Today we will tell you how delicious to prepare a popular French dish - beef entrecote at home. Meat is perfectly combined with any garnish and it turns out deliciously tender and juicy.
Beef steak recipe in a frying pan
Ingredients:
- beef (pulp) - 930 g;
- water 960 ml;
- lemon - 35 g;
- sugar - 95 g;
- spices ;
- vegetable oil - 45 ml.
Preparation
So, before preparing the entrecote, take a piece of beef and cut into thin plates, about 2 cm thick. After that, cover the slices with a film and lightly beat off from both sides. In a bowl we squeeze out lemon juice, pour in water, we throw salt and sugar. We mix everything up to the complete dissolution of the ingredients and lay out pieces of entrecote in the marinade. Leave them for 2 hours, and then rub each piece with black pepper and fry in the oil on a heated frying pan from all sides.
Recipe for entrecote from beef in aerogrill
Ingredients:
- beef - 930 g;
- spice.
For marinade:
- table vinegar - 20 ml;
- vegetable oil - 25 ml;
- Spices: ground basil and thyme - pinch;
- white dry wine - 150 ml;
- olive oil - 25 ml.
Preparation
Meat washed, cut into thin plates and beat off the hammer from all sides. Then sprinkle with spices and spread the beef into a bowl. Next, we mix the marinade for the entrecote from beef: pour vinegar, vegetable oil and spice into the bowl. We smear each meat slice with the prepared mixture and send it to the refrigerator for 4 hours. At the bottom of the aerogrill pour white wine, smear the middle grid with oil and spread on it prepared entrekoty. Fry the meat for 30 minutes at a temperature of 255 degrees.
Beef entrecote in oven
Ingredients:
- beef - 930 g;
- spice;
- olive oil - 30 ml;
- sea salt - to taste;
- seasoning is dry for shish kebab - to taste.
Preparation
Meat cut into thin slices, grease with olive oil and sprinkle with large sea salt and seasoning for shish kebab. We spread the entrecotes on an oiled baking tray and bake in the oven at 190 degrees.
Beef entrecote in a multivariate
Ingredients:
- beef - 560 g;
- vegetable oil - 35 ml;
- butter - 55 g;
- spice.
Preparation
Meat is cut across the fibers in small slices and rubbed with spices. Then lubricate the pieces with vegetable oil and leave for 25 minutes at room temperature. In the pan of the multivarka pour a little oil, warm it up on the "Hot" and lay out the entrecote. Fry the pieces for a few minutes on each side until a golden crust appears, and then put a piece of butter and choose the "Quenching" program for 7 minutes.