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Conn Iberico Wellington FB

Check out this riff on the classic English dish beef Wellington. 😋 This recipe wraps tender Ibérico presa with blanched Swiss chard leaves, a layer of blistered shishito pepper duxelles, and flaky puff pastry. 😍 ✅Wellington: 1 pound Ibérico presa 1 bunch Swiss chard 2 eggs, beaten 2 puff pastry sheets ✅Method of Preparation: In a pot of boiling salted water, blanch the Swiss chard for ten seconds and shock immediately in ice water. Drain the chard and pat dry with paper towels. Portion the presa into four 4-ounce pieces. Wrap the presa carefully in a layer of shishito duxelle and then Swiss chard. Wrap in the puff pastry. Brush the puff pastry generously with the egg wash and bake in the oven at 400°F until the temperature of the presa reaches 115°F. Slice and serve. Garnish with the eggplant purée, chorizo powder, saffron béarnaise, and pine nut–pork jus.