The lion's share of the culinary art is occupied by the preparation of meat, and this is due to the high level of its nutritional qualities. The proteins contained in it in significant quantities provide a person with vital amino acids on a daily basis. In comparison with products of plant origin, meat products are better absorbed, create a feeling of satiety, and have an important feature - they are less boring.

All over the world, culinary experts create more and more new non-traditional meat dishes, but not a single recipe from the distant past has been forgotten. Each country can boast of its own traditional, unique and exquisite dishes that are their hallmark. Inexperienced chefs try to replicate these classic recipes, honing their skills to perfection. One of these world famous is the classic of French cuisine: entrecote.

This dish is a chop made from a whole intercostal piece of meat. At first it was prepared from ox meat, but now - the number of these animals is small and there is no possibility of their widespread raising. Therefore, culinary specialists make entrecote from tender beef or pork tenderloin with a rib, still giving preference to pork loin. This preference is not accidental: cooked pork is softer and more juicy.

How to make a classic pork entrecote

At first glance, an inexperienced chef may think that entrecote is a very easy dish to prepare: you just need to fry a piece of meat on both sides. But in order to do it correctly, you need to know all the subtleties of the recipe. The work process includes selection, preparation of meat and roasting technology.

Required Ingredients

For 6 servings of entrecote, the following ingredients are needed:

• pork - 1.5 kg;
• refined sunflower oil - 200 gr.;
• flour - 80 gr.;
• salt - 20 gr.;
• black peppercorns - 10 gr.;
• horseradish root - 10 gr.;
• greens onions - 10 gr.

Classic recipe

Step by step cooking:

Variations in the preparation of pork entrecote

Other recipes for pork entrecote:

Pork entrecote sauces and marinades

The taste and appearance of the dish depends on marinades and sauces.

Over the classic set of spices for the loin, you can and should experiment, change it as you like. It goes well with coriander, red paprika, curry, dried parsley and dill, red and allspice, and barberry.

Sauces add juiciness and make pork meat easier to digest. Entrecote is a hot dish, so it is advisable to serve hot white or red sauces. The main white sauce is a thick flour gravy, which is made from butter with flour and a boiling decoction of vegetables or meat broth, boiled down to the appropriate thickness. You can also add salt, nutmeg and lemon juice or egg yolk to this sauce, getting two fillings of different taste. Or just take it in butter in a frying pan where the pieces of loin were prepared, add a little sour cream and mix thoroughly and you can pour over the finished dish. The main red sauce is also a flour sauce, but its difference is that the flour must be fried in butter until dark red, then diluted with any boiling broth with the addition of a bunch of greens. You can add mushrooms or burnt sugar with lemon juice and table wine to this sauce.

Video recipe

You also have the opportunity to watch a video of making pork entrecote:

• The meat should belong to a young pig, have a pleasant smell, a delicate light pink color of the pulp doused with light fat, and of course there was an elastic dense consistency (the hole that forms when pressed with fingers quickly disappears);
• Pork must be pierced across the entire width of the medallion, and especially in the area of ​​the bone, the more often, the better, in order to eliminate sources of various infections during frying;
• The readiness of the meat can be checked with a thermometer - the pork is ready after 70 ° C or with a fork - when pricked, a light juice is released without blood;
• It is better to use a cast iron pan, and preferably with a corrugated surface. The heating temperature in it is distributed evenly over the entire bottom, and the ribbing prevents the meat from burning, sticking and excessively absorbing fat and oil;
• Use black peppercorns, as grinding them in a mortar produces a more pronounced aroma and taste.

Rinse and dry the meat. Make several punctures with a fork and rub with pepper, basil and salt. Leave it on for 15 minutes.

Saute the onions over low heat, covered.

Fry each entrecote in a pan for a couple of minutes until golden brown. Then put in the oven for 20 minutes, bake until tender.

Serve together in fried onions. Bon Appetit!

Ingredients

• Pork on the bone - 2 Pieces (for entrecote)
• Onion - 1 Piece
• Ground pepper - 0.5 Teaspoons
• Dried basil - 0.5 Teaspoons
• Salt - To taste

Main Ingredients:
Meat, Vegetables, Pork, Onions

Note:
Here is a simple recipe for making pork entrecote in the oven. The photo of each step makes it clear how to do this or that action correctly. And how this wonderful dish is prepared at home, you will learn a detailed recipe for pork entrecote in the oven. Undoubtedly, you can add your own personal ideas to the classic composition of the ingredients. Our website will help you learn all the secrets of how to cook quickly and easily, how to make culinary masterpieces from ordinary food products. Let cooking become for you not just a daily routine - but an interesting hobby and a celebration of life! Just remember to count calories to stay in shape at all times. Try to repeat all the above recommendations, and you will undoubtedly get a delicious homemade pork entrecote in the oven.

Description:
You will need a good bite of pork bone and your oven. Everything is baked quite simply and quickly. Entrecote is often served on a festive table, as a second course. Garnish - any.

Servings:
2

Cooking time:
30 minutes

time_pt:
PT30M

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The life of a woman is full of worries and troubles, and therefore, exhausted during the day, by the evening there is no strength left, but any caring wife and mother should think about a delicious dinner.

And if only to think, but it still needs to be cooked, and since there is no strength for a complicated dinner, we offer you a simple recipe for how to fry pork entrecote in a pan. The main secret of this dish is the speed of preparation and high-quality ingredients, and if you also prepare the side dish in advance, the whole process will take no more than 15 minutes.

Classic French entrecote: recipe with cognac

Ingredients

• — quantity at discretion + -
• - for frying + -
• - taste + -
• Cognac - 3 tablespoons + -
• - taste + -

So what is entrecote? Literally, from French, it translates as "entre" - meat and "cote" - rib, that is, a piece of meat cut between the ribs. The entrecote has no bone, moreover, it is not too thick, which distinguishes it from a steak.

Now that it has become a little clearer what exactly we are going to cook, we can proceed to the very process of preparing a wonderful meat dish.

1. First of all, let's prepare the meat: it needs to be rinsed under running water and dried with a paper towel - we don't need extra moisture. Unlike beef, pork entrecote does not need to be beaten off, it will turn out to be juicy and tender anyway.

Do not rush to salt immediately, as salt can draw moisture out of the meat - then the entrecote will be dry.

1. Heat the pan over high heat. Add some vegetable oil.
2. Now it's up to the meat. Gently put it in the pan - so that there is a distance between the pieces: the entrecote should be fried, not stewed. If you have too small a frying pan or too many people who want to have dinner, fry the meat in parts, putting the ready-made ones on a separate plate.
3. When you start frying pork, do not reduce the fire, leave it as strong. Fry the meat in a skillet without covering it with anything. Do not be afraid if you dry the entrecotes well with a paper towel, then the oil will not splash in all directions.

The most important question: how much to fry pork entrecote in a pan? No more than 30 seconds per side! Not required anymore, even if you prefer roasting until cooked through.

1. So, put the meat in the pan, and after 30 seconds, turn it over to the other side. At this stage, you can already add salt and black pepper, sprinkle them on the top side of the entrecote.
   In the classic version, other spices are not provided, but if you cannot live without "Provencal herbs", then you can add them to a hot dish.
2. Another 30 seconds - and remove the meat from the heat. If you are frying in several stages - just set the piece aside on a separate plate and proceed to frying the next batch. If everything fits right away, go to the next step.

Pour cognac into a hot pan. We wait 10 seconds until it begins to boil, and then cover it tightly with a lid and immediately turn off the stove. If you have an electric stove, move the pan onto a cold hotplate.

Whatever scents are flying around the kitchen - do not look under the lid, at least 10 minutes. Only then will the entrecote turn out to be juicy and well-done.

The subtleties of cooking pork entrecote

1. While the meat is "resting" in a skillet under the lid, you can reheat a side dish or prepare a vegetable salad. Baked vegetables and stews are also perfect for a French dish.
2. Prepare entrecote for the number of servings. If you do not eat everything in one sitting and decide to send the leftovers to the refrigerator, and then reheat the meat, for example, in the microwave, then keep in mind that it will become much tougher than freshly cooked.
3. Choose a pan for cooking that is ideal in size, necessarily has a good non-stick coating and a lid fits snugly against it. For the sake of beauty, you can take the "grill", then you get beautiful stripes on the meat.
4. Serve the meat immediately, sprinkle with finely chopped herbs and sprinkle with a little juice from the frying.

Be sure to write down the recipe for how to fry pork entrecote in a pan in your cookbook. Believe me, it will come in handy for you more than once, and not only for quiet family dinners, but also for loud festive feasts.

Bon Appetit!

Do you like meat dishes? Then you will certainly like the entrecote, of course, if you can cook it correctly.

What is this dish?

Entrecote is not so much a separate dish as the name of a part of the carcass. In traditional French cuisine, this is the name for a piece of ox meat, cut off in the area between the ridge and ribs. Moreover, the same part of a cow or calf has a different name - a medal. But there is also a broader sense of the concept, which covers any piece of meat (usually beef), which is approximately the size of the palm of an adult and is about 1.5 cm thick.

Interesting: the name from French is translated literally as "between the ribs", which reflects the essence of the concept.

How to cook?

Entrecote can be prepared not only from beef, but also from pork. Moreover, there are many different ways, and some of them are discussed below.

Option number 1

You can make a juicy entrecote in the oven. To do this, prepare:

• four pieces of pork cut between the ribs (i.e. entrecotes)
• a couple of tablespoons of vegetable oil;
• three tablespoons of soy sauce;
• a third of a teaspoon of black pepper;
• ground ginger;
• salt.

Preparation:

1. First, wash the pork pieces and beat them well to make them more tender. Then each entrecote must be grated with a mixture of ground ginger, salt and pepper.
2. Take a baking sheet and grease its bottom with oil (not very abundantly, because the meat will release fat during heat treatment).
3. Place the pork pieces on the bottom and top them with the remaining oil and soy sauce.
4. Preheat the oven to 190 or 200 degrees and send a baking sheet with entrecotes into it for about thirty or forty minutes.

Option number 2

This recipe involves using beef as the main ingredient and roasting it. The list of ingredients includes the following:

• entrecote weighing no more than 250-300 grams (if it is large, then it should be cut);
• two cloves of garlic;
• spicy seasoning, for example, hops-suneli;
• salt and pepper if desired;
• vegetable oil.

Process description:

1. First, the meat must be thoroughly washed, dried, and then beaten well.
2. Next, rub the entrecote with garlic (you can grind it beforehand), salt, pepper and seasoning. Wrap it in cling film and refrigerate for two or three hours. The longer the beef is marinated, the softer it will be in the end.
3. Now pour oil into the pan and heat it well.
4. Reduce heat to medium and fry entrecote on each side for five minutes. During cooking, periodically water the beef with the juice that stands out to make it juicy.
5. Serve the entrecote with the remaining butter and juice in the pan.

Option number 3

Both beef and pork can be used to make a delicious spicy entrecote. For this you will need:

• about 300-400 grams of meat, cut between the ribs;
• small tomato;
• a tablespoon of flour;
• 50 grams of hard cheese;
• 50-70 grams of pineapple (canned can be used);
• ground pepper (preferably red);
• salt;
• butter.

Instructions:

1. First of all, you must prepare a tomato: cut it into circles, roll each in flour and fry in a pan for just a couple of minutes, not forgetting to turn it over to the other side.
2. Next, move on to the meat. It should be beaten off well, after washing it, and then rub with salt and pepper.
3. Heat the oil in a skillet (not the one in which you fried the tomatoes). Place the entrecote in it and fry it on one side over medium heat for three or four minutes.
4. Then turn the piece of meat over, on top of it, place the rings of fried tomatoes, then the ring of pineapple, and then a thin slice of cheese (you can grate it).
5. Cover the skillet with a lid and cook the entrecote for about four minutes.

It is advisable to serve such a dish with rice or vegetables.

Option number 4

Appetizing and fragrant, you will get a Breton-style entrecote. Prepare the following ingredients:

• 500 grams of beef or pork meat (natural, cut between the ribs);
• small onion head;
• a tablespoon of olive oil;
• about 50 g of butter;
• three medium bunches of parsley;
• a quarter spoon of ground black pepper;
• 1.5 tsp salt.

Cooking description:

1. First, prepare the meat: after washing, beat it thoroughly and rub it with a mixture of salt, olive oil and pepper, then leave it for half an hour, or better for an hour.
2. When the meat is marinated, it needs to be fried for a few minutes on each side. A pleasant crust will appear on the outside, but inside the flesh will remain damp, as it should be.
3. Next, prepare a kind of sauce. To do this, chop the onion and parsley, for example, chop or mince. Mix the resulting mass with soft butter. You should have a green sauce.
4. Transfer the entrecote from the frying pan to some container, brush with green sauce on top, cover and keep in a water bath for ten minutes. If you do not have the opportunity to make it, then you can send the dish to the oven.
5. Ready-made entrecote can be poured with oil and juice left over after frying the meat.

Helpful hints:

• The meat must certainly be beaten. This preparation allows you to break down the fibers that make the pulp tough. And in order not to severely damage the structure and not to stain the kitchen, it is better to put the piece in a bag or wrap it in cling film.
• To make the entrecote even more tender, you should first marinate it and leave it in the marinade for several hours or even overnight.
• It is best to serve entrecote with potatoes; any side dish from this product goes well with the main course. And in order not to feel heaviness after eating, supplement the meat with a vegetable salad or, for example, a stew.
• Try experimenting with sauces, and they can be very diverse: spicy, tomato, creamy, garlic, sweet and sour. The choice depends only on your culinary preferences.
• The choice of meat is also important. First of all, it must be fresh. And it is better to buy chilled or even steam, that is, freshly cut. Frozen pulp loses some of its properties and changes its texture, so it is unlikely to make a juicy entrecote from it.

Cooking entrecote is quite simple, but the dishes are delicious and delicious.