This luxurious take on a classic Wellington highlights the rich flavors of Presa Ibérica, paired with a savory bourbon mushroom duxelles and wrapped in flaky puff pastry. Perfect for special occasions, this dish is a show-stopper served with creamy mashed potatoes or roasted vegetables.

Recipe for Oven baked Ibérico Presa Wellington with Bourbon Mushrooms duxelles & Ibérico Shoulder ham

Ingredients

• 1 pack of Campo Grande Ibérico Presa Steak

• 1 pack of Campo Grande Sliced Shoulder Ham

• 6 oz mushrooms, finely chopped

• 2 medium shallots, finely chopped 

• 1 tablespoon bourbon

• 2 tablespoon olive oil (divided)

• 1 sheet puff pastry

• 1 large egg, beaten

• Salt, to taste

• Freshly ground black pepper, to taste

• Mashed potatoes or roasted vegetables (optional)

Preparation

1. Preheat a skillet over medium-high heat. Rub the presa ibérica with olive oil, salt and freshly ground pepper. Sear the presa on all sides for 1-2 minutes per side (total ~6 minutes) until browned. Set aside to cool completely.

2. Heat 1 tablespoon olive oil in the same skillet over medium heat. Add the mushrooms and shallots, cooking for 5-6 minutes until softened and most of the liquid evaporates. Deglaze the pan with bourbon and cook for an additional 1-2 minutes. Season with salt and pepper, then set aside to cool.

3. Lay a sheet of plastic wrap on your counter. Arrange the Ibérico Shoulder Ham slices in a single overlapping layer. Spread the cooled mushroom duxelles evenly over the Shoulder Ham. Place the cooled Presa Steak on top and tightly roll it using the plastic wrap. Twist the ends to seal and refrigerate for 15 minutes to set the shape.

4. Roll out the puff pastry on a lightly floured surface. Remove the plastic wrap from the meat and place it on the pastry. Wrap the pastry around the meat, sealing the edges tightly. Brush the pastry with beaten egg and place seam-side down on a baking sheet lined with parchment paper. 

5. Bake the Wellington at 370°F. Bake for 15 minutes, or until the puff pastry is golden brown and crisp. Check for doneness: the internal temperature of the presa should reach 145°F for medium-rare. The temperature will rise an additional 5°F while resting

6. Let the Wellington rest for 5 minutes before slicing into 1-inch strips. Serve with mashed potatoes or roasted vegetables for a complete meal.