loin roast
Loin Roast Wellington: featuring our sliced shoulder ham
Medium
1h
3 Servings
main
his isn’t your average Beef Wellington. In this recipe, the traditional English dish gets the Ibérico treatment. Campo Grande’s succulent Loin Roast, savory Ibérico Shoulder Ham, and earthy mushrooms are encased in flaky, buttery puff pastry. It’s the ultimate sophisticated comfort food.
Recipe for Loin Roast Wellington:Featuring our sliced shoulder ham
Ingredients
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1 pack of Campo Grande Ibérico Loin Roast
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1 pack of Campo Grande Sliced Ibérico Shoulder Ham
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1 tablespoon butter
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3 cloves garlic
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1 sprig fresh rosemary
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1 sprig fresh thyme
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8 oz fresh mushrooms (button or shiitake), chopped
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1 pack of puff pastry
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1 egg, beaten (for egg wash)
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Salt, to taste
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Freshly ground black pepper, to taste
Preparation
- Preheat your oven to 400°F.
- Season the Loin Roast with salt and pepper. Heat a large skillet over medium-high heat and sear the Loin Roast on all sides until lightly browned, about 2 minutes per side. This will help the Loin Roast retain its juices when cooking the Wellington. In the same pan, add the butter, garlic, rosemary, and thyme, and baste the roast for 2 minutes. Remove the Loin Roast from the skillet and let it cool completely.
- In the same skillet, sauté the mushrooms until they are well-cooked. Remove the garlic and fresh herbs, and set them aside.
- Layer the shoulder ham onto the puff pastry.Evenly distribute the mushrooms over the ham.Place the cooled Loin Roast on top of the mushrooms.Wrap everything with the puff pastry, ensuring the edges are well-sealed.
- Place the Wellington on a baking tray and make small incisions at the top of the pastry to allow steam to escape.Brush the surface of the Wellington with the beaten egg for a shiny finish.
- Bake for 15 minutes, or until the Loin Roast reaches an internal temperature of 145°F, and the pastry is golden and crispy. Keep in mind that as the meat rests, the internal temperature will rise an additional 5 - 10°F.
- Remove from the oven and let it rest for 5-10 minutes before slicing.
