Initially, the entrecote on the bone is a piece of meat on the edge bone, cut off from the thick edge of the beef carcass (better - young). What can be more delicious than beef entrecote? Of course, everything depends on tastes and eating habits, but, most likely, a properly cooked dish will leave you with exceptionally positive impressions. How to cook entrecote properly and tasty? This can be done in several ways.
How to fry entrecote in a frying pan?
Ingredients:
- 800 g fresh beef pulp;
- a little vegetable oil;
- salt;
- pepper;
- dry spices;
- greenery.
Preparation:
Let's cut the beef pulp across the fibers into portions of 1.5-2 cm (we can not separate the meat from the bones), we will lightly beat them with a culinary hammer on both sides. Slightly add, pepper and season with dry spices to taste. Well warm up the vegetable oil in a frying pan and fry entrecotes on both sides on medium-high heat. The crust must have a beautiful golden brown tinge. Reduce the heat to small and bring the meat to the ready for no more than 12 minutes.
The degree of roastedness of entrecote depends on personal preferences. In the classic version, the meat is fried on both sides, but inside it remains damp. However, there are 3 classic degrees of roasting, however the longest is least preferred. Serve the entrecote with fried onion, chopped rings, and with potatoes, fried or mashed potatoes, with green peas, boiled asparagus, young green beans, broccoli, marinated or stewed with sour cream mushrooms (champignons, white). Be sure to pour the meat juice, formed during cooking. Be sure to put on the plate greens. Serve red table wine of the type "Cabernet" or "Merlot".
Entrecote in the oven
You can make entrecote in the oven. This way of cooking is more healthy.
Ingredients:
- 500-800 g fresh beef pulp;
- 150 u of hard cheese;
- a bunch of green onions;
- lemon;
- sour cream;
- greenery;
- spice;
- salt.
Preparation:
We cut the meat into portions by pieces of fiber with the thickness of a centimeter of 1.5-2 and slightly beat the entrecotes with a chef's hammer. Pepper, add, season with spices and lay one on the other in several layers on a plate. Each layer is poured with lemon juice. We'll put the entrecotes for half an hour in the fridge. After this time, let's lay out the baking sheet on greased with vegetable oil (or pork fat) and place it in an oven heated to a temperature of 200-220ºС. After 15-20 minutes we will turn the entrecotes to the other side and bake another 15 minutes. Cheese we rub on grater. Lubricate almost ready entrekoty sour cream or cream (or butter), sprinkle with grated cheese and again put in the oven for another minute or four. Take out the baking sheet and spatula, we will spread the prepared dish on plates. Side beautifully lay out the garnish, sprinkle it with finely chopped green onions and garnish with herbs. You can sprinkle again with lemon juice and serve to the table. You can, of course, do a little differently: first lightly fry the entrecotes in a pan, and then bring it to the ready in the oven - in this case there will be a beautiful crust, but the first method is more healthy.
Entrecote in foil
You can make entrecote in foil. This method is also quite good, the meat will turn out juicy, that's just a fried crust will not work (which is not bad, so useful). For the preparation of entrecotes in foil, the meat is prepared in the same way as for frying in a frying pan or open baking in an oven. Each piece is wrapped in foil separately. Foil before packing entrecote grease with vegetable oil or pork fat, put the bags on a baking tray and bake for 40-50 minutes.