Now that Christmas is coming, this homemade sirloin Wellington with white veal, dates and bacon can be a great and uncomplicated choice for one of your family meals this holiday season.

Inspired by the classic date appetizer wrapped in bacon and grilled, I thought of this combination that is delicious.

To do this, we will make a homemade date jam or paste that is super easy and that you can also use for toast and to sweeten your cakes in a healthy way, because dates provide us with a lot of fiber, vitamins and minerals.

INGREDIENTS: ( for 4 persons)

• 500 gr of beef tenderloin You can buy a whole sirloin and cut it according to the number of people you are.
• A slab of buttery puff pastry.
• 1 egg
• 200 gr of dates boneless.
• 5 strips of bacon or 200 grams of bacon pieces.
• Salt and pepper.
• Extra virgin olive oil.

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RECIPE ELABORATION STEP BY STEP:

1. Soak the dates without bone. If they are very hard you will have to leave them longer, maybe overnight, but if they are soft, while you are doing the following preparations is enough.
2. Add salt and pepper to the sirloin. Put a few drops of oil in a frying pan and heat over medium-high heat. Seal the sirloin, that is, brown it on all sides to form a light crust. This is essential so that when it is baked, it does not release the juices from the inside and the meat dries out and soaks the puff pastry. Remove to a plate and let cool.
3. In the meantime, drain the dates and put them in the blender and blend until you obtain a thick jam-like paste. If you see that it is too dry, add a little water, but do not overdo it, it should not be too runny.
4. Smear the sirloin with the paste of date on all sides.
5. Place the puff pastry on a wide board.
6. Place the 5 overlapping bacon strips in the middle. You can also fry some bacon cubes and put them on top instead of the strips.
7. Place on top, in the middle, the sirloin steak spread with the dates.
8. Cut out the leftover puff pastry and save it. Think that you are going to have to wrap the sirloin as if it were a gift so you have to calculate that you have enough left on both sides to close it completely.
9. Now it's time to wrap the sirloin with the puff pastry. I take one of the wide parts with both hands and raise it over the sirloin and do the same on the other side, closing the sirloin well. You have to make sure you don't have too much puff pastry left over, otherwise that part will be too thick. Close the less wide parts as if it were an empanada. Make several punctures with a fork all over the surface of the puff pastry.
10. With the remaining puff pastry cut long thin strips. Then you put them on top of the puff pastry in the form of a net, some for one side, and others for the other, forming rhombuses.
11. Beat an egg and brush with paint to brown the surface when grilling.
12. Bake in a preheated oven (important) at 180ºC for 25 minutes and let stand 10 minutes before eating. If it were pork tenderloin it would be 15 minutes.

I am sure that with this homemade sirloin Wellington with white veal, dates and bacon  you are going to succeed! this Christmas

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