Ibérico Wellington Recipe | James Beard Foundation
Tender Ibérico presa wrapped in blanched Swiss chard and blistered shishito pepper duxelles, served with smoky eggplant purée and saffron béarnaise—Jose Garces' creative twist on beef Wellington.
Ingredients
- 12 shishito peppers
- 2 shallots, brunoised
- 2 tablespoons chopped flat leaf parsley
- 1 cup blended or vegetable oil
- Salt to taste
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