Nqaij nyob rau hauv lub khob noom yog ib qho lus Askiv zaub mov, tab sis nyob rau hauv lub tsoos version no tais siv tsis nqaij nyug nqaij npuas, tab sis nyuj. Cov nqaij npuas ci nyob rau hauv qhov kev xeem tsis yog tsis zoo rau nws cov nqaij nyuj analogue. Lub tais ua kom qab thiab zoo txaus yuav kho koj lub rooj thiab yuav muaj peev xwm qhia txog koj lub peev xwm ua noj ua haus.
Ci nqaij npuas nrog dos thiab zaub hauv mov paj
Cov khoom xyaw:
- nqaij npuas tenderloin - 500 g;
- olive roj - 1/4 ntawm ib xyoo;
- Dijon mustard - 1 tbsp. diav;
- rosemary - 1 ceg;
- qej - 2 cloves;
- carrots - 2 daim;
- dos - 1 pc .;
- qhuav dawb nceb - 1 tes;
- nqaij qaib broth - 1 yam khoom;
- prosciutto - 6-7 slices;
- SAGE - 3 nplooj;
- thyme - 5 ceg ntoo;
- puff pastry - 1 pob;
- ntsev, kua txob - mus saj.
Npaj
Sau cov nceb nceb nrog kub qaib broth thiab muab tso cia.
Nrog nqaij npuas tenderloin, peb tshem tawm qhov seem ntawm cov roj thiab zaj duab xis. Peb txiav cov nqaij hauv ib nrab, tab sis tsis txog rau thaum kawg. Sprinkle cov nqaij nrog ntsev thiab kua txob. Nyob rau hauv ib tug mortar RUB qej nrog rosemary thiab mustard, ncuav qhov sib tov nrog txiv ntseej roj thiab RUB nws nrog nqaij. Tawm ntawm cov nqaij mus rau pickle nyob rau hauv chav tsev kub.
Nyob rau hauv ib lub lauj kaub khov, sov li ob peb diav ntawm butter thiab Fry on nws tws dos nrog carrots rau 3-5 feeb. Nyob rau hauv lub broth nrog nceb peb muab SAGE thiab thyme, evaporate lub kua tag nrho nyob rau medium tshav kub, Extract thiab nceb, ces ntxiv rau dos thiab carrots. Cov nqaij marinated kis rau ib daim hlab ntawm cov nqaij ncej qab. Qhov txiav nyob hauv nqaij npua yog ntim nrog zaub muab tshuaj txhuam thiab peb npog nws nrog cov npoo ntawm cov nqaij npua.
Puff pastry yob thiab nteg on to top ntawm nws ib tug nqaij tenderloin. Cov npoo no tau muab coj los npog tag nrho cov nqaij npuas. Lubricate lub mov paj nrog qhov seem uas yog roj thiab muab tso rau hauv ib lub qhov cub preheated rau 200 degrees rau 25-30 feeb. Ua ntej pab, nqaij npuas ci nyob rau hauv ib tug mov paj nyob rau hauv qhov cub yuav tsum sawv ntsug rau 10 feeb.
Nqaij npuas ci nyob rau hauv ib qho khoom puff pastry nyob rau hauv qhov cub
Cov khoom xyaw:
- nqaij npuas tenderloin - 500 g;
- kua kua txiv - 1/4 ntawm ib xyoo;
- puff pastry - 1 pob;
- minced nqaij npuas - 200 g;
- pecans - 1/2 st;
- nqaij nyug broth - 1 yam khoom;
- ntsev, kua txob - mus saj;
- cream rau whipping - 1/4;
- starch - 1 tbsp. diav.
Npaj
Muab cov nqaij rau ntawm ib lub tais ci thiab ci hauv 210 degrees 30 feeb. Cia cov nqaij txias cia rau 10 feeb. Cov mov paj yog dov thiab muab faib rau nws nrog ib tug nyias txheej seasoned nrog ntsev thiab kua txob. Sprinkle nrog crushed neeg rau saum. Nyob rau hauv qhov chaw ntawm nplooj ntawm mov paj, tso ib piece ntawm seem thiab qhwv nws nrog dawb sawv. Peb ci puff pastry, yav tas los lubricating lub nplaim nrog roj, ntawm 200 degrees 20-25 feeb.
Thaum lub nqaij yog siav, lub kua txiv coj mus rau ib tug boil, lub caij nrog ntsev thiab kua txob, ntxiv cream thiab starch. Los ntawm resulting tov, noj ib tug tuab ntses, uas yog pub rau cov tiav lawm nqaij.