Iberico Wellington with Saffron Bearnaise

Ingredients: 
16 oz Pork
Puff Pastry Dough
Blanched Swiss Chard
Shishito Peppers
Olive oil
Clarified butter
Egg Yolk
Salt
Pepper
Flour
White Wine Vinegar/Saffron Shallot Mix

Method: 
1.)  Cut the extra fat from the meat and set aside
2.)  Take meat and square cut in 3 oz portions
3.)  Season meat squares with salt and pepper
4.)  Lightly sear in a pan with butter (Be sure to sear all 4 sides) then put to the side
5.)  Roll out/Thin out your dough – save a few circles of dough
6.)  Take stem-less blanched Swiss char and dress in olive oil
7.)  Place your ground Shishito pepper in Swiss Chard
8.)  Wrap the pork in the Swiss chard then cut off the excess on the sides.
9.)  Place the chard on the puff dough, Brush egg wash on edges of dough then tuck/wrap the squares – trim the excess
10.) Brush the circles of dough with egg wash – apply to ends of the wellington to keep covered/closed
11.) Brush the entire surface with egg wash then place in oven at 450 degrees for about 13 to 14 minutes – allow meat to rest while you prepare the sauce

Method
Bearnaise Sauce: 

Take white wine vinegar, egg yoke, saffron shallots, add clarified butter. Blend all ingredients.