few cutson the top of the puff pastry and spread the egg yolk over them. Roast at 190 degrees for 10 minutes. Then reduce the temperature to 175 degrees and roast for 10–15 minutes or until the dough becomes golden brown.
In the meantime, pour the baking juices (from step 1) to a small saucepan and cook. Add the beef broth and the red wine. Cook for 10–15 minutes. Strain the sauce and serve with Wellington beef.