{"id":10823,"date":"2023-12-20T18:05:00","date_gmt":"2023-12-20T18:05:00","guid":{"rendered":"http:\/\/culinaryspain0.vl28466.dinaserver.com\/?p=10823"},"modified":"2024-02-29T20:41:56","modified_gmt":"2024-02-29T19:41:56","slug":"homemade-wellington-sirloin-with-white-veal-dates-and-bacon","status":"publish","type":"post","link":"https:\/\/www.culinaryspain.com\/en\/homemade-wellington-sirloin-with-white-veal-dates-and-bacon\/","title":{"rendered":"Homemade sirloin Wellington with white veal, dates and bacon"},"content":{"rendered":"<p>Now that Christmas is coming, this <strong>homemade sirloin Wellington with white veal, dates and bacon <\/strong>can be a great and uncomplicated choice for one of your family meals this holiday season.<\/p>\n<p>Inspired by the classic date appetizer wrapped in bacon and grilled, I thought of this combination that is delicious.<\/p>\n<p>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.<\/p>\n<h5><em><strong>INGREDIENTS: ( for 4 persons)<\/strong><\/em><\/h5>\n<ul>\n<li>500 gr of <strong>beef tenderloin<\/strong> You can buy a whole sirloin and cut it according to the number of people you are.<\/li>\n<li>A slab of buttery puff pastry.<\/li>\n<li>1 egg<\/li>\n<li>200 gr of <strong>dates<\/strong> boneless.<\/li>\n<li>5 strips of <strong>bacon or<\/strong> 200 grams of bacon pieces.<\/li>\n<li>Salt and pepper.<\/li>\n<li>Extra virgin olive oil.<\/li>\n<\/ul>\n<p>.<\/p>\n<h5><em><strong>RECIPE ELABORATION STEP BY STEP:<\/strong><\/em><\/h5>\n<ol>\n<li>Soak the <strong>dates<\/strong> 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.<\/li>\n<li>Add salt and pepper to the <strong>sirloin<\/strong>. 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.<\/li>\n<li>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.<a href=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2022\/11\/IMG_2305.jpg\"><img decoding=\"async\" class=\"alignright  wp-image-10833\" src=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2022\/11\/IMG_2305.jpg\" alt=\"homemade sirloin Wellington with white veal, dates and bacon\" width=\"380\" height=\"488\" srcset=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2022\/11\/IMG_2305.jpg 1170w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2022\/11\/IMG_2305-234x300.jpg 234w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2022\/11\/IMG_2305-798x1024.jpg 798w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2022\/11\/IMG_2305-768x986.jpg 768w\" sizes=\"(max-width: 380px) 100vw, 380px\" \/><\/a><\/li>\n<li>Smear the <strong>sirloin<\/strong> with the paste of <strong>date<\/strong> on all sides.<\/li>\n<li>Place the puff pastry on a wide board.<\/li>\n<li>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.<\/li>\n<li>Place on top, in the middle, the sirloin steak spread with the dates.<\/li>\n<li>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.<\/li>\n<li>Now it's time to wrap the <strong>sirloin<\/strong> 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.<a href=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2022\/11\/FullSizeRender-3.jpg\"><img decoding=\"async\" class=\"alignright  wp-image-10832\" src=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2022\/11\/FullSizeRender-3.jpg\" alt=\"homemade sirloin Wellington with white veal, dates and bacon\" width=\"380\" height=\"507\" srcset=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2022\/11\/FullSizeRender-3.jpg 1512w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2022\/11\/FullSizeRender-3-225x300.jpg 225w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2022\/11\/FullSizeRender-3-768x1024.jpg 768w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2022\/11\/FullSizeRender-3-1152x1536.jpg 1152w\" sizes=\"(max-width: 380px) 100vw, 380px\" \/><\/a><\/li>\n<li>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.<\/li>\n<li>Beat an egg and brush with paint to brown the surface when grilling.<\/li>\n<li>Bake in a preheated oven (important) at 180\u00baC for 25 minutes and let stand 10 minutes before eating. If it were pork tenderloin it would be 15 minutes.<\/li>\n<\/ol>\n<p>I am sure that with this <strong>homemade sirloin Wellington with white veal, dates and bacon\u00a0 <\/strong>you are going to succeed! this Christmas<\/p>\n<p>I remind you that you can subscribe for free to my weekly newsletter to receive my balanced and varied menus, a different one every week.<\/p>\n<h1><img decoding=\"async\" class=\"alignright  wp-image-12086\" src=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2022\/12\/FullSizeRender-3-1-scaled.jpg\" alt=\"pork tenderloin wellington\" width=\"381\" height=\"508\" srcset=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2022\/12\/FullSizeRender-3-1-scaled.jpg 1920w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2022\/12\/FullSizeRender-3-1-225x300.jpg 225w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2022\/12\/FullSizeRender-3-1-768x1024.jpg 768w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2022\/12\/FullSizeRender-3-1-1152x1536.jpg 1152w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2022\/12\/FullSizeRender-3-1-1536x2048.jpg 1536w\" sizes=\"(max-width: 381px) 100vw, 381px\" \/><\/h1>\n<p>The recipes are designed according to WHO recommendations, as well as seasonal recipes and nutritional tips that will be of great help to you.<\/p>\n<p class=\"button-wrapper\" data-attrs=\"{&quot;url&quot;:&quot;%%checkout_url%%&quot;,&quot;text&quot;:&quot;Suscr\u00edbete ahora&quot;,&quot;action&quot;:null,&quot;class&quot;:null}\"><a class=\"button primary\" href=\"https:\/\/cocinatubienestar.substack.com\/p\/aqui-llego-para-ayudarte-a-comer?sd=pf\" target=\"_blank\" rel=\"noopener noreferrer nofollow\">Subscribe now<\/a><\/p>\n<p>Also remind you that on my instagram\u00a0<a href=\"http:\/\/www.instagram.com\/cocinayviajes\" target=\"_blank\" rel=\"noopener noreferrer nofollow\">@cocinayviajes<\/a>\u00a0 you have many other recipes, as well as videos of how to make them step by step and a lot of recommendations of trips, restaurants, products, etc.<\/p>\n<p>Y <em><strong>New!<\/strong> <\/em>my new account <a href=\"http:\/\/www.instagram.com\/elmenudemireia\" target=\"_blank\" rel=\"noopener noreferrer nofollow\">@elmenudemireia<\/a> where I focus on NUTRITION, as a basis for having and leading a healthy lifestyle and WIN IN HEALTH, with ideas of menus for each day, balanced and varied, nutritional tips and advice (benefits of food, how to read labels, how to improve the absorption of nutrients with the right combination of foods, incorporate beneficial foods and eliminate those that are not so much, etc, etc).<\/p>\n<p>I encourage you to follow me <strong>to learn to eat well or better<\/strong> !<\/p>\n<p>With all my love,<\/p>\n<p>Mireia Alum<\/p>\n<h1><\/h1>","protected":false},"excerpt":{"rendered":"<p>Ahora que llega la Navidad, este solomillo Wellington casero con ternera blanca, d\u00e1tiles y bacon puede ser una elecci\u00f3n estupenda y nada complicada para una de vuestras comidas familiares estas fiestas. Inspirada en el aperitivo cl\u00e1sico del d\u00e1til envuelto en bacon y a la plancha, he pensado en esta combinaci\u00f3n que le viene de perlas [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":10831,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[333,1344],"tags":[329,864,1094,1096],"class_list":["post-10823","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-caseras","category-recetas-de-navidad-caseras","tag-receta-casera","tag-receta-navidena","tag-solomillo-wellington","tag-solomillo-wellington-con-ternera-blanca"],"blocksy_meta":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Solomillo Wellington casero con ternera blanca, d\u00e1tiles y bacon - Culinary Spain<\/title>\n<meta name=\"description\" content=\"este solomillo Wellington casero con ternera blanca, d\u00e1tiles y bacon puede ser una elecci\u00f3n estupenda y nada complicada para esta Navidad\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.culinaryspain.com\/en\/homemade-wellington-sirloin-with-white-veal-dates-and-bacon\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Solomillo Wellington casero con ternera blanca, d\u00e1tiles y bacon - 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