Juicy and appetizing beef entrecote

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The word "entrecote" came to us from the French. The literal translation is "between the ribs". Indeed, the meat intended for this dish is cut from beef carcass between the ridge and ribs. It is this part that cooks take when they are going to cook beef entrecote. But cooks love to break traditions. Therefore, more and more often in cafes and restaurants you can find pork, veal and even lamb entrecote. We must agree that dishes from these types of meat are really tasty. But if you want to get a product cooked according to all the rules, then it should be beef entrecote. To do this, you need to go to the market and buy fresh tenderloin there. It is desirable that it be only the pulp, although the entrecote on the bone also looks quite impressive.

As you know, beef is a rather tough meat. This feature should definitely be taken into account and try to fix it. Some advise that before you start cooking beef entrecote, be sure to marinate the meat. To do this, per liter of water, you need to take a teaspoon of s alt, half a glass of sugar and the juice of half a lemon. In this solution, the meat should lie down for two hours. After such a procedure, you can fullyresponsibility to ensure that the beef entrecote is as good as the pork entrecote. The texture of the meat will become looser, and the taste will be quite juicy.

Now you need to collect all the products and try to answer the question of how to cook entrecote. Before starting the process, on the desktop should be: beef tenderloin, s alt, vegetable oil and pepper.

Cooking the dish is as follows:

1. The meat must be cut across the grain into pieces 2-3 centimeters thick.
2. Usually, entrecote is not beaten off, but you can, as an exception, deviate from the established rules.
3. If you decide not to pickle the product beforehand, then you can find another way out. To make the pulp more tender and juicy, each piece must be rubbed with spices, poured with vegetable oil, put on a plate and left for a while in this position.
4. Add a little vegetable oil to a heated frying pan. Put pieces of meat in boiling fat and fry on both sides. Previously, several shallow cuts can be made on the surface of each workpiece. This is necessary so that the meat does not wrinkle during cooking. The readiness of the product is easy to determine by the characteristic crust. Frying time - approximately 5 minutes for each side. It must be remembered that inside the entrecote should remain a pale pink color. Therefore, it is not necessary to fry it much.

The finished product can be laid out in portioned plates and served withmashed potatoes or vegetable salad.

At home, you can cook no less delicious entrecote in the oven. There is the simplest option that does not require a large number of additional products. Frying in this case will take place on a mixture of vegetable and butter. To add additional flavor to the finished dish, you can pre-fry a piece of onion or a few cloves of garlic in this fat. The rest of the recipe remains the same. While the meat is calmly fried on both sides, it is necessary to preheat the oven to 95 degrees. At the end of frying, the pan with the finished product should be put in the oven for a couple of minutes. Then turn the meat over to the other side and wait the same amount of time. The oven door does not need to be closed tightly. Ready meat can be put on a warmed plate and safely served on the table. As a side dish, fried or boiled potatoes with vegetables are suitable. It is better to drink mineral non-carbonated water. And lovers of fortified drinks can enjoy the delicate taste of juicy entrecote, shading it with a glass of semi-sweet white wine.