Wellington cov nqaij nyuj muaj koob npe yog qhov kev txaus siab ntawm chav ua noj British. Cov kua nqaij nyuj nyuj nyuj tenderloin, them nrog pâté thiab cov nceb mince, ci hauv puff pastry - qhov no yog qhov zoo nkauj ntawm lub tais no. Yog lawm, zoo li txhua daim ntawv qhia nrov, nqaij nyuj Wellington muaj ntau yam kev hloov - nws tuaj yeem faib thiab ci, qee zaum nqaij muab qhwv nrog nqaij npuas kib. Tsuas yog cov nqaij zoo, lub txheej thiab lub khob noom cookie crispy nyob tsis hloov.
Nws yog qhov tsim nyog
-
- Mushroom stuffing (Duxelles):
- 750 grams champignons;
- 2 lub taub hau ntawm shallots;
- 4 cloves ntawm qej;
- 100 ml ntawm caw dawb dawb;
- 2 sprigs ntawm tshiab thyme
- tsuas yog nplooj;
- 2 dia unsalted butter
- 2 dia roj txiv roj
- ntsev thiab freshly av dub kua txob.
- Rau nqaij nyuj:
- 1
- 5 kg nqaij nyuj tenderloin (filt mignon);
- txiv roj roj;
- ntsev thiab freshly av dub kua txob;
- 12 daim nyias nyias ntawm cov nqaij npuas kib;
- 6 sprigs ntawm tshiab thyme
- tsuas yog nplooj;
- 2 diav Dijon mustard
- ib co hmoov nplej;
- 500 g puff pastry;
- 2 loj, maj mam nplawm
- qe;
- 1/2 tsp ntxhib hiav txwv ntsev.
Cov Lus Qhia
Kauj ruam 1
Ua ntej tshaj, npaj lub nceb mince, tsuav cov shallots thiab tsuav cov qej cloves. Muab cov dos, qej, nceb thiab thyme tso rau hauv lub tais ntawm cov khoom noj khoom haus. Pulse cov zaub mov ua noj thiab tos kom txog thaum tag nrho cov khoom xyaw nyob hauv ib qho, muaj nqaij ntau.
Kauj ruam 2
Thaum tshav kub kub txiv roj roj nyob rau hauv ib tug hnyav-hauv qab txawj, ntxiv butter thiab yaj tshaj medium tshav kub. Muab cov ntsiab lus ntawm cov khoom noj tso rau hauv ib qho txuj ci, nchuav hauv cov cawv thiab ua rau 8-10 feeb, kom txog thaum feem ntau ntawm cov kua tau yaj. Lub caij nrog ntsev thiab kua txob. Tso rau kom txias.
Kauj ruam 3
Saib xyuas ntawm nqaij nyug. Khi lub tenderloin nrog cov twine ua kom nws nyob rau hauv cov duab cylindrical. Ua dej nrog cov roj txiv ntseej, nphoo nrog ntsev thiab kua txob, thiab lub qhov txhab (sauté kom txog thaum cov tawv nqaij) hauv qhov kub, cov keej hnyav, maj mam tod nrog cov roj txiv roj. Nws yuav tsum tsis txhob siv ntau dua 2-3 feeb.
Kauj ruam 4
Npaj ib daig ntawm cov zaub mov qib yas qhwv. Tshaj tawm cov nqaij npuas kib rau nws kom nws tsim tawm duab plaub ntev ntev ntawm koj qhov puv. Siv cov roj hmab roj hmab, muab cov nceb tso rau saum cov nqaij sawb, flatten, nphoo nrog thyme. Ntsawj cov nqaij nyuj tiav lawm me ntsis, txiav cov twine thiab txhuam nrog Dijon mustard. Cia nws txias me ntsis ntxiv thiab qhwv hauv nqaij npuas kib npog nrog nceb stuffing hauv yas qhwv. Sim ua kom koj yob li ntom li sai tau. Nco ntsoov tias cov tenderloin yog coated rau txhua sab nrog nqaij sawb. Ntswj qhov xaus ntawm zaj duab xis thiab muab lub yob rau hauv tub yees rau 30 feeb.
Kauj ruam 5
Preheat qhov cub rau 220 ° C. Yob tawm lub puff pastry rau ntawm qhov chaw maj mam. Noj tawm cov nqaij nyug, ua tib zoo tev tawm ntawm zaj duab xis. Tso cov fillets nyob rau hauv qhov chaw ntawm lub khob noom cookie. Txhuam cov npoo ntawm lub khob noom cookie nrog lub qe nrua ntaus kom nws ntom. Qhwv cov fillets hauv lub khob noom cookie, nias lub khob noom cookie nrog koj txhais tes hauv qhov cub rau 40-45 feeb. Yog koj muaj ib tug ntsuas ntsuas nqaij, ntsuas kub rau nws yog 52 ° C.
Kauj Ruam 6
Tshem tawm cov nqaij nyuj Wellington los ntawm qhov cub, so li 10 feeb thiab ua haujlwm, txiav rau hauv cov tuab tuab.
