Iberian sirloin with sobrasada aioli

 We are going to start this delicious dish by preparing the aioli:

Put the egg, the peeled garlic, a little salt, the oil and the oil in the blender and blend (add the oil little by little). When the sauce is smooth, add the sobrassada and the honey and continue beating until everything is well blended. Bear in mind that when you add the sobrassada, the aioli will be more diluted, it will have the consistency of a thick sauce rather than a firm aioli. Set aside.

Preheat the oven to 180º.

Cut the sirloin into medallions, season with salt, roll them up with a strip of bacon and pinch them with toothpicks so that they do not come loose.

Put a frying pan on the heat with a little oil and seal the medallions lightly on both sides. As they are ready, place them in an oven dish.

Top each medallion with a good drizzle of aioli, sprinkle with a little brown sugar and bake au gratin in the oven until golden brown. If you prefer, you can leave the aioli on the side and just gratinate the sirloin with the brown sugar on top and then each diner can add as much aioli as they like. Either way it looks great.

Serve with your favourite garnish: jacket potato, mashed potato, vegetables, rice... everything is perfect!