Delivery times mentioned on each product only concern shipments in France:

• 24/48h delivery: This product is currently in stock and will be shipped within 24 hours.  This delivery time is valid only for shipments in Metropolitan France.  The estimated delivery time for Corsica is of 3 to 5 working days.
• Delivery from 3 to 10 working days: This product requires restocking.  It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
• Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).

Foreign countries: 

• European countries: Estimated delivery time between 5 and 10 working days.
• Switzerland: Estimated delivery time between 5 and 10 working days.

For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.

Modernist Sirloin Steak Wellington

From Sosa's Technical & Culinary Expertise Development Kitchens

"A reinterpretation where Albuwhip stabilises the mushroom mousse and Flaxfiber provides the perfect texture to the meat jus."

For 1 piece (800g beef)
Steps: 4

1 - Inverted Puff Pastry

• 1000g Dry butter + 300g Strong flour (1)
• 700g Strong flour (2)
• 400g Water + 10g Neutral Acid
• 24g Salt

• Mix butter and flour (1) to create "beurre manié". Roll out and rest overnight at 18°C.
• Mix flour (2), salt, cold water, and acid without over-kneading. Roll to 30x40 cm and rest overnight.
• Place the dough between two layers of beurre manié. Perform 5 folds (two double, one single), resting for one hour between each.
• Allow to crystallize in the fridge overnight before final use.

2 - Porcini & Truffle Mousse

• 400g Porcini mushrooms + 120g Sautéed onions
• 300g White wine
• 500g Chicken breast
• 100g Cream 35%
• 10g Albuwhip
• 2g Black Truffle Aroma
• 6g Salt + 4g Black pepper

• Sauté onions and mushrooms for 10 min. Add white wine and reduce until dry.
• Once cold, mix with remaining ingredients and blend to achieve a stable, smooth mousse.

3 - Textured Meat Jus

• 100g Beef stock + 600g Water
• 6g Flaxfiber

• Mix ingredients and process with an immersion blender to activate the flax fibres. Heat and set aside for service.

4 - Assembly and Cooking

• 800g Beef Sirloin (Fillet)
• 200g Iberian ham
• 250g Spinach
• QS Microgreens for garnish

• Season and sear the fillet on all sides. Allow to cool.
• On the puff pastry, layer ham, spinach, and mushroom mousse. Place the fillet in the centre and roll.
• Bake at 180°C until the core temperature reaches 48°C. Rest for 30 minutes before slicing.

Technical Demonstrations & Applications

Discover the full versatility of Albuwhip through these professional demonstrations. From fine pastry to savoury cuisine, see how this albumin revolutionises the stability of your creations.