Beef entrecote in foil and sauce: recipes with photos

Entrecote is a name of French origin. The dish is properly cooked beef, the meat of which is cut between the ribs and the backbone. The word "entrecote" comes from the French word entre, which means "between", and cote, which is translated into Russian as "rib", i.e. "meat on the rib." Entrecote is most often prepared from beef. To make the dish juicy and tender enough, you need to be able to choose the right meat for cooking. The tenderness of beef depends on the breed, age and health of the cow. The older the animal was at the time of slaughter, the tougher its meat will be. Old meat is easy to distinguish from young: it consists of larger fibers. The meat of a young (two-year-old) fattened bull is most valued by chefs. It is ideal for frying and baking in the oven. This meat is easy to distinguish from others: it has a rich red color and elasticity. The meat of old animals is much darker, flabby, the fat on such meat has a yellowish tint, and, as a rule, there are a lot of films in it. The taste of meat depends on its maturity. In order to improve the properties of beef, it is allowed to ripen for 10 days in a specially equipped refrigerated room. This process is quite difficult to carry out at home, but it is still possible. You need to leave the meat in a deep-freeze chamber, covering it with a dish on top. Also, ripening of meat is facilitated by soaking in a vinegar solution, vegetable oil or milk. And, of course, for entrecote to turn out juicy, it must be cooked correctly. The main task when preparing this dish is to properly brown the meat. There must be a visible line on the side of the meat. You will spend no more than 10-12 minutes if you cook this dish in a frying pan. Some chefs suggest cooking entrecote in the oven. In this case, the entrecote will resemble a dish called “French-style meat.” Meat in French is prepared as follows: pieces of meat are placed on a baking sheet, onions, potatoes, mushrooms, zucchini, as well as mayonnaise and chopped cheese are placed on them. Currently, the word “entrecote” refers to a cutlet prepared from the intercostal part of the carcass or the upper part of the hind legs of cattle. When preparing this dish, remember that the entrecote should not be more than 1.5 cm thick, it should contain a thin layer of fat, which does not need to be removed during cooking so that the pieces of meat do not curl. A real entrecote must be made from good quality meat and must be flat. Every housewife should be able to cook entrecote, because this dish is appropriate to serve at any table, from a family dinner to a wedding celebration.

If you want to be qualitatively surprised, ask Google what entrecote is. The many options that will be called the given word will delight you. On the bone and without, from bovine meat and pork, breaded and grilled, in the oven and even in a steamer! And all this is an entrecote?

Of course not. It’s just a beautiful word - and now it’s so fashionable to call everything beautiful words! Let's figure it out.

What is entrecote

Like many meat luxuries, entrecote came to us from French cuisine. Translated from French, it means “meat between the ribs” (entre - between and côte - rib). Initially, it was about oxen raw materials, however, over time, oxen as the only source of entrecotes lost their meaning, and this word began to denote any piece of tenderloin with a rib. Today it is most often beef, however, a piece of pork on the rib can also be called entrecote. Moreover, sometimes there are phrases “fish entrecote”, “catfish entrecote” and other nonsense that are beginning to become quite firmly entrenched in the modern language.

So, we have decided on the main thing: we are talking about cutting on the rib. The meat in this part of the carcass is juicy and tender, it is ideal for quick frying without additional braising, which usually gives the dish additional softness. By the way, sometimes you can come across the concept of “double entrecote” - don’t believe the first thought, it’s not two pieces of meat, but one, but with two ribs.

For an absolutely beautiful, ideal version, entrecotes are lightly beaten with a hammer or treated with special tenderizers (meat softeners) before frying.

So, I present the classic entrecote. Try cooking pork entrecote or beef entrecote and feel the difference.

Alsatian entrecote

This area has its own view of the dish and an individual way of preparing it. Again, this is beef entrecote again. The recipe has its own nuances. Half a kilo of meat, standardly salted and peppered, is fried along with a small amount of pieces of bacon. Then both are taken out, and a spoonful of flour is fried in a frying pan, after which the lard and beef are returned and chopped onions, herbs and carrots are added. At the same time, half a glass of vodka is poured in, and the food is stewed until cooked.

Basic entrecote recipe

Ingredients for 1 serving:

a piece of entrecote weighing up to 300 grams;
salt, pepper to taste;
1-2 cloves of garlic;
hops-suneli on the tip of a knife;
oil for frying (vegetable, butter or lard).

How to cook classic entrecote

Wash the meat, dry it and beat it with a hammer. Rub with garlic, sprinkle with salt, pepper, herbs and, covering with a lid (plate, cling film), put in the refrigerator - the entrecote should marinate for at least 3 hours, but it’s better to forget about the meat for the whole day.

Heat the frying pan well, grease with oil and lay out the meat. Fry over medium heat on both sides for three to four minutes. Serve, pouring over the juice released during frying.

On a note

A classic side dish for entrecote is potatoes (boiled or fried) and green peas. Delicious with a regular vegetable salad, hearty with potato salad, bright with stewed pumpkin, rich with cabbage - by changing the side dishes, you can get new and new dinners.

However, if you suddenly get tired of the classic cooking method, there is always the opportunity to take advantage of international best practices. Breton entrecote is a piece of well and quickly fried meat (on the bone, of course), which is brought to full readiness in a water bath. The Polish version is fried in a well-heated frying pan, then breaded in a mixture of eggs and breadcrumbs. Alsatian entrecote is a piece of meat fried with bacon, which is then seasoned with stewed vegetables (onions, carrots, herbs) and flour sauce. Entrecote in Austrian style is stuffed with potatoes, lard, eggs and stewed in wine, and Viennese is served with fried onion rings.

In addition, you can “play” with all your might with sauces and additives. The luxuriously velvety Roquefort “looks” very interesting with meat. Beer and red wine, asparagus and chanterelles, eggs and bell peppers, capers and olives - you can experiment endlessly. Well, or while there are entrecotes in the refrigerator.

Entrecote in Hawaiian style

When it’s raining and damp outside, gloomy autumn is on the calendar, and in my soul there’s a vague craving for something warm, light and bright, I suggest preparing a Hawaiian-style entrecote. I’m not sure that in Hawaii they know that such a recipe was invented there, however, Boris Burda at one time very convincingly told the post-Soviet audience that such a thing exists, and even taught how to cook.

Ingredients for 1 serving:

a piece of meat on the bone weighing up to 300 g;
half a tomato;
1 tbsp. l. flour;
salt, pepper to taste;
1 slice of hard cheese;
1 pineapple ring;
vegetable oil.

How to cook entrecote with cheese and pineapple

First, let's prepare the tomatoes. Cut into circles, lightly salt and bread in flour. Quickly fry on both sides in vegetable oil - literally for a minute on each side. Carefully remove with a spatula.

Wash the meat, dry it with paper towels and lightly beat it with a hammer. Salt, sprinkle with pepper and fry in a hot frying pan in vegetable oil for three minutes on the first side.

Turning the meat over to the other side, cover it with fried tomatoes, lay out a pineapple ring and cover with a slice of cheese. Cover the pan with a lid and fry the meat for another three minutes.

Hawaiian entrecote is served with curried rice and grilled vegetables. Juicy, fruity, rich and bright - a great dinner for the whole family.

Soft and tasty entrecotes to you!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

If you want to prepare a new delicious dish, try a recipe for entrecote made from pork, beef, lamb, pre-marinated and then fried in a pan, grilled or baked in the oven with cheese. This treat goes well with various vegetable side dishes and sauces; please your household with a delicious lunch or dinner.

Classic recipe

In the traditional recipe, beef entrecote is prepared with a minimal set of spices and herbs: salt, pepper, garlic and a few drops of any oil.

Cooking: 3.5 hours.

Calories: 219 Kcal/100 g.

Properly prepared entrecote must be marinated beforehand. To do this, wash and thoroughly dry a large beautiful piece of fresh beef on the rib.

We clean the bone with a small knife. Place it in a bag and beat the beef without much physical effort.

Remove, grease generously, rub in salt and black pepper. If you want it spicier, use red or a mixture of several types. Wrap it in cling film and place it in the refrigerator for at least three hours, ideally for the whole day, and quickly cook it in the evening before guests arrive.

Add a little unrefined oil to a grill pan, heat it up and throw in one piece of meat. Hold it for two minutes and turn it over to the other side. After this, remove and place on a napkin.

Next we launch the second portion, proceeding according to the previous scheme. There is no need to rush and fry two semi-finished products at once, even if space allows. During cooking, the beef will spread slightly, so there will be less space, and the meat will not be fried, but steamed.

How to cook beef entrecote in a frying pan and in the oven

What is entrecote

The word entrecote comes to us from France and is translated as “meat between the ribs.” Initially, only ox carcasses were suitable for obtaining this tenderloin, but today the dish is prepared from beef, pork, veal, and lamb. The second name is chop cutlet, steak or medallion (medallion). This is a round-shaped part of the tenderloin between the ribs and backbone of cattle, the size of an entrecote is the size of a palm, its thickness is 1-1.5 cm. The meat in this place is soft, juicy, fried quickly, without requiring additional processing.

How to cook entrecote

It’s very easy to get a delicious, flavorful dinner or lunch from meat on the bone by following these recommendations from experienced chefs:

The meat must be beaten before frying, then it will turn out tender.
Use medallions 10-15 mm thick, weighing 300 g.
For such chops, the cooking methods are medium rare (frying for 3-3.5 minutes on each side), medium well (frying for up to 5 minutes), which help maintain juiciness.
You need a cast iron frying pan or a grill, heated to maximum temperature so that the pulp sizzles when it comes into contact with it.
Dry the medallions with paper towels before frying.
Rub the meat with the bone with ground black pepper and other favorite spices. For stewing, use dry red or white wine.

Beef entrecote recipe in a frying pan

Time: 35 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 256 kcal.
Purpose: lunch, dinner.
Cuisine: French.
Difficulty: easy.

Treat your household to a delicious dinner by serving beef entrecote in a frying pan, prepared according to a classic recipe. This dish is on the menu of most restaurants and is popular among visitors due to its unique taste and aroma. However, it is not at all difficult to repeat at home. If you can't find a bone-in steak, use a thin or thick cut of beef.

Ingredients:

beef – 700 g;
fat (vegetable oil) – 4 tbsp. l.;
pepper, salt.

Cooking method:

Cut the beef flesh into several portions 15-20 mm thick.
Beat, grate with pepper, salt, place in a frying pan with hot vegetable oil.
When browned, turn over to the other side and fry until the flesh is golden brown.

Pork entrecote in the oven

Time: 1.5 hours.
Number of servings: 7 persons.
Calorie content of the dish: 270 kcal.
Purpose: lunch, dinner.
Cuisine: French.
Difficulty: easy.

Lovers of meat steaks should try cooking pork entrecote. This dish will not take much time and expense, but it will turn out so appetizing and aromatic that it is not a shame to serve it even at the holiday table. In addition, baking is healthier than frying in a pan, since it eliminates the addition of fat. Make the medallion even tastier by pre-marinating it in 70 g of soy sauce with onions.

Ingredients:

pork – 900 g;
Sunflower oil – 2 tbsp. l.;
salt, pepper - to taste.

Cooking method:

Cut the pork into palm-sized pieces, up to 1.5 mm thick. Rinse and dry.
Rub with spices and leave to marinate for 20 minutes.
Grease a baking dish with oil, place the steaks, bake for 40 minutes at 2000.

How to cook stuffed entrecote in foil

Entrecote stuffed with apples with mustard sauce is not only an incredibly tasty restaurant dish, but also very healthy.

tenderloin – 1 kg;
apples – 2 pcs.;
mustard – 1 ml;
sour cream – 2 tbsp. l.;
seasonings, salt.

Preparation: 2 hours.

Calories: 243 Kcal/100 g.

Wash the beef and place it on a towel to drain the moisture. Peel apples (green, sweet and sour), cut out the middle and chop into thin slices.

Mix mustard with homemade sour cream. We cut the meat according to the accordion principle, without reaching the end with the knife. Coat with a generous layer of seasonings and salt. Turn on the electrical appliance at 200 °C. Cut a long strip of foil and fold it in half.

Rub the beef with mustard-sour cream dressing on all sides. We put slices of apples in the slots, two or three pieces at a time. Place the stuffed tenderloin in the center of the foil, wrap it tightly with foil so that there are no gaps, and bake for an hour and a half.

We take out the finished dish, place it on a large plate and carefully unfold it so that the juice does not spill. Cut the meat to the end and distribute in portions onto plates.

Recipe for pork entrecote in a frying pan

Time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 255 kcal.
Purpose: lunch, dinner.
Cuisine: French.
Difficulty: easy.

The original recipe for entrecote involves frying the meat in a frying pan without batter. The Warsaw cooking method includes breading, which further preserves the juiciness of the tenderloin. Pour your favorite sauce over the medallions and sprinkle with herbs, which will add special flavor and aromatic notes to the dish. This steak goes well with a side dish of boiled or stewed potatoes and fresh vegetables.

Ingredients:

pork – 700 g;
breadcrumbs - 4-5 tbsp. l.;
egg – 2 pcs.;
butter (melted) – 50 g;
flour – 1 tbsp. l.;
pepper, salt, parsley - to taste.

Cooking method:

Cut the pork into pieces, rub with spices, roll in flour.
Then dip in beaten eggs and breadcrumbs.
Grease a hot frying pan with butter, add meat, fry until cooked on both sides. Sprinkle the finished dish with parsley.

Recipe for meat fried in wine in a frying pan

A piece of beef fried in red wine will go perfectly with a side dish of new potatoes or crumbly buckwheat porridge.

Even just chopped fresh vegetables with lettuce will be a great addition.

beef on the bone – 450 g;
salt, hops-suneli;
wine - 3 tbsp. l.;
ghee – 2 tbsp. l.

Preparation: 2.5 hours.

Calories: 234 Kcal/100 g.

Wash the beautiful piece of meat thoroughly. If necessary, trim along the edges to form a suitable shape.

The rib can be cleaned or left as is, at your discretion. We pass the meat through a special tenderizer. If you don’t have one, just beat it with a wooden hammer, but not too hard, so as not to damage the fibers.

Sprinkle the beef with the hop-suneli mixture, put it in a food container and send it to a cool place to marinate for two hours.

Put melted butter in a frying pan, after a minute - a piece of meat, fry for two to three minutes, turn over, sprinkle with salt and hold for two minutes again.

Pour in dry red wine, cover tightly with a lid, reduce the flame and cook for three minutes. Set aside, do not open the lid for a couple of minutes, then put it nicely on a plate and serve.

From lamb

Time: 3.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 130 kcal.
Purpose: lunch, dinner.
Cuisine: French.
Difficulty: easy.

Lamb entrecote is a healthy, tasty dish. Potatoes and vegetables add a special aroma and satiety to it. Lamb is considered not only tasty, but also healthy, due to its low fat content; the meat is in greatest demand in eastern countries. The finished dish turns out to be very appetizing, suitable not only for the everyday menu. Lamb steaks look amazing on a holiday table.

Ingredients:

lamb on the bone – 700 g;
potatoes – 6 pcs.;
onions, carrots - 1 pc.;
seasoning for lamb, salt, pepper - to taste;
parsley – 0.5 bunch;
soy sauce – 3 tbsp. l.

Cooking method:

Wash the lamb, dry it, sprinkle with spices, seasoning, and soy sauce. Stir and refrigerate for 2 hours.
Cut the onion into half rings, carrots into strips, potatoes into slices (season with pepper and salt).
Fry the lamb in a frying pan on both sides until golden brown. Transfer to a baking sheet.
Sprinkle with onions, carrots, and add potatoes. Cover with foil and bake in the oven for 1 hour at 1800. Serve the dish, garnished with herbs.

Beer sauce for meat

At the beginning of cooking, this is the most common entrecote - the recipe diversifies the taste with gravy. It is recommended that after beating and rubbing with a mixture of peppers and salt, wait half an hour until the meat “takes on” the aromas, and only then brown the chops. For the sauce, 3 tablespoons of flour are fried in butter; As soon as the color changes, pour in a glass of light beer and half of beef broth. When it boils, remove the container from the heat. Using a mixer, beat two egg yolks, a third glass of cream, lemon juice, sugar and salt and cinnamon. The mixture is heated in a frying pan until it thickens and will serve as a wonderful sauce. A small subtlety: this beef entrecote will be especially delicious if you sprinkle it with salted peanuts and chopped crab sticks.

On the grill

Time: 35 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 218 kcal.
Purpose: lunch, dinner.
Cuisine: French.
Difficulty: easy.

Any meat cooked on the grill turns out delicious. The light smell of smoke tempts you to take a bite, and the delicious golden brown crust makes you salivate profusely. The main thing is not to dry out the medallions during frying, but to make them as juicy as possible. If possible, choose tenderloin on the bone; it makes the dish much tastier.

Ingredients:

beef on the bone – 400 g;
soy sauce – 3 tbsp. l.;
olive oil – 2 tbsp. l.;
black pepper (ground) – 1 tbsp. l.

Cooking method:

Rinse the beef and dry it.
Mix the pepper with the sauce and olive oil, rub the pulp with the mixture.
Heat the grill over hot coals, fry the steaks for 4 minutes on one side and 3 on the other.

Stuffed entrecote in a frying pan with sour cream sauce and wine

Time: 2 hours.
Number of servings: 9 persons.
Calorie content of the dish: 215 kcal.
Purpose: lunch, dinner.
Cuisine: French.
Difficulty: medium.

Stuffed entrecote in a frying pan with sour cream sauce in the Austrian style, stewed in white wine, has an exquisite taste. An unusual combination of ingredients, interesting filling and sauce will not leave anyone indifferent. Potatoes will make the dish hearty, and nutmeg as a seasoning will add oriental notes. Choose rich sour cream to make the sauce thicker.

Ingredients:

pork pulp – 1 kg;
lard – 100 g;
eggs – 3 pcs.;
sour cream – 1 tbsp. + 0.5 tbsp. into the sauce;
potatoes – 4 pcs.;
onion – 1 pc.;
butter – 2.5 tbsp. l.;
flour – 1 tbsp. l.;
white wine – 0.5 tbsp.;
nutmeg, spices, parsley - to taste.

Cooking method:

Cut the pork into flat pieces, beat and season.
Peel the potatoes, boil, cut into small cubes.
Grind the lard, mix with potatoes, eggs, sour cream, spices and parsley.
Place the mixture on the medallions, wrap, and secure with toothpicks.
Fry chopped onion in oil, add pork to it, pour in wine.
Turn the heat to medium, simmer covered until done.
Remove the stuffed cutlets, add flour and sour cream to the juice, stir.
When serving, pour the sauce over the dish and sprinkle with herbs.

Entrecote in Hawaiian style

Time: 2 hours.
Number of servings: 4 persons.
Calorie content of the dish: 198 kcal.
Purpose: lunch, dinner.
Cuisine: French.
Difficulty: easy.

This recipe is a great opportunity to feed the whole family and even guests an excellent dish in just an hour. Tomatoes and pineapple will give up their juice during the frying process, making the medallions even more tender and softer. Hard cheese, when melted, will create a golden crispy crust. The dish is easy to prepare, and the wonderful memories from such a Hawaiian dish will remain for a long time.

Ingredients:

pork tenderloin on the bone – 4 pcs.;
pineapple – ½ piece;
tomatoes – 2 pcs.;
cheese – 150 g;
spices - to taste;
oil - for frying.

Cooking method:

Beat the tenderloin, rub with spices, and leave to marinate for 1 hour.
Fry for 3 minutes on each side in hot oil.
Cut the tomatoes in half, add salt and pepper, roll in flour, fry, and place on a plate.
Cut the pineapple into 4 equal rings, the cheese into 4 equal slices (approximately 37.5 g each).
Place the meat on a baking sheet, top with pineapple and cheese, bake until the cheese melts.
Serve the dish garnished with tomato slices.

Viennese entrecote

This is the “correct” entrecote from the point of view of terminology - made from beef. The recipe includes an additional ingredient - veal broth. Attempts to replace it with another, even beef, did not give the desired result, so try to buy a piece of veal and cook the required component. The second mandatory condition is to fry the entrecotes not in oil, but in fat. And you shouldn’t fry them until they are ready: if there is a golden brown crust inside, the beef should be bloody. It is enough to cook the slices for a couple of minutes on each side. Viennese entrecotes are salted and peppered after frying; and to add a special taste, a sauce is prepared: onions are fried in butter, a glass of broth (for 4 small onions) is poured into it for volume and a spoonful of grape vinegar is added. Green beans and french fries are the most suitable side dishes.

Up your sleeve

Time: 4.5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 273 kcal.
Purpose: lunch, dinner.
Cuisine: French.
Difficulty: easy.

The advantage of this method of preparing meat medallions is that there is no need to add oil or fat. The dish is cooked in its own juice, resulting in less calories and health benefits. The baking sleeve is sold at any hardware store or supermarket. Add spices and seasonings at your discretion. When serving, pour the steaks with the juice formed during baking.

Ingredients:

pork – 1.5 kg;
bacon – 200 g;
garlic – 4 teeth;
mustard – 1 tbsp. l.;
onion – 1 pc.;
spices - to taste.

Cooking method:

Cut the meat into portions, make cuts on top, place in a container, rub with spices, squeezed garlic, mustard.
Cut the onion into half rings, add to the pork, stir, cover with a lid or film, and leave to marinate for 3 hours.
Cut the bacon into thin slices and insert into the cuts of the pork pieces.
Place in a sleeve, pinch the ends, bake for 1 hour at 2000. Unroll the meat 10-15 minutes before the end of time, get a golden brown crust.

Beef entrecote in the oven (in sweet and sour marinade)

It turns out that to preserve juiciness, you can not only pre-fry the entrecote in a frying pan, but also marinate it, like all other parts of the carcass. This recipe has an amazing sweet and sour sauce with cranberries and spices. It’s impossible to resist this dish!

Ingredients

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

How to cook

Step 1:

Grind the cranberries with sugar, add lemon juice. Half a teaspoon of salt and about the same amount of pepper. If you don’t like such a spicy option, you can reduce the quantity. Stir until completely dissolved.

Step 2:

Cut the entrecote, if this has not already been done, rub the meat with the prepared marinade. Pour over the rest. Cover and remove for a couple of hours to soak.

Step 3:

Transfer entrecotes to foil. Pour the marinade and meat juices over the top, cover with the loose part of the foil and seal.

Step 4:

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 it and turn it to the sides so that the meat is nicely browned.

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

In foil

Time: 2.5 hours.
Number of servings: 9 persons.
Calorie content of the dish: 251 kcal.
Purpose: lunch, dinner.
Cuisine: French.
Difficulty: easy.

This recipe belongs to the classic methods of preparing such a dish as French meat. The delicate, mild taste of pork tenderloin goes well with a vegetable side dish, baked potatoes, horseradish sauce and fresh herbs. The aroma will be amazing! The sweet and sour marinade will add delicious notes to the dish. The longer you keep the tenderloin in it, the juicier it will be.

Ingredients:

pork meat on the bone – 1 kg;
mustard beans, soy sauce, natural honey - 1 tsp each;
lemon juice – 1 tbsp. l.;
seasoning for pork, salt, pepper - a pinch.

Cooking method:

Wash the pulp, dry it, cut into portions.
Make a marinade by mixing honey with spices, mustard, soy sauce, and lemon juice.
Rub the marinade over the pulp and leave in the refrigerator for an hour.
Wrap each piece of tenderloin in foil, first coated with marinade.
Place on a baking sheet, bake for half an hour at 2000. Then unwrap and bake until golden brown.

Chops with mushrooms in sour cream

First, the beef entrecote is very quickly fried in the usual way - the recipe at this stage is no different from the basic one. Only then do the differences begin: a glass of broth (per half a kilo of meat) is added to the frying pan, and the contents are stewed until almost done. At this stage, a quarter kilogram of mushrooms is added to the dish (champignons will be appropriate; if they are small, you don’t even have to cut them) and sour cream sauce from a glass of sour cream, into which two tablespoons of flour and lemon juice are mixed (as much as you like). All components are stewed until the mushrooms are ready, seasoned with suitable spices, turned off and flavored with parsley. Anyone who doesn’t believe that beef can be juicy can be convinced by the example of this recipe.

Entrecote in a frying pan - cooking tricks and useful tips

Any recipe has its own tricks that improve the taste of the finished dish. Medallions are no exception. Follow these tips when preparing a dish:

Do not turn the flesh frequently to avoid charring the edges of the tenderloin. When grilling, this will help create a nice checkered pattern.
When turning the chop, use special tongs. Sharp objects will damage its surface and the juice will leak out.

(from the French entre - between, and cote - edge). In classical French cuisine, this was the name given to a piece of ox meat, cut between the ribs and the backbone. The same piece of meat from a cow, bull, or calf was called a medale, as it resembled a large round medal.

Nowadays, entrecote has come to be called any piece of boneless meat (beef) 1-1.5 cm thick and the size of a palm.

(Culinary Dictionary by V.V. Pokhlebkin, 2002)

* * *

Cutlet from the intercostal part of beef, thin edge with ribs and part of the edge tenderloin. It is fried whole in the form of roast beef or, cut along the ribs into 6 parts and shaped into cutlets, fried in a frying pan with butter. Before this, each “cutlet” is beaten, sprinkled with salt, pepper and flour. After 20 - 25 minutes. frying - the entrecote is ready. It is sprinkled with shaved horseradish, garnished with fried potatoes or potato croquettes with salted mushrooms, and doused with juice.

Entrecote in Austrian style. The meat is beaten, cut along the edges and seasoned with salt and pepper. Boiled potatoes are cut into small cubes and combined with finely chopped lard, salt, pepper, nutmeg, chopped parsley, eggs, and sour cream. The thoroughly mixed mass is placed on the entrecote and its edges are connected, securing them with pointed wooden sticks. Finely chopped onions are fried in butter, entrecotes are placed on top of it, white wine is poured in and simmered. The juice obtained during stewing is mixed with sour cream and flour. The meat is served with this sauce, sprinkled with capers.

Beef (tenderloin) - 200 g, lard - 25 g, boiled potatoes - 40 g, egg - 1 pc., sour cream - 30 g, nutmeg, parsley, salt.

For the sauce: butter - 20 g, onion - 25 g, white wine - 40 g, flour - 15 g, sour cream - 50 g, capers - 20 g.

(Culinary Dictionary. Zdanovich L.I. 2001)

* * *

beef steak of the highest quality, meat cut “between two ribs”, which is called “cat” in French. However, in practice it can also be meat with a bone. Marbled and tender, entrecote is grilled, fried over a fire or in a frying pan. Bottom rib steak is prepared in the same way, but the meat is firmer. An ideal entrecote should be about 1.5cm thick, flat and of good quality, with a thin layer of fat trimmed off in several places to prevent curling during frying.

* * *

cutlet from the intercostal part of cattle

* * *

(Source: United Dictionary of Culinary Terms)

Entrecote

A cutlet made from the intercostal portion of the carcass or the upper inner portion of the hind leg of a cattle.

Dictionary of culinary terms.
2012. Synonyms
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