Entrecote - beef chop on the bone, prepared from intercostal meat. This is a fragrant, soft and juicy piece of meat. A restaurant dish that came to us from the French cuisine. Although in fact, the beef entrecote is not so complicated. It is not difficult to cook it if you know the nuances, otherwise even perfect beef can come out overdried and tasteless. In this article, we will tell you how to cook classic beef entrecote with the addition of taste-improving ingredients.

What is entrecote

Entrecote is a special, very delicate in preparation and unusually tasty part of beef carcass. Initially, it was cut exclusively from cow meat, in addition, as the original sources say, from the intercostal space between 9 and 10 ribs. Today the requirements of even restaurants for entrecote have become simpler: this meat dish is prepared, including, from pork, but the classic version is from beef. Moreover, in this place the meat is especially tender, so that it can be cooked by quick frying, without resorting to subsequent stewing.


Often, the meat is beaten a little before cooking, and even to give it more softness it is treated with special softeners. Now about how to fry beef entrecote - a recipe classic and with variations.

How to marinate meat

Even the best piece needs to be marinated. Before this, the meat is washed, dried with a towel. It is lightly beaten with a kitchen hammer, then rubbed with a mixture of pepper, salt, herbs and chopped garlic. In a marinade, a piece is best to stand at night or at least three hours.

The meat from the freezer must be completely thawed before pickling.Chunks should be cut across the fibers and not more than 3 cm thick.

Marinade for entrecote may be the easiest - salt and pepper. You can complicate the composition by cutting rings of several onions, adding a little broken bay leaf, salt, pepper and wine (you can take beer). The liquid is taken at the rate of 1 cup per 1 kg of meat. Not bad for marinade entrecote and nutmeg, in general, spices can be taken to taste.

Next you need to fry the entrecote in a pan or cook in the oven.

How to fry entrecote in a pan

Entrecote is fried in a pan in vegetable oil or in a mixture with the addition of cream. The fire must be large so that the meat quickly “seizes” and the juice is preserved inside the piece. A few minutes is enough for the meat to fry on one side. After that, you need to turn the piece over.

To cook in a pan, you need to take a piece about 3 cm thick. Meat weighing half a kilogram will go for one entrecote, this will be a portion for two. To fry, you need two or three tablespoons of oil.

It is done like this:

  1. Pour oil into the pan. If you cook in a non-stick pan, you can simply grease a piece of meat well before cooking.
  2. Dry the beef and grate it with salt and freshly ground pepper. Spices are taken to taste, but if needed more sharply, then more pepper is put.
  3. When frying meat, it is undesirable to use a fork, it is better to turn a piece over with a spatula or tongs.
  4. Before serving, the entrecote, fried on both sides, is left to lie down a bit so that the latter “rests”.

Beef steak in the oven in foil

Very tasty and tender are the entrecotes in the oven, baked in foil. Wrap the meat so that it does not dry out.

Products required:

  • a pound of beef;
  • 1 teaspoon of finished granular mustard;
  • to taste a little salt;
  • some coriander;
  • 20 g of lemon juice;
  • 5 g of honey and soy sauce;
  • other spices.


Execution Process:

  1. The washed and dried piece is rubbed with a mixture of honey, mustard, lemon and spices, left in the marinade for half an hour.
  2. Then lay out on the foil, wrap so as to preserve the juice.
  3. It is sent to the oven and baked for about 20 minutes at a temperature of 180 degrees, after which the foil is expanded, the meat is poured out with the allocated juice and allowed to fry.

Cooking in the sleeve

To prepare a baked entrecote in a sleeve, you will need products in an arbitrary volume:

  • a piece of meat on the bone;
  • a spoonful of ready mustard;
  • a couple of tablespoons of olive oil;
  • juice of half a lemon;
  • salt, pepper, dried herbs to taste;
  • garlic.

Working process:

  1. Spread the meat with mustard and refrigerate for an hour. During this time, mustard will soften even the most middle-aged meat.
  2. To get a piece, to wash, to dry.
  3. Pour it with lemon juice, oil, which can be any, but ideally olive. Oil is a kind of conductor of all spices in the meat fibers, in addition, it adds a low-fat entrecote of softness.
  4. Sprinkle the meat with salt, herbs and pepper, grind all the spices well in pieces.
  5. Fill the meat with thinly chopped garlic.
  6. Let lie a quarter of an hour in a warm place and send to bake in a sleeve at a temperature of 175 degrees. Bake from one and a half to two hours, depending on the size of the piece.
  7. Serve with boiled whole potatoes, mashed potatoes or a vegetable side dish.

Breton Entrecote

A very tasty and truly French recipe is Breton entrecote.

Products:

  • meat - 0.6 kg;
  • 50 g of butter and onions;
  • some salt and pepper to taste;
  • parsley is green.

Cooking like this.

  1. A little beat off chopped meat.
  2. Marinate it in salt and pepper.
  3. Sprinkle with oil and leave to lie down a little.
  4. Fry very quickly over high heat so that the meat is covered with a delicious crust, but inside it remains damp.
  5. At the bottom of a deep dish, put a mixture of butter, grated onion and chopped parsley.Put the fried meat on top of this green mass, cover with a plate and leave the dish in a water bath until it is ready — it will take about 8-10 minutes.
  6. Before serving, garnish the entrecote with mashed potatoes, pour it with the juice remaining after stewing the meat.

Beef entrecote with apples and onions

1.3 kg of meat will require:

  • 1 tsp salts;
  • 1 large onion;
  • 1 glass of water;
  • some garlic or garlic powder;
  • tablespoons of soy sauce;
  • some Browning sauce and Worcestershire sauce;
  • corn starch - a couple of st. spoons;
  • Garnish apples (4-5 pcs.).

How to cook beef entrecote:

  1. Fry the meat on both sides in a coated pan.
  2. Put the meat product in a pan and pour water, put on fire.
  3. Pour in Worcestershire sauce, salt, add garlic powder or put finely chopped garlic.
  4. Place chopped onions and apples on top of the meat. Keep under low heat until the beef is tender.
  5. When the meat is cooked, it must be removed, set aside for a quarter of an hour, so that it becomes ready for cutting.
  6. Drain the remaining extinguishing liquid, put on fire and boil so that about 2 cups remain. Then add diluted starch. Pour in Browning sauce as well. Cook all together until thick.
  7. Sauce the beef and serve with apples, onions.

Entrecote is simple to prepare. It can be an excellent main course of a festive table and is good as a food for everyday dinner.

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