Beef entrecote with pepper sauce. Entrecote beef steak, various cooking methods

Step 1: prepare the entrecote.

Step 2: salt and season the entrecote.

Step 3: fry the first side of the entrecote.

Step 4: fry the second side of the entrecote.

Step 5: bring the entrecote to full readiness.

Step 6: serve natural entrecote.

- − During the frying of entrecote, in no case, do not cover the pan with a lid, otherwise, instead of naturally fried entrecote, you will get the usual stew.

- − Do not be afraid to bring the entrecote in the oven to readiness, the myth that the meat turns out to be overcooked or completely baked is a complete fiction. Some parts of the entrecote, or to be more precise, the fatty layers, must separate from the connective tissues and reach full readiness, and this can only happen at a high temperature, which, unfortunately, the pan does not fully give. The caramel taste of the finished dish depends on the high heat treatment.

- - Natural entrecote can be served with various types of sauces, it can be cracker sauce, almond, tomato or hot chili sauce.

- − You can use any dried and ground spices intended for meat to give the meat an exotic flavor.

- − Sometimes, in order to give the entrecote an interesting aftertaste in heated fat, a couple of pieces of onion and a couple of garlic are first fried for 4-5 minutes, the fat absorbs the aroma of these ingredients and transfers this smell to the meat during frying.

- − Do not be fooled and do not pour vinegar on the meat! Vinegar is good for kebabs and marinating meat. But it is not suitable for beef entrecote, which can taste harder than a rubber sole because of such an addition!

Beef is a fickle meat, and often becomes very tough when handled improperly. To prevent this from happening, you just need to learn how to cook it correctly. Believe me, this will take much less time than you imagine.

The most popular dish today in many restaurants and cafes is beef entrecote, but not completely fried, but with a delicious golden crust and delicate pink flesh with clear juice.

Of course, everyone is free to choose the degree of meat roasting for himself, but this particular method of cooking it is ideal.

Ingredients

• 0.5 kg beef pulp
• 50 ml olive or other vegetable oil
• salt to taste
• spices to taste

How to cook beef entrecote

1. For this dish, you need to purchase an excellent piece of beef pulp without veins and films. Wrap it with kitchen twine so the meat doesn't lose its shape when cooked.

2. Rub it with salt and your choice of spices: thyme, rosemary, a mixture of Provence or Italian herbs.

3. Pour oil into the pan and be sure to heat it properly, and then put the tied piece of beef into it and fry for about 3-4 minutes on each side until golden brown.

4. Do not languish for a long time - turn over to the other side after the specified time!

5. As soon as the meat piece is fried on all sides, wrap it completely in foil and place in the oven for 10 minutes. The oven must be preheated to 200°C.

6. As soon as 10 minutes are up - take your time to take out the meat! Give it the same amount of time to brew in the oven, and then take it out.

7. Cut the cooked entrecote into thin slices - they turn out to be very colorful and juicy, with a fried surface and a pink center.

Serve on serving plates with vegetables, herbs or pomegranate seeds. Any sauces, such as garlic sauce, sour cream, etc., go well with such a meat delicacy.

Note to the owner

1. Since this entrecote is moderately roasted, the requirements for the quality of beef are increasing: it undergoes a gentle heat treatment, which means that there must be a guarantee of product safety. You need to buy meat that will be prepared according to the above recipe at retail outlets that provide thorough sanitary control.

2. It is better to start cutting the baked meat piece after it has partially cooled down - about 5 minutes after being removed from the oven. Then it will be possible to obtain thin and even plates without deformed fibers. A serrated knife should be preferred to a smooth one with a thin, even blade.

3. For rubbing entrecote before heat treatment, you can use ready-made sets of spices. Suneli hops, store-bought kebab seasonings, barbecue mixes have a balanced composition of components. Chefs say that tarragon, juniper, marjoram, nutmeg and rosemary are great for beef.

4. Both red (tomato) and white (creamy, sour cream) sauces, Russian hot and French delicate mustard, horseradish are equally combined with entrecote. Wine or balsamic vinegar, pomegranate or citrus juice, salads with sweet and sour dressing are served with it. Next to the dish, it is appropriate to put a bowl with pickled onions.

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 salt, 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 guarantee with full responsibility that the beef entrecote will turn out no worse than pork. The consistency of the meat will become more loose, and the taste - 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, there should be: salt and pepper on the desktop.

The preparation of the dish is as follows:

1. The meat must be cut across the fibers into pieces 2-3 centimeters thick.
2. Usually, it is not beaten off for an entrecote, but it is possible, as an exception, to deviate from the established rules.
3. If you decide not to pickle the product first, 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, laid on a plate and left for a while in this position.
4. Add a little vegetable oil to a hot 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 with mashed potatoes or vegetable salad.

At home, you can cook no less tasty 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.

Entrecote in foil

Entrecote - a piece of meat of the intercostal part, it can be with or without a bone. Usually, it is very soft and tender meat. Entrecote can be grilled, fried in a pan or baked in the oven. Entrecote in foil, baked with onions and spices, it turns out especially tasty and juicy.

Wash entrecote, dry with napkins. Onion cut into half rings. Put the meat in a convenient container, add the onion.

For the marinade, mix olive oil, lemon juice, salt, ground black pepper, herbs and crushed garlic.

Mix entrecote with onion and marinade and leave for 6-8 hours or marinate overnight.

Then put the entrecote on the foil along with the onion, wrap tightly and put in the oven preheated to 200 degrees for 1 hour. Then unfold the foil, carefully so that the juice does not spill out, and bake the entrecote for another 20-30 minutes, pouring over the juice, until tender.

Delicious and juicy entrecote in foil are ready.

Bon appetit, please your loved ones!

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Beef entrecote in the oven recipe

Entrecote itself is very juicy and satisfying meat. It can be served both with vegetables and with various cereals.

To prepare an entrecote, you only need an oven and desire. Very easy to make and won't take more than an hour.

Cooking time: 1 hour.

1. Beef-500 grams;
2. Salt / pepper to taste;
3. Vegetable oil - 5 grams

Preheat the oven to 170 degrees. While the oven is heating, grease the baking sheet with vegetable oil; thoroughly wash the meat, and let it dry; Brush both sides with oil and spices.

We put a baking sheet with meat in an already preheated oven. Cooking time can vary from 45 minutes. Up to 1 hour. To check the meat for readiness, it is worth piercing it with a fork, if the juice is transparent, the meat is ready, if it is pink, it is worth waiting.

The dish is ready. It harmonizes well with cranberry sauce, Narsharab sauce or just mustard. Bon appetit.

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Appetizing entrecote: cooking recipe with photo. Beef or pork entrecote - which is tastier?

Beaten and fried meat without any breading - that's what an entrecote is. The recipe, invented in ancient times, assumed that only beef would be used for these purposes. And on the dish was only the intercostal part of the carcass. It is allowed to cook entrecote both on the bone and from the thick edge - the only thing that matters is that it is necessarily fried. However, times have changed, and the entrecote has changed with them. The recipe in a modern interpretation allows the use of any meat. The main condition was only its high quality. Even pork, which was not very common (or too expensive) in the old days, will do just fine. And it is not necessary to use a frying pan - there is a recipe for "entrecote in the oven." However, the dish remained popular and used even in such an undemanding era.

Let's start with this, almost the most popular recipe. Only the “correct” meat, that is, beef, goes to the Breton entrecote. It is cut into pieces about the size of a man's palm, slightly beaten off, rubbed with pepper and salt and poured with oil. Ideally, it should be olive. For half an hour, the meat should stand in the room, soaked in spices, only after that it is fried - and always in butter. The fire should be strong enough so that the slices are reddened, but the inside remains a little damp. Further: not a single real Breton entrecote can do without the so-called "green butter". For him, raw chopped onion and a few sprigs of parsley are ground with a piece of butter and black pepper. Such a mass is laid out on the bottom of the vessel, beef is placed on it, and the Breton entrecote is sent for 7-10 minutes to a water bath. And when it is put on the table, it is poured with the juice that has come out of it.

In this country they love veal entrecote. The recipe involves stuffing meat for greater richness of taste. First, the broken, cut off the edge, salted and peppered slices are quickly fried, and then the filling is laid out on them. For her, boiled potatoes (400 grams per third of a kilo of veal), 200 g of bacon and three hard-boiled eggs are cut into cubes, combined with chopped parsley and nutmeg, seasoned with a glass of sour cream and laid out on entrecote. They are rolled up, fastened with toothpicks and laid out on top of fried onions in butter. The dish is poured with a full glass of white wine and stewed until the veal is ready.

This area has its own view of the dish and an individual way of preparing it. Again, this is again a beef entrecote. The recipe has its own nuances. Half a kilo of meat, standardly salted and peppered, is fried together with a small amount of bacon pieces. Then both are removed, 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 poured. At the same time, half a glass of vodka is poured in, and the food is stewed until tender.

Poles prefer pork entrecote. For him, the meat is beaten off, seasoned, lezon is made from a small amount of flour and eggs, and breading is made from white bread. The slices are first dipped in liquid, then in breadcrumbs, and deep-fried very quickly. Principal chefs argue whether this dish can be considered entrecote, but public opinion wins: it is called that, is in great demand, which means it can.

This is the “correct” entrecote from the point of view of terminology - 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 prerequisite is to fry entrecote not in oil, but in fat. And it’s not worth frying them until cooked: if there is a golden crust inside, the beef should be with blood. It is enough to cook the slices for a couple of minutes on each side. Salted and peppered entrecote in Viennese after roasting; and to give a special taste, a sauce is prepared: onion frying is made in butter, a glass of broth is poured into it for volume (for 4 non-small onions) and a spoonful of grape vinegar is added. String beans and french fries are most suitable for garnish.

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” the aromas, and only then blush the chops. For the sauce, 3 tablespoons of flour are fried in butter; as they change color - pour in a glass of light beer and half - beef broth. Boil - the container is removed from the fire. Two egg yolks, a third glass of cream, lemon juice, sugar with salt and cinnamon are beaten with a mixer. The mixture is heated in a skillet until thickened and will serve as a wonderful sauce. A little subtlety: this beef entrecote will be especially delicious if you sprinkle it with salted peanuts and chopped crab sticks.

Unlike most variations on a theme, this recipe is an entrecote in the oven. At first, the meat is still quickly fried in a pan, but after a quarter of an hour it is placed in the oven. After the allotted time, the oven turns off, but the beef is not removed for another 10 minutes. Do not forget to water it sometimes with its own juice! But with the sauce you have to try. To begin with, a third of a glass of dry white wine is combined with two tablespoons of ordinary vinegar, peppercorns, one shallot and sprigs of tarragon and chervil. The liquid should boil down by a third. After she strains; three egg yolks are poured into a bowl with the future sauce, and it is placed in a water bath. All the while being on it, the mass is whipped. Then melted and slightly cooled butter (about 180 g) is added to it. It is necessary to introduce it at first drip, and then - as thin as possible. It remains to season with tarragon, cayenne pepper, salt and lemon juice - all to your taste. Entrecotes are served on the table sprinkled with bearnaise.

First, the beef entrecote is fried very quickly in the usual way - the recipe at this stage is no different from the base one. Only then do differences begin: a glass of broth is added to the pan (per pound of meat), and the contents are stewed almost until cooked. At this stage, a quarter kilogram of mushrooms is introduced into the dish (champignons will be appropriate; if they are medium-sized, you can not even cut them) and sour cream sauce from a glass of sour cream, in 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. Whoever does not believe that beef can be juicy can be convinced by the example of this recipe.

One of the most popular ways to prepare this dish. First, the entrecote is fried in butter and transferred to a heated plate. Four onions (grams per 800 beef) are sautéed in the juice that has flowed out of them - you can cut them at your discretion, at least finely, at least in rings. As soon as the onion becomes transparent and soft, pour in half a liter of red wine. After about five minutes, cream is added - about four tablespoons. In parallel, two small starches are diluted in a couple of tablespoons of water, the mug is put on fire, and the mixture turns into jelly. It is poured into the sauce, mixed, and the resulting gravy is poured over the entrecote. Actually, the recipe is for beef. However, pork entrecote is also obtained quite well. So lovers of this meat may well take it into service.

Although the dish was originally designed only for cow meat, it is not necessary to follow this rule, since now it is not shameful to cook pork entrecote. For a more successful end result, chopped two onions and five chopped pork entrecote are placed in a mixture of three tablespoons of balsamic vinegar with a sufficient amount of ground pepper for an hour and a half. Then the pork is quickly browned, laid out in a form, at the bottom of which is placed an onion, and put in the oven until clear juice begins to stand out when pierced.

As already mentioned, these delicious chops no longer require such a strict choice of meat. It is not at all necessary in the modern world to cook beef entrecote - the recipe has been adapted for other types of meat, including lamb. Since it has a peculiar smell, it is better to marinate it first. And not in something "severe", but in herbs. You can take a ready-made seasoning, for example, herbs de Provence, but it is better to combine marjoram, rosemary, basil and thyme in the proportions that you prefer. If you add fresh mint and cilantro, it will generally turn out very fragrant. Entrecote is sprinkled with this composition, sprinkled with vegetable oil and soy sauce, and marinated for two hours, and preferably three. After the allotted time, the entrecote is quickly fried, laid out on an oven sheet, onion rings are scattered on top, carrots are placed on them, followed by potato circles sprinkled with all the same herbs. So that the tubers do not dry out, it is worth spraying them with oil. The whole structure is covered with foil and sent to the oven for an hour. If desired, you can remove the foil, sprinkle the dish with cheese and leave in the oven for another ten minutes - to get a crisp. Thanks to this recipe, you get juicy fragrant entrecote with a side dish.

Hungarians and Austrians are arguing about who exactly is the author of the recipe. They have a reason for this: almost the most appetizing entrecote is Esterhazy. At the same time, we note that the sauce again gives it a special charm. First, the meat is fried - and postponed. Next, in the fat remaining from it, onions are added, a little sugar is poured into it, followed by chopped parsley, celery and carrot tops. When everything warms up, pour in two-thirds of a glass of broth, lemon juice and a glass of wine. Laurel, paprika, mustard are laid, and everything is stewed until cooked. For the sauce, a quarter cup of broth, a little fried greens, flour fried in oil and a glass of sour cream are combined. The sauce is filtered, appetizing entrecote “Esterhazy” is poured over it, and all the beauty is rushing to the table.

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Beef entrecote

Ingredients for Beef Entrecote Recipe:

The process of preparing entrecote:

Stage 1: preparing the entrecote

If the meat has white streaks, remove, rinse and dry with a paper towel. The size of the meat should be slightly larger than the palm of your hand.

Stage 2: Add salt and season the entrecote.

Cover the dried pieces of entrecote with plastic wrap and beat a little with a hammer. Then rub the meat with a large salt mixed with ground black pepper. Coat the entrecote with a little olive oil, put aside for a couple of minutes.

Stage 3: Brown the meat on one side.

Place a heavy bottomed pan on the stove. Place butter and melt it. Then add 2-3 tablespoons of olive oil. Lower the entrecote into the hot fat with kitchen tongs (forks). Neatly!

Fry one side of the meat for 4 - 5 minutes, the color will become gloomy - turn the coffee-colored entrecote to the other side with a kitchen spatula.

Stage 4: Brown the meat on the other side.

Screw the stove to a low level and fry the second side of the entrecote until a brown crust for 5 to 7 minutes. During this period of time, the meat will reach almost complete readiness, but it remains raw inside. To do this, turn on the oven and heat it to 80 - 90 C.

Stage 5: We send the entrecote to the oven.

Place in a heated oven for 2 minutes a frying pan with meat. Then turn it over to the other side and turn off the oven, we do not get the meat for another couple of minutes. Put the cooked entrecote on a plate, garnish with basil sprigs.

Cook with pleasure.

The entrecote on our tables came from France. This is a piece of meat that is taken between the ribs and spine of the carcass, the size of a palm. Once in France, only aristocrats could barely afford such a dish, and ordinary people could only afford it on holidays. Since any man loves meat, let's cook an entrecote today, surprise like that, surprise, right? There is not much time for cooking, and even a novice hostess can handle this dish!

Pierce the meat in a couple of places with a fork.

Rub the pieces of meat with pepper, basil (or other spices) and salt the meat at the end.

We put the meat aside for 15-20 minutes, but we don’t waste time in vain, we clean the onions and chop. After salting, fry, stew and keep the cooked onion warm over low heat.

Fry each entrecote in a pan until golden brown, then bring it to readiness over low heat in a pan or in the oven. For a fried piece of meat, it will take about 20 minutes.

For example, in the form of a sauce, put early fried onions on a hot piece.

Surprise and delight your loved ones.

Once the son, returning from a friend, said that he was treated to "cat meat", which was very tasty and tender. After being asked to cook this at home, I had to call my friend's mother and find out what kind of "cat" was for dinner in that house. It turned out that it was not at all about cat meat - the child simply did not know the word "entrecote". This is not surprising, because today pork or beef entrecote has given way to steaks, although the recipe for preparing both dishes is largely similar.

Having listened to the child, I introduced to the menu not a new, but thoroughly forgotten dish, and today the entrecote - beef or pork, cooked in the oven or in a pan - has again become a "full member" of the lunch menu. Let's figure out how to cook pork or beef entrecote in a regular or grill pan, especially since the recipe for this dish is very simple.

Pork entrecote with sauce

Kitchen appliances and utensils: cutting board, knife, grater, mallet for beating meat, as well as a frying pan and tongs or spatula for turning meat. If desired, you can bring the dish to readiness and in the oven or prepare foil.

Ingredients

How to choose the right ingredients

• Before you cook entrecote on the bone of pork in a pan or in the oven according to this recipe, you must select the meat. It is best to take pieces that are comparable in size to the palm of your hand.. Their thickness varies from 1 to 1.5 cm. It is these entrecote that are the most juicy.
• If desired, the meat can be cut independently. To do this, take the intercostal part of the carcass. Please note that it should be pink, and the fat should be white.

Step by step cooking

1. Prepare 900 g of meat: cut it into medallions, rinse, dry and beat with a special hammer. This will speed up the cooking process and allow the dish to be more tender. Take 2 tablespoons of vegetable oil and brush the meat with it.

   Remember that the pork itself is quite fatty, so the oil is only needed to keep the meat from sticking to the pan.

2. Then sprinkle each piece with salt and ground black pepper to taste.
   
   
3. Heat up a frying pan - regular or grilled. When it's hot, put the prepared pork on it and let it brown well on one side.
   
   
4. Turn the pieces over to the other side and let them brown properly.
   
   
5. Then cover the pan with foil (you can use a baking sheet that fits the size) and lower the heat to medium.

   You can also bring the dish to readiness in the oven, also on medium heat. Cooking time is about 20 minutes.

   
   
   
6. While the meat is cooking, make the sauce. Peel and cut into small pieces 120-150 g shallots, place in a container for the sauce.
   
   
7. Cut 100 g of tomato into small cubes, put it on the onion.
   
   
8. Rinse and chop the bunch of parsley, put on top of the tomato.
   
   
9. Wash half the lemon and grate it into the sauce. Cleaning is not required!
   
   
10. Take 60 g of well-chilled butter and put it in small pieces on top of the greens. Season with salt and pepper to taste.
    
    
11. Put the finished pork on top of the sauce, cover the dish with a lid for 5-10 minutes.
    
    

Video recipe for pork entrecote with sauce

To see how such a tender pork dish is made, pay attention to the following video. It shows the whole process step by step.

Beef entrecote

Cooking time: 20-30 minutes.
Servings: 3.
Calorie content (per 100 g): 220 kcal.
Kitchen appliances and utensils: cutting board, frying pan, knife, spatula, meat hammer.

Ingredients

Step by step cooking

Beef entrecote video recipe

If you want to see how the chefs make this beef entrecote on a grill pan, watch the following video, which shows all the steps.

How and with what to serve the dish

If you decide to make an entrecote for lunch, it is best served with a side dish. The best options would be potatoes: boiled, mashed, fried and even fries. It goes well with such meat and green peas, pumpkin and zucchini - baked or stewed in sour cream. You can offer vegetable salads for entrecote, especially cabbage, capers, stewed vegetables. A good option is to serve Roquefort meat with meat.

How to decorate a dish

The easiest option for decorating such entrecote, like or a similar dish, is finely chopped greens. Suitable parsley, green onions, basil, oregano. Sprinkle them over each piece. Beef entrecote can also be served with a piece of butter - put about 30 g of butter on each medallion and cover the dish with a lid for a couple of minutes.

Do not forget about fresh vegetables: bright red tomatoes, green lettuce and delicate cucumber slices, orange slices of sweet pepper - all this perfectly complements the meat and completes the gastronomic composition.

Almost any sauce can be served with entrecote, from garlic to mustard. Mixtures based on tomatoes, for example, satsebeli, are also suitable. Tkemali will be an excellent addition - a delicate aftertaste of plums will emphasize the taste of meat. Pour the sauce over the plate, draw patterns on it, or serve separately, in a bowl or small gravy boat.

• To determine or entrecote, it is convenient to use a special meat thermometer. They simply pierce a piece, while not touching the bone.
• Beef can be pre-marinated in the juice of half a lemon, mixed with a quarter cup of sugar and a couple of tablespoons of salt. After keeping the meat in this solution for about two hours, you will get a very tender dish.
• You can also cook beef entrecote according to the described recipe in the oven. To do this, the medallions are placed on a baking sheet and baked at a temperature of about 200 degrees until cooked. This is a great option for those who have large entrecote - heavier than 400 g each.
• If desired, the meat can be cut and beaten off in advance, and then cooled or frozen. Before frying, let it warm up and blot excess moisture with a towel.
• To beat the meat was more convenient, cover each piece with cling film.

Other preparation and filling options

Pork dish is great to fry on an open fire, on the grill - so you can get rid of excess fat. Beef medallions can be baked in foil, although there will be no crust in this case, you will get an excellent dietary option.

Try it with beef and you will surely like the taste. Poultry lovers are better off making or tender of this meat.

Do not forget to experiment with the degrees of roasting - so you can achieve the perfect taste for you. You can try covering the meat, cooked on one side, with slices of vegetables or cheese - you get a new flavor combination. If desired, the meat after frying can be additionally stewed in wine.

Entrecote is a very satisfying, tasty and easy-to-cook dish.. Many consider it masculine, but the ladies will not refuse a juicy piece! Do you cook entrecote? Share your culinary discoveries in the comments!