The word "entrecote" is of French origin and literally means "between the ribs". And in fact, the meat intended for this dish is cut from that part of the beef carcass, which is located between the ribs and the ridge, it is this part that is traditionally used to make beef entrecote. Breaking tradition, chefs often use veal, pork and even lamb to prepare this dish. Dishes prepared from these types of meat are no less tasty, but the true "entrecote" should be made from beef.

For the entrecote:

fresh tenderloin (pulp is preferred, although entrecote looks no less impressive on the bone) - pork or beef

vegetable oil, pepper and salt

For the marinade (for 1 liter of water):

1 teaspoon salt

juice of 1/2 lemon

1/2 cup sugar

How to cook entrecote:

Beef is a fairly tough meat, so before starting to cook beef entrecote, the meat must be marinated.

For marinade: mix all ingredients. The meat is poured with the prepared mixture and aged in it for at least 2 hours. In this case, the beef tenderloin entrecote will be as tender and juicy as the one made from pork.

The meat is cut across the grain into pieces about 2–3 centimeters thick. Usually, meat is not beaten off for the preparation of entrecote, but as an exception, you can deviate from this rule. In the event that the product has not been pre-marinated, the pieces of meat prepared for frying are pre-rubbed with salt, spices, poured with vegetable oil, laid out on a plate and left in this form for a while. This is done so that the pulp of the cooked dish is more juicy and tender.


Next, vegetable oil is added to a preheated pan. Pieces of meat are placed in boiling fat and fried on both sides. In order for the meat not to wrinkle during the frying process, it is necessary to make several shallow cuts on the surface of each piece. Approximate frying time for each side of the piece should be about 5 minutes. The readiness of the product is determined by the characteristic ruddy crust on its surface. It is important to remember that inside the product should have a pale pink color. Ready entrecote is laid out in portioned plates and served with vegetable salad or mashed potatoes.

Those who prefer healthier food can cook entrecote in foil. The meat will taste juicy, but you will have to forget about the golden crust. Although, according to nutritionists, such a fried crust is the most harmful thing in a dish. You need to prepare the meat in the same way as for frying in oil. Each piece must be wrapped in foil. Before putting the meat in the oven, the foil must be greased with vegetable oil. Bake the dish for about 40 minutes at a temperature of 180 ° C.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

If you want to cook a new gourmet dish, try the recipe for pork, beef, lamb entrecote, pre-marinated and then fried in a pan, grilled or baked in the oven with cheese. This treat goes well with various vegetable side dishes and sauces, please the household with a delicious lunch or dinner.

What is entrecote

The word entrecote came to us from France and is translated as "meat between the ribs." Initially, only ox carcasses were suitable for obtaining this tenderloin, but today the dish is prepared from beef, pork, veal, and lamb. The second name is a chop, a steak or a medallion (medallion). This is a part of a round tenderloin between the ribs and the backbone of cattle, the size of an entrecote is the size of a palm, its thickness is 1-1.5 cm. The meat in this place is soft, juicy, quickly fried without requiring additional processing.

How to cook entrecote

Getting a delicious fragrant dinner or lunch from meat on the bone is very simple, following the recommendations of experienced chefs:

1. The meat must be beaten off before frying, then it will turn out tender.
2. Use medallions 10-15 mm thick, weighing 300 g.
3. For such chops, medium rare cooking methods (cooking 3-3.5 minutes on each side), medium well (cooking up to 5 minutes) are suitable, helping to maintain juiciness.
4. You need a cast-iron or grill pan, heated to the maximum temperature, so that the pulp sizzles when it comes into contact with it.
5. Pat the medallions dry with paper towels before roasting.
6. Rub the meat with the bone with black pepper and other favorite spices. Use dry red or white wine for stewing.

What meat is entrecote made from?

Many years ago, meat on the bone was cut from the intercostal part of an ox, now medallions are obtained by butchering the carcasses of a bull, cow, pig, even fish steaks are made. The word entrecote no longer implies the presence of a rib, often it is just a piece of pulp. The main and important point is to cut it so that when frying the edges of the meat do not wrap, remaining even.

Recipes

There are several ways to prepare medallions that came from the cuisines of different nations. Try to cook every recipe - from classic to stuffed. One of the treats will certainly become your family's favorite dish. Pay attention to the calorie content of the treat, if you follow the figure, it is indicated per 100 g of the finished product.

Recipe for beef entrecote in a pan

• Time: 35 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 256 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: easy.

Delight the household with a delicious dinner by serving beef entrecote in a pan, cooked according to a classic recipe. This dish is present in the menu of most restaurants, being popular among visitors due to its unique taste and aroma. However, it is not at all difficult to repeat it at home. If you don't find a steak on the bone, use a thin or thick edge of beef.

Ingredients:

• beef - 700 g;
• fat (lean oil) - 4 tbsp. l.;
• pepper, salt.

Cooking method:

1. Cut the beef pulp into several portioned pieces 15-20 mm thick.
2. Beat off, rub with pepper, salt, put in a pan with hot vegetable oil.
3. When browned, flip to the other side and fry until the flesh is golden brown.

Pork entrecote in the oven

• Time: 1.5 hours.
• Servings: 7 persons.
• Calorie content of the dish: 270 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: easy.

Fans of meat steaks should try to cook pork entrecote. This dish will not take much time and expense, but it will turn out so appetizing and fragrant that it is not a shame to serve it even at the festive table. In addition, baking is more useful than frying in a pan, since it eliminates the addition of fats. Make the medallion even tastier by pre-marinating in 70 g of soy sauce with onions.

Ingredients:

• pork - 900 g;
• sunflower oil - 2 tbsp. l.;
• salt, pepper - to taste.

Cooking method:

1. Cut the pork into pieces the size of a palm, up to 1.5 mm thick. Rinse, dry.
2. Rub with spices, leave to marinate for 20 minutes.
3. Grease the baking dish with oil, lay out the steaks, bake for 40 minutes at 2000.

Pork entrecote recipe in a pan

• Time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 255 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: easy.

The original recipe for entrecote involves frying meat in a pan without batter. The Warsaw cooking method includes breading, which additionally preserves the juiciness of the tenderloin. Pour the medallions with your favorite sauce, sprinkle with herbs, which will give the dish a special taste, aromatic notes. This steak goes well with a side dish of boiled or stewed potatoes and fresh vegetables.

Ingredients:

• pork - 700 g;
• breadcrumbs - 4-5 tbsp. l.;
• egg - 2 pcs.;
• butter (melted) - 50 g;
• flour - 1 tbsp. l.;
• pepper, salt, parsley - to taste.

Cooking method:

1. Cut the pork into slices, rub with spices, roll in flour.
2. Then dip in beaten eggs, breadcrumbs.
3. Grease a hot frying pan with butter, lay out the meat, fry until cooked on both sides. Sprinkle the finished dish with parsley.

From lamb

• Time: 3.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 130 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: easy.

Lamb entrecote is a healthy tasty dish. Potatoes and vegetables add a special aroma and satiety to it. Lamb is considered not only tasty, but also healthy, due to its low fat content, meat is in greatest demand in eastern countries. The finished dish turns out to be very appetizing, suitable not only for the everyday menu. Lamb steaks look amazing on the festive table.

Ingredients:

• lamb on the bone - 700 g;
• potatoes - 6 pcs.;
• onions, carrots - 1 pc.;
• seasoning for lamb, salt, pepper - to taste;
• parsley - 0.5 bunch;
• soy sauce - 3 tbsp. l.

Cooking method:

1. Rinse lamb, dry, sprinkle with spices, seasoning, pour soy sauce. Stir, refrigerate for 2 hours.
2. Cut the onion into half rings, carrots into strips, potatoes into slices (season with pepper, salt).
3. Fry the lamb in a pan on both sides until golden brown. Transfer to a baking sheet.
4. Sprinkle with onions, carrots, put potatoes. Cover with foil, bake in the oven for 1 hour at 1800. Serve the dish, decorating with herbs.

On the grill

• Time: 35 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 218 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: easy.

Any meat cooked on the grill turns out deliciously delicious. The light smell of smoke beckons to bite off a piece, and the appetizing ruddy crust causes profuse salivation. The main thing is not to overdry the medallions during the frying process, to make them as juicy as possible. If possible, choose a tenderloin on the bone, with it the dish turns out much tastier.

Ingredients:

• beef on the bone - 400 g;
• soy sauce - 3 tbsp. l.;
• olive oil - 2 tbsp. l.;
• black pepper (ground) - 1 tbsp. l.

Cooking method:

1. Rinse beef, pat dry.
2. Mix the pepper with the sauce and olive oil, rub the pulp with the mixture.
3. Heat the grate over hot coals, fry the steaks for 4 minutes on one side and 3 on the other.

Stuffed entrecote in a pan with sour cream sauce with wine

• Time: 2 hours.
• Servings: 9 persons.
• Calorie content of the dish: 215 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: medium.

Stuffed entrecote in a frying pan with Austrian sour cream sauce stewed in white wine has an exquisite taste. An unusual combination of ingredients, interesting filling and sauce will not leave anyone indifferent. Potatoes will make the dish hearty, and nutmeg as a seasoning will add oriental notes. Choose fat sour cream to make the sauce thicker.

Ingredients:

• pork pulp - 1 kg;
• lard - 100 g;
• eggs - 3 pcs.;
• sour cream - 1 tbsp. + 0.5 st. in sauce;
• potatoes - 4 pcs.;
• onion - 1 pc.;
• butter - 2.5 tbsp. l.;
• flour - 1 tbsp. l.;
• white wine - 0.5 tbsp.;
• nutmeg, spices, parsley - to taste.

Cooking method:

1. Cut the pork flesh into flat pieces, beat off, season.
2. Peel potatoes, boil, cut into small cubes.
3. Grind lard, mix with potatoes, eggs, sour cream, spices and parsley.
4. Put the mixture on the medallions, wrap, fasten with toothpicks.
5. Fry the chopped onion in oil, put pork on it, pour in the wine.
6. Make medium heat, simmer covered until tender.
7. Take out the stuffed cutlets, add flour, sour cream to the juice, mix.
8. When serving, pour the dish with sauce, sprinkle with herbs.

Entrecote in Hawaiian

• Time: 2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 198 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: easy.

This recipe is a great opportunity to feed the whole family and even guests with an excellent dish in just an hour. Tomatoes and pineapple will give their juice during the frying process, making the medallions even more tender and softer. Hard cheese, when melted, will create a golden crispy crust. The dish is easy to prepare, and wonderful memories from such a Hawaiian dish will remain for a long time.

Ingredients:

• pork tenderloin on the bone - 4 pcs.;
• pineapple - ½ pc.;
• tomatoes - 2 pcs.;
• cheese - 150 g;
• spices - to taste;
• oil - for frying.

Cooking method:

1. Beat the tenderloin, rub with spices, leave to marinate for 1 hour.
2. Fry for 3 minutes on each side in hot oil.
3. Cut the tomatoes in half, salt, pepper, roll in flour, fry, put on a plate.
4. Cut pineapple into 4 equal rings, cheese into 4 identical slices (approximately 37.5 g each).
5. Put the meat on a baking sheet, top with pineapple and cheese, bake until the cheese is melted.
6. Serve garnished with tomato slices.

Up your sleeve

• Time: 4.5 hours.
• Servings: 10 persons.
• Calorie content of the dish: 273 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: easy.

The advantage of this method of preparing meat medallions is that there is no need to add oil, fat. The dish is prepared in its own juice, resulting in less high-calorie and healthy. A roasting sleeve is available at any hardware store or supermarket. Add spices and seasonings as you wish. When serving, steaks should be poured over the juice formed during baking.

Ingredients:

• pork - 1.5 kg;
• bacon - 200 g;
• garlic - 4 teeth;
• mustard - 1 tbsp. l.;
• onion - 1 pc.;
• spices - to taste.

Cooking method:

1. Cut the meat into portions, make cuts on top, put in a container, rub with spices, squeezed garlic, mustard.
2. Cut the onion into half rings, pour over the pork, mix, cover with a lid or film, leave to marinate for 3 hours.
3. Cut the bacon into thin slices, insert into the cuts of the pork pieces.
4. Place in a sleeve, pinch the ends, bake for 1 hour at 2000. Unroll the meat 10-15 minutes before the end of the time, get a golden crust.

in foil

• Time: 2.5 hours.
• Servings: 9 persons.
• Calorie content of the dish: 251 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: easy.

This recipe belongs to the classic methods of preparing a dish such as French meat. Delicate, soft taste of pork tenderloin goes well with a vegetable side dish, baked potatoes, horseradish sauce and fresh herbs. The aroma will be amazing! Sweet and sour marinade will add delicious notes to the dish. The longer you keep the tenderloin in it, the juicier it will be.

Ingredients:

• pork pulp on the bone - 1 kg;
• mustard grains, soy sauce, natural honey - 1 tsp each;
• lemon juice - 1 tbsp. l.;
• seasoning for pork, salt, pepper - a pinch each.

Cooking method:

1. Wash the pulp, dry, cut into portions.
2. Make a marinade by mixing honey with spices, mustard, soy sauce, lemon juice.
3. Rub the pulp with marinade, leave for an hour in the refrigerator.
4. Wrap each piece of tenderloin with foil, after smearing with marinade.
5. Put on a baking sheet, bake for half an hour at 2000. Then unfold and bake until golden brown.

Entrecote in a pan - cooking tricks and useful tips

Any recipe has its own tricks that improve the taste of the finished dish. Medallions are no exception. Follow these tips while cooking:

1. Do not turn the flesh often to avoid charring the edges of the tenderloin. When grilled, this will help create a nice checkered pattern.
2. When turning the chop, use special tongs. Sharp objects will damage its surface, and the juice will flow out.

Entrecote - what is it? Translated from French, this name sounds like “between the ribs” (entre - between and côte - rib). In the classic version, this is a piece of beef meat, which is cut between the ridge and ribs. In Russia, the name of the dish sounds like "meat on the bone." Reindeer, pork, lamb are being prepared, in some restaurants they even learned how to cook fish entrecote. But it is the pork entrecote that turns out to be the most tender and juicy.

Meat selection

To prepare this dish, a piece of meat is used about the size of a palm and a thickness of one and a half centimeters.

The average weight of raw meat used to prepare this dish is 300 grams. When cooked, its weight will decrease by about a quarter. Unlike beef, pork is quite fatty, and you don't have to resort to various tricks to keep the product juicy. Of the seasonings, usually only ----- salt and pepper are used - a spicy and juicy entrecote is obtained. What it is is now much clearer. By the way, meat is fried with a minimum addition of fat, which will maximize its taste. If, when pressed on a piece of meat, it springs, then the entrecote can turn out to be slightly “rubber”, if a dent remains, the dish will be juicy and soft.

Roasting methods

A thick skillet or grill will help to achieve a certain degree of doneness when you cook entrecote. What is it - the degree of roasting? There are several types. The fastest method of frying - for one and a half minutes on each side - is called medium rare. When cut, such meat has a red-pink hue. In other words, this is a method called "with blood." Medium - when the entrecote, the photo of which is presented in the article, is fried on each side for no longer than 3-3.5 minutes. Meat cooked in this way is very juicy and retains a pale pink color inside. If you increase the frying time to 5 minutes (medium well), the meat will be tougher than the first option, but will not lose its juiciness. For entrecote, it is not recommended to use well done (full roasting).

Stuffed entrecote. What it is?

Entrecote, cooked with filling, was called "Austrian entrecote". It differs from the usual dish for us in that a filling is placed between two plates of meat, consisting of boiled potatoes and eggs mixed with sour cream with the addition of seasonings and herbs. The filling is placed on one broken piece of meat, closed on top by another. They are fastened with toothpicks and laid out on hot oil in a duck or cauldron, in which onions were previously fried. Entrecote is poured with red wine and stewed for half an hour (until the meat is ready). The broth that remains in the pot should not be discarded as it can be used to make the sauce. To do this, add flour and sour cream to it (so that lumps do not form) and bring to a boil. Entrecote is served on a platter with a sauce or side dish, for which boiled vegetables are excellent.

Entrecote - what is it? Many people associate this name with high aristocratic cuisine and a special way of cooking meat. This opinion is partly true, but, as is usually the case in our lives, everything is much simpler. In this article we will give an answer to the question: "Entrecote - what is it?" Photos of meat dishes will help you decorate your dinner beautifully, and recipes will help you cook it correctly. We will also give you advice on the choice of meat and how to process it.

Entrecote - what is it?

Nowadays, the concept of "entrecote" has begun to spread to many types of meat and even fish. However, the classical meaning of this word has a certain history. For the first time, this term appeared in France, and they called it a piece of ox meat, which was cut between the ridge and ribs of the animal. Later, the word "entrecote" began to be called the same part of beef, pork and even lamb carcasses. Sometimes in some restaurants they serve a dish under the same name, referring to any piece of meat the size of a palm. The method of preparing a traditional entrecote is quite simple - it is a simple frying in a hot frying pan on both sides, which takes no more than 12 minutes in time. In modern cooking, there are many deviations from classical technology, and meat is often baked in the oven. We hope that we have sufficiently fully answered the question: “Entrecote - what is it?”, And therefore we will move on to the practical part.

Classic recipe

If you decide to try an entrecote prepared according to traditional technology, then you will need the necessary part of the animal carcass and the recipe that we have described for you below:

• Lightly beat the meat with a kitchen mallet, giving it the desired shape.
• Lubricate the piece on both sides with oil, put in a hot pan and fry until golden brown. Turn the meat over and season with salt and pepper.
• When the second side is browned, pour some cognac or wine into the pan, and then cover the pan with a lid.
• After two or three minutes, remove the meat from the heat, keep it under the lid for another two minutes, and then serve immediately.

As you can see, even a novice cook will be able to surprise his friends or relatives with an original meat dish. The only difficulty that he may encounter on his way is to find the right part of the carcass.

Beef entrecote - what is it?

If you can't find the piece of meat you need, don't be discouraged: take a thick or thin edge of beef. This exit has long been used in most modern restaurants. How to cook beef entrecote? You can read the recipe below:

• Take 700 grams of meat and cut into portions no more than two centimeters thick. After that, they should be beaten off and grated with pepper.
• Heat a frying pan, pour some oil into it and fry the meat on it on one side. After that, it should be turned over, salted and fried on the other.

Before serving, pour over the beef with the juices that have been released during frying. For a side dish, you can cook fried potatoes or vegetables.

Entrecote on coals

If you like to be in nature, then pay attention to this recipe. In it, we will tell you how to cook entrecote on charcoal:

• Cut 600 grams of thick or thin edge of beef into pieces one and a half or two centimeters thick.
• Rub the meat with salt and pepper, grease with vegetable oil.
• Put the beef on a hot grill and place it over the coals. Make sure that there is no flame and smoke during frying.

When the meat is ready, serve it to the table with fresh vegetables and herbs.

Stuffed entrecote

Prepare an entrecote stuffed with honey and nuts for the festive table. We are sure that your friends will appreciate the exquisite taste of the dish and, of course, its aroma. Cooking entrecote will not take you much time or effort. So:

• Cut a kilogram of beef into pieces two centimeters thick and make a small cut-pocket for the filling in each.
• Mix five tablespoons of grated cheese with honey, chopped walnuts, almonds and fresh herbs. Stir the food by adding a little salt to them.
• Stuff the meat with the resulting mixture, secure the incision with a toothpick or sew it with a thread.
• Fry the meat on both sides in a hot frying pan with a little vegetable oil. After that, place the beef in the oven and bring it to readiness for 40 minutes.

A few minutes before the end of cooking, coat the pieces of meat with honey.

Entrecote in the oven

Here is an original recipe for meat marinated in mustard-honey sauce and baked in the oven. Juicy beef will not leave indifferent the dinner participants, and you will receive well-deserved compliments. Read how to cook entrecote in the oven, and get down to business with us:

• Beat four pieces of meat with a kitchen hammer on both sides.
• For the sauce, mix 30 grams of Dijon mustard, 30 grams of honey, minced garlic clove, 30 grams of soy sauce, a little salt and pepper.
• Marinate the meat in the resulting mixture, and then quickly fry it in a pan until golden brown.
• Preheat the oven, line a baking sheet with foil and place the beef on it.

Bake the entrecote for about 20 minutes. Please note: if the meat is ready, then when pierced, it is not blood that is released from it, but transparent juice.

Entrecote in Alsatian

Gourmets claim that this entrecote recipe is the most successful, and the dish prepared according to it turns out to be amazingly tasty. Therefore, we want to tell you how to fry an entrecote and cook a wonderful dinner for your family. Meal Recipe:

• From 500 grams of beef (thin edge), cut into portions, rub them with salt and pepper, and then fry in a hot pan with pieces of bacon.
• Transfer the meat to a plate, and in its place put a spoonful of flour and fry it for a couple of minutes. After that, return the beef to the fire, add the bacon, chopped onion, grated carrots and chopped greens to it.
• Pour half a glass of vodka into the pan (you can replace it with water) and simmer the food under a closed lid over low heat until fully cooked.

Serve the meat to the table with stewed vegetables, watering it with the juice that stood out during frying, and garnishing with fresh herbs.

Entrecote in the sleeve

This dish can hardly be called a classic, but it has an excellent taste and unique aroma. If you are expecting guests, then cook it with us according to the following recipe:

• Rinse a piece of pork, dry it with a towel and make several oblique cuts on it. Rub the meat with salt, minced garlic, mustard and ground pepper. You can use soy sauce instead of salt if you like.
• Chop the onion, put it in a plate with meat, and then cover the dish with cling film and place in the refrigerator for a couple of hours.
• When the indicated time has passed, cut the lard or bacon into slices and insert them into the slots that we previously made in the meat.
• Place the pork in a roasting sleeve and place in the preheated oven.

If you want the meat to be covered with a beautiful crust, then 20 minutes before cooking, cut the sleeve and turn on the grill. Please note that a kilogram of pork will cook for about an hour at a temperature of 200 degrees. Remove the meat from the oven, cut it into portions and serve with any side dish and fresh vegetables.

Hawaiian pork entrecote

This bright and juicy dish is very easy to prepare. If you want to please your loved ones, then cook dinner for them according to our recipe:

• Pound four pork entrecote on both sides with a kitchen mallet.
• Rub the meat with salt and pepper, then set aside for a while.
• When the pork is sufficiently marinated, fry it in a hot frying pan, adding a little vegetable oil. Fry the meat for three minutes on each side until a golden crust appears on it.
• Cut two tomatoes in half, sprinkle with ground pepper and salt, roll in flour and fry in vegetable oil. After that, set them aside.
• Take a fresh pineapple and cut four rings. A piece of cheese is also cut into four slices.
• Preheat the oven, line a baking sheet with parchment paper and place the meat on it. Place a pineapple ring and cheese on top of each piece. Cook the entrecote in a preheated oven until the cheese is melted.

Arrange the meat on plates, add a fried tomato to each serving and serve.

We hope that after reading our article you will no longer be confused by the question: "Entrecote - what is it?" Cook meat according to our recipes and surprise your loved ones with new tastes.

Initially, entrecote meant a type of meat, not recipes. This word came from the French language, its literal translation is "between the ribs." An entrecote was a cut made from an ox carcass, taken between the ribs and the spine. Here is the softest and juiciest meat. Now entrecote is called a dish made from such meat of any animals and ... fish. The classic recipe involves quickly frying portioned pieces in a pan. Modern ones offer baking in the oven, on coals, and even entrecote skewers.

The “correct” meat for entrecote is not available everywhere. Therefore, it is often replaced with a thick or thin part. The finished dish is just as good. In addition to meat, for cooking you need:

• butter - vegetable or butter, the latter will need to be melted;
• salt;
• spices - the classic recipe involves only pepper, modern ones are rich in variations;
• a small amount of alcohol, to stew meat at the end of cooking.

For stewing, you can take wine, cognac, vodka. In extreme cases, it is allowed to replace the alcoholic drink with water.

The five ingredients most commonly used for entrecote are:

The classic recipe for entrecote is as follows.

1. Cut the meat into portions.
2. Beat them a little with a hammer.
3. Grease both sides with oil.
4. Place in hot skillet and fry on one side until golden brown.
5. Turn over, add salt and pepper.
6. Fry the other side until golden brown.
7. Pour in alcohol and simmer for three minutes under the lid.

Such an entrecote is served with fried potatoes and vegetables. The main thing in its preparation is to choose the right part of the meat carcass.

The five fastest entrecote recipes:

Here are a few subtleties, observance of which will help to prepare the perfect dish:

• do not salt the meat in advance, only when indicated in the recipe, so that it retains juiciness;
• ox meat is now very difficult to find, for a classic recipe use beef, pork - in the most extreme case;
• serve the entrecote 10-15 minutes after being ready, otherwise, when cutting, the juice will immediately flow out of it.