Tasty stuffed sirloin for Christmas

Start by preheating the oven to 180ºC. Meanwhile, open the sirloin lengthwise, without reaching the end, and then stuff it (a useful trick is to put the knife perpendicular to the sirloin and make transverse cuts). Then season with salt and pepper.

In a large skillet, heat a drizzle of olive oil and add the previously crushed nuts, along with the chopped apple and onion. Cook over medium heat until the onion is transparent.

Add the goat cheese and the serrano ham cut in small pieces to the mixture and stir well. This will be the filling for your sirloin.

Preheat the oven to 190ºC. Stuff the tenderloin with the mixture and seal it well with kitchen twine. If there is leftover stuffing, you can put it around your tenderloin in the oven tray.

In an oiled skillet over high heat, sear the tenderloin on all sides. This will help the meat juices to stay inside while cooking.

Put the sirloin in a baking dish with a little oil, add the crushed garlic, rosemary and white wine. Bake for 35-40 minutes. Remember to water it from time to time with the juice it releases so that it does not dry out.