Beef entrecote- This is a French dish that literally translates as "meat between the ribs." At first, in France, it was customary to use only ox meat for making entrecote, but over time, the range of raw materials has expanded. At the moment, entrecote can be made from any meat.

You can often find pork entrecote in cafes and restaurants, but beef meat dish is more popular. This tenderloin has a delicate structure and juiciness, and is also great for quick frying, after which the meat does not need to be stewed. Thanks to this, the finished beef entrecote turns out to be more elastic and at the same time tender than a dish prepared from another part of the tenderloin.

In appearance, the finished entrecote resembles a steak, so many people confuse these meat dishes. The main difference between the two is that the steak is usually cooked using selected meat from young gobies, which are raised according to strict rules. In this case, the meat for the steak is necessarily cut across the fibers and is quite expensive. Entrecote is prepared from meat on a rib bone.

In good restaurants, beef is usually kneaded with a hammer to beat the meat before cooking entrecote, or softened with special meat products.

You can experiment and make beef entrecote and pork entrecote at home to determine which tastes better. We will tell you how to properly cook this delicious meat dish in our article.

How to make beef entrecote at home?

Cooking beef entrecote is best at home. So you can independently adjust the amount of spices and the degree of roasting of the meat.

To make the entrecote, you will need the following foods: beef, salt and pepper, the desired seasonings, and oil for frying. The cooking process for this dish is as follows:

• Rinse the beef in running water and pat dry with paper towels. After that, you need to beat it off with a kitchen hammer.
• Now you should rub the meat with salt, pepper, chopped garlic, add the desired seasonings and spices, put in a deep container and cover with a lid. Leave the beef in the refrigerator for at least three hours. The longer the meat is infused, the more it will be saturated with spices.
• Take a regular frying pan or grill, pour in some vegetable oil and put on the fire to heat up. When the oil starts to boil, gently place the beef in the pan.
• It takes about three to four minutes to fry the entrecote on each side. In this case, you do not need to add more oil, since when frying, the beef will release juice.
• Put the finished dish on a plate, pour over the meat juice and serve hot.

Beef entrecote is usually served with side dishes such as potatoes, vegetable salad, peas, Mexican mix, and cabbage stew. However, you can also experiment with this, choosing the side dish that you like the most.

The principle of making beef boneless entrecote is not limited to frying only in a pan. Many hostesses have learned how to cook this dish in the oven and multicooker, wrapping it in foil or a sleeve. Also, meat is often marinated before cooking to make it softer and more flavorful. White and red wine, lemon or lime juice, and other products suitable for marinating meat are often used as marinades.

Tkemali, pepper, cranberry, mushroom and onion are usually served as a sauce for beef entrecote. You can make them yourself at home by searching for step-by-step recipes on the Internet, or buy ready-made sauces at the store.

Soft homemade beef entrecote will be a great occasion to invite friends or loved ones to dinner, as well as show off your culinary skills. The calorie content of such a product is quite high, therefore, if you follow your figure, control the amount of meat consumed.

Meat dishes have always been in demand on any table. A dish made from properly cooked meat will be useful for the human body, however, beef still has a special value due to its composition. That is why beef entrecote has been so popular in various world cuisines for several centuries.

Selection of ingredients

Beef began to be used in the human diet about eight thousand years ago during the domestication of the once wild bull. Today, the most delicious meat is obtained from young animals that have undergone preliminary castration. This should be taken into account when selecting meat for making entrecote. This dish has French roots. Its literal translation is "between the rib", which speaks for itself about how part of the carcass is used to prepare a meat dish.

For the correct selection of the entrecote part of the carcass, it should be borne in mind that the size of the piece should be about the middle palm, while the optimal thickness of the cut is about three centimeters. But an important factor in choosing the right part for a hot dish is the way it is prepared. Since the choice of side dish, heat treatment and marinade will also depend on the size of the meat used.

Juicy and tasty entrecote can be prepared not only from the pulp, but also from a piece of tenderloin on the bone. Moreover, variations of modern recipes include the use of both a large piece and chopped into portions. In supermarkets and markets, beef pulp is usually sold, which is cut specifically to make entrecote from it.

Cooking rules

In addition to the correctly selected part of the beef pulp, in order for the meat delicacy to be a success, it is necessary to know and use some recommendations regarding the preparation of a meat dish. To make the entrecote tenderloin as soft as possible, it is usually marinated or steamed for several hours. The taste of the finished dish will increase significantly if salt and spices are added to the water. In addition, any meat will become more juicy if you use fresh lemon juice during its preparation.

It is best to tap the entrecote before cooking, this will significantly reduce the time required to bake or fry the delicacy. As for the traditional method of cooking meat, the tenderloin lends itself to heat treatment in a pan until an appetizing golden crust forms on the pulp. As a spicy addition, a mixture of butter and various fresh herbs is laid out on top of a hot dish. Such a nuance will have a positive effect on the taste of the entrecote.

In cooking, beef entrecote acts as an independent dish that does not require the inclusion of any ingredients. Although in some cases a hot dish is served with a slice of bread or garlic croutons. You can also fry or bake entrecote and serve it with potatoes, vegetables, or sweet and sour sauce.

Recipes

Today you can find many different options for making entrecote. The most common recipe involves the use of the following ingredients:

• fresh beef tenderloin;
• salt and any seasonings to taste;
• olive or corn oil.

The step-by-step technology for working with ingredients looks like this.

1. Washed and cleaned meat is laid out on a napkin to remove moisture.
2. The pulp is cut across the grain into pieces of the selected size.
3. Each piece must be rubbed with salt and spices, then carefully beat off with a meat hammer.
4. It is important that the pulp is saturated with spices. To do this, it is worth making several small cuts in it, pour over with oil and marinate for 20-30 minutes.

Frying entrecote is best in a wok; you do not need to add more oil to the dish. You need to cook the dish over medium heat, however, in terms of high-quality and uniform frying of the pieces, the level of hotness of the pan is of great importance. In addition, you need to fry in an open wok or skillet without a lid. It will be more correct to spread the tenderloin with kitchen tongs. It will take about 5-6 minutes to process one side of the pulp. Slower roasting can dry out the meat and lose its tenderness. The finished beef should be pink in color.

Beef entrecote can also be cooked in the oven. This option is the second most popular recipe for making a delicious meat dish. Before heat treatment, the tenderloin must be rinsed and dried. And if a large piece of beef was purchased, divide it across the fibers into portioned portions. The meat must be salted and grated with any spices you wish and left to marinate.

Before sending the dish to the oven, simmer the meat in a pan for 3-4 minutes on each side. To give the entrecote a more expressive taste, it is best to fry the beef after the onion or garlic has been fried in this oil. After that, the tenderloin must be transferred to a baking dish or on a baking sheet, sprinkled with juice from a frying pan and sent to the oven for 7-10 minutes so that the entrecote is soft, it must be baked at a temperature of no more than 180 C.

An interesting and equally successful solution would be the cooking method using baking foil with onions. For this, the beef is prepared and dried, after which it is rubbed with salt and spices to taste. For the sauce for meat, you need to combine sour cream and mustard. The resulting mixture should be coated on all sides with pieces of beef and let it marinate for about half an hour. After that, the pulp with onions is placed in foil and baked for an hour and a half in the oven at 170-180 C.

The degree of readiness of the entrecote can be checked with a regular toothpick. If the stick pierces the meat without obstacles, then the dish is baked - it can be served.

Any meat goes very well with vegetables or mushrooms, in addition, world-famous chefs very often use a small amount of alcohol as a marinade or seasoning for meat dishes. The following recipe assumes the use of such products:

• beef entrecote;
• Champignon;
• Red wine;
• cream or fatty sour cream;
• starch, salt, spices.

Cooking technology includes the following sequential steps.

1. The beef pulp must be fried on both sides in a pan with the addition of butter.
2. Onions are cut into rings and simmered in meat juice in a frying pan until golden brown. After that, wine is added to it, after boiling, cream is introduced.
3. The starch is mixed with water and poured in small portions into the onion-wine sauce.
4. Mushrooms are fried in a separate skillet and then mixed with the sauce.

Pieces of portions must be poured over with hot sauce and served.

There is another option for baking beef entrecote in the oven, where eggs are used as an additional ingredient. In addition to its high taste, such a dish has a very unusual and beautiful appearance. Its preparation requires a minimum of time and food. The egg is not boiled, but fried, as a result of which fried eggs are added to the meat. You need to cook entrecote according to the following recipe.

1. The meat is cut into pieces, salted and spiced.
2. After that, pieces of beef are laid out in a hot pan with the addition of vegetable or corn oil. The pulp is fried until golden brown, as a rule, 3-5 minutes will be enough for this.
3. Next, the meat will be baked in the oven in the form. In the oven, the entrecote should be kept no longer than 10 minutes so that the pulp does not dry out.
4. Eggs are fried in a pan in the usual way, however, care should be taken to keep the yolk liquid. Therefore, as soon as the protein begins to set, the scrambled eggs must be removed from the stove.
5. After the specified time has elapsed, the beef is removed from the oven and placed on plates. An egg is placed on top of the entrecote, which is best sprinkled with fresh herbs or finely chopped fresh vegetables such as bell peppers or cucumbers.

Juicy beef entrecote can also be made on an airfryer, and a vegetable side dish for it in a slow cooker. In this case, dinner or lunch will become not only incredibly tasty, but also healthy. To prepare a dish, you need to purchase the following products:

• beef;
• garlic;
• soy sauce;
• any oil;
• spices;
• fresh lemon;
• zucchini for a vegetable addition.

To make the meat as juicy as possible, beef tenderloin must be marinated before frying. Meat dressing is made with soy sauce, oil, minced garlic and spices, and lemon juice. In this composition, the entrecote must be kept for about 3-4 hours. After the specified time has elapsed, the pieces of pulp are placed in foil and sent to the airfryer for heat treatment. The baking time is 50-60 minutes. During cooking, the entrecote can be turned over, but only once.

For garnish, the zucchini must be cut into cubes, salt and spices must be added. Cook a vegetable in a slow cooker in the "Fry" mode. At the end of cooking, put the meat and zucchini on a plate, you can additionally sprinkle with any chopped herbs or garlic.

Nutritional value and calorie content

The main advantage of beef in comparison with other types of meat is its low fat content. It is noted that one hundred grams of meat after heat treatment contains no more than 10.8 grams of fat. Most of the chemical composition is proteins, which is important for a dietary and healthy balanced diet, since protein is able to saturate the body with the necessary energy. The protein level in beef flesh is in the range of 29.6 grams, with zero carbohydrates.

In addition, the mineral components contained in beef entrecote make it possible for the dish to act as a full-fledged source of nutrition and an important product that provides the body with vitamins, micro- and macroelements.

The use of beef pulp becomes relevant in the off-season and in winter, when there is a serious deficiency of vital vitamin D. In addition, the tenderloin is a storehouse of easily digestible iron, which is important for varying degrees of anemia.

As for the calorie content of the dish, one hundred grams of finished meat contains about 200-220 kcal.

For information on how to cook beef entrecote, see the next video.

Entrecote is one of the dishes of French cuisine, which is firmly rooted in the domestic restaurant menu. Having heard its name for the first time, many imagine something refined, aristocratic. In a way, it is, but everything is much simpler than it might seem at first glance.

An entrecote is a piece of carcass carved between the ridge and ribs, sometimes left directly on the rib bone. The pulp in this place is tender and juicy, the dishes made from these mouth-watering pieces are called entrecote.

Today we offer you to cook entrecote in a frying pan - tender fried or stewed meat in a sauce with an exquisite delicate taste, an ideal addition to any side dish. The dish is also perfect for serving with fresh vegetables or salads from them.

Technology of cooking entrecote in a pan

In a frying pan, you can cook entrecote from any type of meat. Traditionally, it is beef, but pork and even lamb are used in modern cooking.

Meat for entrecote cooked in a pan should not be fresh - steam. For the dish to turn out tender and juicy, the pulp must be matured after slaughter. Usually on the packaging of a product purchased in a supermarket, the date of slaughter is also indicated, by which one should be guided.

A good entrecote is obtained from pieces no thicker than 2.5 cm, with meat on the bone or not, does not play a decisive role. But it is the bone that makes the taste of the dish richer. When you cut the meat into pieces, pay attention to the thickness of the fibers. It is desirable that they are not only dense, but also thin. Such meat does not need to be beaten, but if its fibers are thick, nevertheless slightly beat off the pieces.

To prepare entrecote, use an ordinary heavy frying pan, ideally a cast iron or special grill pan. It is in such a dish that it will be easier to control the cooking process.

In many ways, the success of the dish also depends on the correct heating of the oil or the grill pan. The temperature should be very high, the entrecote should sizzle when it comes into contact with oil or the surface of the pan. Otherwise, the meat, without having time to fry from the inside, will burn on the outside.

You should start frying the entrecote at the maximum temperature, and move to a lower heat after the meat is sufficiently browned. For medium roasts, entrecote must be cooked on each side for 4 minutes. It will take three minutes to get the meat with blood. For full frying, it is recommended to fry the entrecote for three minutes at maximum heat, and bring it to readiness for 6 minutes, over a slightly below average heat.

Be sure to control the dryness of the meat and its temperature before frying. Wipe the entrecote dry with disposable towels, put out of the refrigerator two hours before cooking. This will ensure even browning.

Spices. Ground black pepper, and best of all, ground or ground in a mortar with your own hands is something you cannot do without. Depending on the recipe, other spices and herbs may also be required, and wine for stewing.

The classic recipe for entrecote in a grilled beef pan

Ingredients:

Beef entrecote - 550 gr.;

Three tablespoons of quality olive oil;

Self-ground pepper.

Cooking method:

1. Rinse the meat and leave for two hours to warm up. As soon as it reaches room temperature, wiping thoroughly with a towel, remove all moisture from the piece. Rub a mixture of pepper and salt into the pulp, grease with vegetable oil.

2. Place the grill pan on high heat and heat it so that it becomes very hot, but does not smoke. Put entrecote in a frying pan and fry on both sides for five minutes.

3. Ready, cooked according to the classic recipe, put the entrecote on a dish and stand for 10 minutes without covering before serving.

Pork entrecote in a pan - "Warsaw style"

Ingredients:

Pork loin - half a kilo;

A raw egg;

Three spoons of flour;

Refined oil;

100 g coarsely ground bread crumbs from a white loaf.

Cooking method:

1. We wash the pork, remove the remaining water from the meat with a disposable towel and cut into slices a little wider than one and a half centimeters. We beat off a little.

2. Mix a little salt with ground pepper, rub the pieces of pulp with this mixture.

3. Pour flour into one bowl, breadcrumbs into another, and beat eggs well in the third. The dishes for flour and breadcrumbs should be wide so that the portioned piece fits freely in it.

4. On medium heat, place a thick-walled pan and, pouring about half a finger of oil into it, heat it up. You can add a little butter to the vegetable oil, then the crust on the entrecote will turn out to be more ruddy and tender.

5. Roll the salted pork pieces one by one in flour, then dip in beaten eggs, breaded in breadcrumbs. After breading, immediately dip the slices into hot fat and fry until a thick blush on both sides.

6. If the meat is not cooked enough, place the entrecotes on the brazier, on top of a sheet of foil. Cover with another sheet on top and put in the oven for half an hour, heated to 120 degrees.

Stuffed entrecote in a pan with sour cream sauce with wine

Ingredients:

100 grams of fresh lard;

A kilogram of beef;

Three eggs;

Half a glass of 20% sour cream;

Potatoes - three small tubers;

Fresh parsley and dill;

Nutmeg and ground black pepper;

For the sauce:

Three tablespoons of butter;

Bitter onion head;

Half a glass of white wine;

A spoonful of flour;

One glass of liquid sour cream.

Cooking method:

1. We wash the meat, dry it and cut into portions. Slightly beat off, laying with a bag, and make wide cuts on the sides of each piece. We do not cut to the opposite edge, we need a pocket for the filling.

2. Boil peeled potatoes and eggs separately. After cooling, cut both into small cubes. In the same way, we grind the bacon, combine all these components. Mix sour cream with nutmeg and finely chopped herbs. Add dressing to crushed products, add lightly and mix well.

3. Put the prepared filling in the entrecote pocket and fasten the edges tightly with wooden skewers.

4. Peel the onion, cut into half rings and fry in vegetable oil. Spread the onion rings evenly over the bottom of the pan, put prepared entrecotes on top of them.

5. Fill everything with wine and put on moderate heat. Simmer the meat under the lid until tender.

6. Add flour to the sour cream prepared for the sauce and stir thoroughly, leaving no lumps.

7. Put the finished entrecotes on portioned plates, and in the pan, after them, sour cream mixed with flour. Stir thoroughly, warm up the sauce a little and pour over the meat.

Beef entrecote in a pan, with spicy mushroom sauce

Ingredients:

Entrecote beef - half a kilo;

Spicy adjika;

Refined oil.

For the sauce:

Three boiled and raw eggs;

Vegetable oil 250 ml;

100 g pickled mushrooms;

250 g liquidish, 15%, sour cream;

3% table vinegar;

Two small pickles.

Cooking method:

1. Cut the meat into slices and carefully, so as not to break the fibers, beat through the bag. Rub the slices with a mixture of salt and pepper and place them in the cold for half an hour. We take it out, warm it up at room temperature for an hour and rub the pieces with adjika.

2. Heat the vegetable oil in a frying pan. It should be very hot, but not smoke. Dip pieces of beef into the heated fat. Cook for two minutes with intense heat, then slightly reduce the heat and fry for another seven minutes. Turning over, fry the other side.

3. Prepare the sauce. This is best done while the meat is “warming up”. We chop the yolks of boiled eggs, add raw yolks to them and grind into a homogeneous mass. While stirring, gradually add vegetable oil into it.

4. Finely chop the squirrels and mushrooms. We rub pickles and horseradish with a grater, cucumbers on medium, and horseradish with the finest. We shift the chopped components into the yolk mass, add sour cream and mix well. By adding salt, vinegar and sugar, we adjust the taste of the sauce.

5. Put the hot entrecotes on a dish and pour over the sauce, its leftovers are served separately, pouring into the gravy boat.

Fragrant entrecote in a frying pan in red

Ingredients:

Two thick pieces of pork pulp (loin);

Large onion;

100 ml of dry red wine;

A spoonful of fresh chopped parsley;

100 g creamy, only natural, butter.

Cooking method:

1. Season the dried pieces of pork with ground pepper, rubbing it into the pulp along with salt. Put in melted, well-heated butter and fry over high heat. The duration of frying one side depends on what kind of entrecote you want, and can last from three to 6 minutes. We chop the finished meat into a plate and cover so that it does not cool down.

2. Put a small piece of butter in the pan in which the meat was fried. After waiting until it is completely melted, lower the finely chopped onion and fry until a light amber hue. Add red wine to the onion, cook without reducing the heat for three minutes. About a third of the sauce should have evaporated.

3. Put the previously fried entrecotes into the pan and bring to readiness under the lid, setting the heating slightly less than average. At the end, put fresh parsley, and immediately remove from heat.

A simple recipe for entrecote in a lamb pan

Ingredients:

Lamb on the bone - 800 gr.;

Four tablespoons of vegetable oil;

Ground cinnamon;

Dried ground rosemary.

Cooking method:

1. We wash the lamb and dry it without fail. Then, chopping on the bone, divide into portions, three centimeters thick, and lightly beat off on both sides. We do not remove the bone.

2. In a thick-walled frying pan, pour vegetable oil over the thickness of a finger and heat it on intense heat until it starts bubbling. Then we lower the heat to medium, put the beaten entrecotes into the pan.

3. After frying the pulp for three minutes, reduce the heat a little more. Lightly add the top of the slices, season with pepper and rosemary, and then cinnamon.

4. Turn over and bring the second side to readiness. In total, it takes 10 minutes to prepare a medium-rare entrecote.

Entrecote in a pan - cooking tricks and tips

Turn the entrecote less often - the meat will cook more evenly and its edges will not dry out. If, when frying in a grill pan, this is done only two or three times, a beautiful lattice pattern forms on the surface of the entrecote. To obtain a mesh "pattern" for a quarter of an hour, fry the entrecote in one position, and then turn and stand for another 50 seconds.

Do not use sharp objects, turn the entrecote only with special culinary tongs - its golden brown crust will preserve its integrity and the juice will not leak out.

If for some reason the meat is not fried, bring the dish to readiness in the oven, covered with foil or in the same pan, but under the lid.

Step-by-step recipes for beef entrecote in the oven with onions, spices, mushrooms, in sweet and sour sauce

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams of finished dish

12 gr.

11 gr.

Carbohydrates

155 kcal

Option 1: Classic beef entrecote in the oven

Entrecote is a piece of meat that is difficult to spoil. This part is very tender, has no muscles, tendons and films. You can cook beef entrecote in the oven with an adjacent bone (rib) or without it, as you like. Here is a classic recipe for natural meat with a minimum amount of additives.

Ingredients

• 500 g of beef (2 entrecotes);
• 2 tbsp. l. olive oil;
• 2 pinches of pepper;
• 2 pinches of salt.

Step-by-step recipe for a classic entrecote

Usually one entrecote weighs about 250 grams, that is, from the specified amount of meat, 2 large pieces and the same number of servings will turn out. Rinse the beef and dry it with napkins so that no moisture remains on the surface.

Rub the meat with salt and black pepper, which is best ground just before use. Next, grease with olive oil on all sides. We shift the pieces into a mold, cover with foil.

Cooking entrecote under foil for 30 minutes, then remove the cover, bake the beef from a quarter of an hour to 20 minutes. We focus on color. The temperature throughout the entire process is around 180 degrees.

If you want to add other spices, then you can safely do this. It is advisable to give preference to small seasonings that will not burn. Dried greens can turn into charcoal and spoil the attractive appearance of baked beef.

Option 2: A quick recipe for beef entrecote in the oven

Such meat is prepared in two stages. First, you need to quickly fry it in a pan, then the beef entrecote is baked in the oven. This is the way the dish is prepared in many French restaurants. For frying, you can use a regular frying pan, but it turns out more beautiful with a raised grill bottom.

Ingredients

• 2 entrecotes;
• salt pepper;
• 4 tablespoons of oil.

How to quickly cook entrecote

Wash the entrecotes, you can remove the extreme bone. Thoroughly blot the surface of the beef with napkins, rub with salt and sprinkle generously with pepper.

Preheat the frying pan. Pour pieces of meat with olive oil or just vegetable oil. We spread it on a hot surface, cook for exactly four minutes on one side and on the other.

The oven must be turned on immediately. By the time the frying is finished, it should have already warmed up to 220 degrees. We remove the entrecotes from the pan, put them in the form and send them to bake. If the pan is the simplest one without covers and plastic handles, you can remove it from the stove and simply move it to the oven.

Heat the entrecote in the oven for 12 minutes. We take out, supplement with herbs, serve.

In the entrecote itself, there are no veins and films, but they can be on top at the edges. It is important to carefully cut and remove all this before cooking beef so that the spices penetrate well inside.

Option 3: Oven beef entrecote with egg

It is with eggs that entrecotes are often served. It looks very beautiful and unusual, while the preparation is incredibly simple. The egg will need to be made separately in a skillet. Since fried eggs are prepared with liquid yolk, it is important to pay attention to the quality of the product, to purchase it in a safe place.

Ingredients

• 3 entrecotes;
• 3 eggs;
• 4 tablespoons of oil;
• spices.

How to cook

Wash, free the entrecotes from all that is superfluous. Dry clean meat, add salt, you can grate with any other seasonings or spices.

Heat the oil in a skillet, add the meat, quickly fry the entrecote for about three minutes. A crust should appear, so the fire is very good.

We shift the entrecotes to another vessel. Cook in the oven at 180 degrees for another 8-10 minutes. Be sure to put the beef in a preheated oven so as not to overdry the meat.

While the entrecotes are fully cooked, break the eggs into a frying pan. But deeds are so that they do not touch. Cooking the usual fried eggs. As soon as the protein "grabs" you need to immediately turn off the stove. It is advisable to transfer the eggs right away.

We take out the entrecotes on the plates. Lay out one egg on top. It is best to supplement such a dish with fresh herbs and vegetables.

A really good entrecote is obtained from a piece of meat no more than two and a half centimeters thick. It is for such a piece that most recipes are designed. If suddenly the meat is not fried, this can happen due to the temperature in the oven or the thickness of the pieces, then it can be covered and heated in the oven for a few more minutes.

Option 4: Beef entrecote in the oven on an onion pillow

Recipe for juicy and tender beef entrecotes that do not require pre-frying. To prepare a dish on onions, it turns out that it is not only juicy, but also incredibly fragrant. By the way, the same onion can be used when serving beef to the table.

Ingredients

• 4 onion heads;
• 3 entrecotes;
• 1.5 tsp vinegar;
• 0.5 tsp black pepper;
• 1 pinch of red pepper;
• 3 tablespoons of oil.

Step by step recipe

You need to start not with beef, but with onions. We cut it into half rings. Pour vinegar, wrinkle it with our hands and send it to the mold. We level it so that the layer turns out to be approximately the same, and the entrecotes can be laid out on the vegetable.

Rub the washed meat with spices and salt. Then generously water the entrecotes with oil, evenly distribute it over the surface. We shift it to the bow.

We cover the form with foil, send entrecotes with onions to bake in the oven. First, we cook the beef for half an hour, then you will need to remove the foil. Next, bake until a beautiful crust and full readiness. You need to check it with a puncture; clear juice should stand out from the hole.

A pillow for entrecotes can be not only onions. You can add carrots cut into circles or not very thin strips. It will be delicious with pepper, it turns out great with eggplant.

Option 5: Oven beef entrecote with mushrooms

A chic version of a dish from the oven with entrecotes, mushrooms and amazing melted cheese. Cooking in two stages. It is imperative to start with champignons so that the meat does not have time to cool or dry out.

Ingredients

• 150 g champignons;
• 100 g of cheese;
• 1 onion;
• 3 entrecotes;
• spices;
• 5 tablespoons of oil.

How to cook

Cut the washed mushrooms and onions, fry in two tablespoons of oil. As soon as they are almost ready, add salt.

We proceed to entrecotes. We prepare the beef in the standard way: rinse, wipe, sprinkle with salt, you can pepper. Put in hot oil, fry on both sides until crisp.

While the meat is fried, it is about six minutes, you need to cut the cheese into small cubes, add to the mushrooms. We shift the beef into a mold, generously place mushrooms on each piece.

Immediately put the entrecotes in the oven while they are hot. At 200 degrees, cook for about 7-8 minutes more.

In fact, other mushrooms can be used too. It turns out amazingly tasty with chanterelles, white, oyster mushrooms, but not all of these types are safe for health. Some mushrooms must first be boiled, only then sent to the pan.

Option 6: Oven beef entrecote (sweet and sour marinade)

It turns out that to preserve juiciness, you can not only pre-fry the entrecote in a pan, but also pickle, like all other parts of the carcass. This recipe has a stunning sweet and sour sauce with cranberries and spices. It is impossible to resist such a dish!

Ingredients

• 500 g entrecote;
• 30 ml lemon juice;
• 100 g of cranberries;
• 30 g sugar;
• salt and pepper.

How to cook

Grind the cranberries with sugar, add lemon juice to them. Half a teaspoon of salt and about the same amount of pepper. If you do not like such a spicy option, then you can reduce the amount. Stir until completely dissolved.

Cut the entrecote, if not already done, grate the meat with the cooked marinade. Fill with leftovers. Cover and remove for a couple of hours to soak.

Transfer the entrecotes to the foil. Pour marinade and meat juices on top, cover with a free part of foil, seal.

Cook beef entrecotes for exactly one hour in the oven at 180 degrees. 10 or 15 minutes before the end, you can remove the top foil or cut and unfold it to the sides so that the meat is beautifully browned.

In addition to cranberries, this sauce can also be made with cherries. These berries also go well with beef, giving the entrecotes an amazing taste.

Beef entrecote is of French origin and translates as “between ribs”. It is a piece of quick-roasted ox meat, the size of a palm and no more than 3 cm thick. The dish has a piquancy and sophistication, like the whole of French cuisine. Today it is prepared not only from beef but also from pork. In addition, a variety of cooking methods are used. The dish is usually served with potato garnish, rice and buckwheat, as well as with vegetable salad and various vegetable mixtures. Further in the article, we will discuss the rules for making a traditional beef entrecote.

How to make beef entrecote

This dish is prepared exclusively from the pulp of beef or veal. The tenderloin is taken between the back and ribs of the carcass. It is thanks to the use of this meat part in cooking that it turns out to be elastic and tender.

Ingredients

To prepare one portion you will need:

1. Beef 250 g.
2. Ground pepper.
3. Salt.
4. Seasonings optional.
5. Vegetable (olive) oil for frying 2 tablespoons

Step by step cooking

Let's start cooking. The process looks like this:

Attention! The most important condition for good roasting is considered to be the most preheated frying pan.

Spread out cuts of meat with tongs. And fry on each side for 4-7 minutes, making shallow cuts. It is not recommended to fry longer than the specified time, the entrecote should remain pink inside.

Serve hot with meat sauce and garnish.

Varieties of cooking beef entrecote

Oven beef entrecote

The second most popular cooking method after frying in a pan is baking in the oven. Rinse 500 g of beef tenderloin and dry with a waffle towel. Cut across the fibers into portioned pieces, and rub them with spices, salt, any seasoning to taste. Pour 20 g of refined oil into a frying pan and fry the meat on both sides for 5-7 minutes.

Note! To give a special taste to the dish, fry the onion or finely chopped garlic cloves in a frying pan until the entrecote. In order for the meat to absorb additional flavor in the future.

Transfer the pieces of meat to a baking dish and pour the remaining oil from the pan on top. Bake for another 10 minutes at 180 degrees.

Beef entrecote in aero grill

An important condition for the successful preparation of beef entrecote in an airfryer is the use of chilled meat, not frozen.

Ingredients for 2 servings:

• beef or veal - 400 g;
• salt;
• freshly ground pepper;
• hops-suneli;
• seasonings for meat dishes;
• vegetable oil - 2 tablespoons;
• butter - 50 g;
• soy sauce - 2 tablespoons

1. Rinse the meat and dry it with a napkin. At this time, prepare the marinade in another container. Mix salt, all seasonings, 1 tbsp. vegetable oil and soy sauce, put the meat there and leave for 15 minutes, periodically turning the pieces.
2. Heat up the airfryer and grease with butter. Fry in a mixture of butter and vegetable oils for 5-7 minutes, in accordance with the frying mode.

Note! You can check for readiness with a toothpick. To do this, you need to pierce the entrecote, if a clear liquid has flowed out onto the surface, then the meat is ready.

Beef entrecote in a slow cooker

Many have long since moved away from the traditional recipe for making beef entrecote, and cook not only in a pan and oven, but also in a slow cooker.

The cooking rules are as follows:

1. Rinse 2 entrecotes 200 g each in running water, dry with a paper towel and remove the film. Rub with salt, spices according to taste preferences (seasonings for meat, a mixture of peppers, hops-suneli). Coat the meat with vegetable oil on both sides with a cooking brush and leave to marinate for 15-20 minutes.
2. On a multicooker, turn on the frying mode, add 2-3 tbsp. vegetable or olive oil, and wait for the pan to heat up.
3. Put the meat to fry for 4-7 minutes on both sides without closing the lid.
4. After that, switch the multicooker to the "Extinguishing" mode, programming it to turn off after 15 minutes. Smear the entrecote with butter (50 g), close the lid and after 15 minutes turn the meat over to the other side for the same time.

There is a great variety of beef entrecote recipes, and housewives have long been no longer limited to frying only in a pan. The dish turns out to be no less tasty and healthy if you cook it in foil.

1. Cooking should start by rinsing and drying the beef (1 kg).
2. Season with salt and pepper, add spices and herbs to taste.
3. In a separate bowl, mix 2 tablespoons of sour cream (20%) and a quarter teaspoon of mustard.
4. Grate the pieces with sour cream-mustard sauce and marinate for a few minutes.
5. Next, put the entrecote in foil and wrap tightly. Bake in foil for about 90 minutes at 180-200 degrees.
6. Optionally, you can add onion cut into half rings to the meat, which will add juiciness to the dish.
7. Check readiness with a toothpick, which should be easy to get in and out.

Video recipe

The process of making beef entrecote can also be seen in the video:

As you can see, making beef entrecote is not so difficult. Even housewives without much cooking experience can cope with the dish, if you follow some useful tips:

• It is known that beef meat is tough, therefore, so that the preparation of the dish does not take much time, it is necessary to pre-marinate the pieces of meat. To do this, add 1 teaspoon of table salt, 0.5 cups of sugar and the juice of half a lemon to 1 liter of clean water. Let the beef sit in the solution for at least 2 hours.
• It is impossible to water the meat with table vinegar during the cooking process, otherwise there will be a high probability that the entrecote will become tough like rubber. This marinating will work well with other dishes.

The highest "culinary art" is the preparation of stuffed beef entrecote with apples, as well as marinated entrecote in beer. There are a huge number of options with which you can experiment in the kitchen and find the perfect recipe for yourself.