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More than once I have seen great recipes puff pastry stuffed with sirloin. Photos always look so good that I was curious to take one.
I took note of what I liked about some recipes and what I did about others, and the truth is that I am proud of the result. It was very good crispy on the outside and juicy on the inside.
You can tell I'm getting older! When I was little, nothing was going on for me puff pastry, Even homemade dumplings were not my favorite dish, and now I increasingly like to cook with puff pastry. especially if it has the flavor and quality of Lidl® puff pastry… it is perfect!
It occurred to me to brown a pork tenderloin in the pan, prepare a caramelized onion that would make the sirloin bed. Then I put a slice of cheese on top and some canned mushrooms that they gave me. We wrapped all this with the puff pastry and in about 20 minutes of oven we had this delicious dish ready, while preparing a rich cheese sauce.
With a sheet of puff pastry I had to two pork tenderloins (a little fair though, I had to stretch it a little bit). This recipe is for four or six people, it will depend a little on the accompaniments. It can also be presented cut into slices accompanied by the cheese sauce.
Today I want to dedicate this recipe to all parents and especially to mine. Have a good day surrounded by your loved ones!
Puff pastry stuffed with pork tenderloin
Spectacular the result of this recipe.
More information - Caramelized onion
Adapt this recipe to your Thermomix® model
I have already voted today but I do it every day, my mother I have been looking for sirloin with puff pastry to do it for a long time, I will do it next week for today I have rice with squid and prawns, well girls continue like this because you are the best, and CONGRATULATIONS TO ALL THE POPES ………… ..tomlls
Very rich this sirloin and with that sauce even more.
Congratulations to your father too!
Kisses.
For me it is the best recipe on the blog, at least with the one that has surprised me the most Silvia (because the rice dishes are delicious, but I already knew that), I recommend it to everyone because it is spectacular. Congratulations on the recipe Sil, congratulations dad.
Go pelotilla, what happens is that you want me to do it again. That is done, you just have to ask me and I invite you again.
A kiss
Ufff how good, right? I keep it and as soon as I can I do it.
Kisses
This has to be a heart attack !!! I print it and keep it! Thanks !!
Ummmmmm !!! by God Silvia, that paints my mother !!!!!
I love puff pastry, sirloin and that cheese sauce… ummmm !!! sure that everything together is to suck your fingers.
A kiss and as I always tell you, I really like your blog.
I'll try to buy the puff pastry in the lidl, and I'm sure I'll make the recipe, I'll tell you girls!
MUAKAAAAA
You sure love it. You will tell us if you do it, because as you say it is a perfect combination of sirloin with puff pastry and cheese.
All the best
Hello girls. Just tell you that since I've known you, you have only surprised me. I love your page, I have already recommended it to a friend.
THANK YOU FOR ALL YOUR WORK. a greeting.
Thank you for following us daily and for recommending us. I am very happy that you like our recipes. All the best
A delicious recipe, nothing can resist you. The combination with the confit onion is great.
Kisses
Hey Silvia, what a handsome dad, right ??????
I love your recipes, but I would like you to take photos and step by step the recipe would be much better, thank you.
Chary, I accept your suggestion and I would love to be able to do it because the truth with photos of a step by step would be ideal, but I am a housewife with two young daughters and a businesswoman with a nursery school, with which my cooking time is always minor and I do not have time to spend with the camera and the recipe at the same time, because I usually cook with my daughters in between and for now it is impossible.
What it looks like !! and it does not seem very complicated right? Do you know any recipe for fish with puff pastry? I still remember a puff pastry sea bass from a restaurant that was to die for ... and by the way, they also put a mushroom and asparagus sauce aside ...
Oh how rich !! The truth is that I have never eaten fish with puff pastry but it looks wonderful. I will try to find a recipe and try to see how it works.
Ke well we go in the rankin !!!! of this we won !!!!! happy day to them. Daddies yal @ s jos @ !!!! 0
Thank you very much for your support, voting for us daily. If we manage to be among the first fifteen it is thanks to you. All the best
Thank you very much for all the recipes you publish, they all look great and I have already made several and they have always been great. This recipe for sirloin puff pastry will be the next one I make but I was wondering if I could change the type of cheese, I don't like blue or roquefort. Greetings to all.
Paloma, you have no problem changing the cheese. I once did not have Roquefort and I put a soft one on it and it is also good.
Thank you very much, this Sunday I will.
I make that sirloin but with cheese and bacon. What I do is put the puff pastry into strips at the top, making portions because when splitting it, if the puff pastry is whole, it tends to split everything and so (into strips) when putting it in the oven it makes the slits and when the pieces are not broken .
Thank you very much for your input. You are right, this way it is perfect and you prevent the puff pastry from breaking. All the best
Hello at two!
I've been following you recently, but I've totally hooked on your blog… It's fantastic!
Also tell you that I have voted for you, and that I will continue to do so, until the last day ...
One of these days I send you a typical recipe for a dessert from my beloved island of Menorca, since we have some very good desserts ...
GREETINGS FROM CIUTADELLA AND CONGRATULATIONS FOR YOUR WORK ...
Thank you very much for your support in the voting and I am glad that you like the blog. If you want to send us recipes you can do it at thermorecetas@ hotmail.com
It must be very good, thanks for the idea and for the recipe but I have a question: could I leave them ready but without baking for a few hours and bake them when we go to eat them? if possible, where are they best kept in the refrigerator or out of it?
Thank you very much and congratulations for the BLOG, it is wonderful.
Cristina, I have not tried to leave it done and then bake it, but try it, I think there will be no problem.
I don't know if the puff pastry will fall apart a lot with the heat of the meat, if you see that this can happen, put it in the fridge and then bake it for a few more minutes.
Greetings and tell us how such.
This sirloin looks great. I hope to do it next weekend. A kiss and every day I vote for you hoping that you win
You'll see how delicious the sirloin is like that. You will tell us what you think. It is not complicated to do and you will look like a real chef.
Thanks for the votes.
Hello, what I think is that you do not explain how to make the cheese sauce, right?
I apologize, if you put how to prepare the cheese sauce, this happens to me to read it quickly, greetings and forgive
Ainhoa, there is no reason to ask for them. We all go on the run, even cooking and it is normal that sometimes we miss a step.
Dare to try the recipe, it comes out great.
All the best
What looks better !!!!!!!!
I have already resolved the menu for the next celebration
I'm going to look like a queen !!!!!!!, thanks to you of course
Thank you very much, I vote every day
Ana, this is great. It is not excessively complicated and as you say, you will be like what you are a Queen !!
Thank you very much for the votes
It looks very good, I have never cooked with puff pastry, with your recipes I encourage everything. Thank you very much, I am hooked on your blog, I have already recommended it to several friends. Congratulations, I hope you win.
I have also become hooked on your blog, everything I have tried so far is great, it is great, surely the sirloin is to note. Thank you for your work, it is worthy of admiration.
This recipe is luxurious. It is great and we can remain as great chefs.
Hello I wanted to tell you that this recipe is very good, the only thing that I have noticed is that the onion has come out as a bit bitter, I do not know if it was because I put a little more than the amounts when making the onion. I hope your help, I just voted for the contest, good luck and thank you for your help
Carmen maybe it happened as you say, if you put some more onion you noticed a certain bit of bitterness, it also depends on the type of onions, some are very bitter.
Yesterday I made this recipe for some guests and although I don't like to do new things for others without having tried it before, I took a risk and…. what a success !!! The only thing that seemed to me that the onion was a bit raw and I gave it more time, but otherwise a 10. To repeat. Thank you!
Hello!! It is delicious, no, delicious (although I am a little handyman and the puff pastry wrapping was regular). The same with the rice with squid and prawns, very good. Thank you very much for sharing all these recipes !!
Mila, I'm glad you liked the recipes, the truth is that they are both delicious! All the best
Congratulations on your blog, I have had the Thermomix for a few weeks and I have already made more recipes from you than from the book and all of them are very good.
This recipe looks great. I want to do it this weekend but I have a question.
Is the sirloin whole or is it sliced after browning in the pan?
I think of my children and of course if the sirloin is whole, the puff pastry will be very thick and the same for them is very heavy.
What do you think?
The sirloin is whole. We loved it, but it is true that my daughters took something else. It comes out tender and juicy but children with meat tend to be meals that may cost them a bit. Even so, I recommend it to you. It comes out incredible.
I'm going to prepare this sirloin for Saturday. I have guests and I wanted to ask you if the lidl puff pastry is fresh or is it rolled or frozen?
Thank you very much!
It is from the fresh, the one that is rolled and is with the refrigeration products.
I love your recipe, and my question is whether I will also find canned mushrooms at Lind. Thank you and !!! keep doing delicious things!
Begoña, they gave me the little jar of mushrooms, they were from the hyperusera, but surely there are them in Carrefour, hipercor and large supermarkets.
I really like your recipes, I send you my blog, I hope you like it, you will tell me.
antonizaradecorationyrecetas.blogspot.com
Thanks Antonio, we will visit you. All the best
Please!!! What a recipe success! I also took a risk doing it for the first time yesterday that I had guests, and it really is to repeat. Congratulations on your blog, it is incredible.
How glad I am that you liked it, especially when you prepare it for guests, that we are always afraid that it will not turn out well, but it is very simple and it is very good.
Hi Silvia .. I have this pending recipe and I want to make it on Saturday, why can I substitute the mushrooms? My husband or me are not going much, it looks tremendous, because I love cheese, sirloin and puff pastry, I hope it turns out as well as you! Thanks one more time
Mirian, you don't need to replace him. Delete the mushrooms from the recipe with the rest it will come out just as rich.
Well .. I did it on Friday because I could not resist and how wonderful, the crunchy, the onion umm I was a little afraid that the sirloin would come out raw, but perfect, it came out very beautiful and delicious, I encourage you to prepare it all, I did not know that it would be so good, thank you very much for making me use the themomix so often, I have not finished a recipe and I am already looking for the next one, thank you very much
Good Silvia!
I made this recipe years ago but without caramelised onion, this one seems better to me, the only thing is that we did not like the cheese sauce much, why another sauce could I substitute it?
And another question, are canned mushrooms like sliced mushrooms?
Thank you very much!
Bethlehem, canned mushrooms are similar to rolled canned mushrooms. As a sauce, it can be whatever you like, even for my daughters I put tomato.
Could you advise me another sauce for the sirloin recipe? I don't like cheese. Thanks.
Hello rosa:
I love the mushroom sauce that comes in the Essential Book!
Kisses!!
Thank you very much, very kind, I will try it.
Kisses.
Hello, I have also done it by covering the whole sirloin with pate, instead of onion.
Good afternoon Silvia:
To make the cheese sauce, it can be done a few hours before to have it ready.
Thanks for your tips.
Yes Raquel, no problem, you can prepare it a while before, but then you will have to heat it to present it with the sirloin and be careful that it does not boil, okay? Thank you for following us!
Hello Silvia,
I would like to make the recipe for kings day, but I am a very newbie in the kitchen. We are 11 to eat .. how many sirloins do I have to buy? And how do I buy them when they are big? with the 2 sirloins that you say in the recipe I have enough ???
Thanks a lot!!!!!!
Hi Rosa, sorry for answering you so late, but your message had gotten into spam… for 11 people I think that 2 big sirloins will be enough. If it was only a single dish, you might need 3 a little smaller. Thank you for following us!
What a recipe xD !!
I made it the other day and with some strips that I had left over from the puff pastry, I wrote "I love you" to my husband hahaha he was surprised and delighted with how good it came out. Congratulations! Since I saw you, I get more out of my thermomix. Thanks
Thank you very much Puri !! For that we are, to share recipes with you and that we all get more out of our machines. Thanks for your support!
Hello! I have a question: if we put the sirloin in very hot oil, will it not brown too much on the outside and it will remain raw on the inside? Shouldn't we seal the sirloin over low heat?
Do you buy the sirloin whole or do you ask the butcher to open it to you in some way?
Thank you
Good evening, I have celebrated 3 years of marriage and I have decided to make a special dinner for my husband. I have decided to make the sirloin and I have made the right choice because we have loved it. Super easy and fast recipe. We have eaten it whole !!!! Of course, we liked it better without the cheese sauce, we both agree that it takes away the flavor of the onion a lot. Thanks for these spectacular recipes. Greetings.
Hi!
Today I made this recipe ... it is delicious !!!!!
I have added a slice of bacon after the onion layer on top of the meat.
Delicious enhorbuena !!!
Good good good Tamara, I don't even want to imagine how it would be with the slice of bacon… what a flavor… and also very juicy… congratulations on the change! Thank you for your comment, we take good note for the next time we do it. Thanks!!
I have a question, the sirloin is put whole inside the puff pastry or in pieces? I have never seen a recipe like this but I would like to make it! Thanks
Yes, the sirloin is whole, not chunks. You will see what a delicious recipe !! It is one of my favorites.