Iberian Prey Wellington ????????
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???????? Full recipe in the description Ingredients (serves 5) 1 Iberian pork shoulder of about 500 g ???? 2 store-bought puff pastries ???? 1 pack of sliced ham ???? 800 g of mushrooms ???? 2 tablespoons of Dijon mustard ???? Thyme ???? Aove (extra virgin olive oil) ???? Salt ???? Pepper ????️ 1 egg ???? Preparation Season the Iberian pork shoulder well with salt and pepper and heat a frying pan with extra virgin olive oil. Brown the pork shoulder on all sides until it has a nice golden color. Remove the meat from the heat, paint it with Dijon mustard and let it rest in the refrigerator to set well. Meanwhile, finely chop the garlic and mushrooms with the “ran ran” or whatever you have on hand. Cook this mixture, called duxelle, with thyme until all the water has evaporated; we want it to be very dry. Now, spread two layers of cling film and place the slices of cooked ham on top, forming a base slightly larger than the piece of meat. Spread the duxelle on top of the cooked ham. Place the piece of meat in the centre and, using the cling film, wrap everything tightly. Leave it to rest in the fridge for about 15 minutes. Spread the puff pastry on the board and place the wrapped piece on top. In the other puff pastry, make a few successive incisions to create a decorative “mesh” and place it on the piece of meat. Brush everything with beaten egg so that it comes out nice and golden. Preheat the oven to 200ºC. Bake the Wellington for 30 minutes, making sure that the meat reaches 55ºC inside for a perfect doneness. If you prefer the meat more well done, bake at 180ºC for 1 hour. Remove from the oven, let it rest for a few minutes and cut into medallions. Get ready to enjoy one of the most elegant and juicy dishes you have ever tasted. The star of the show is served! ????????
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