What to cook from beef entrecote with bone. Juicy and appetizing beef entrecote

Beef entrecote is a chop cutlet, which is prepared from the intercostal part of the pulp. But cooking this dish requires certain skills, as well as knowledge of all the nuances, otherwise the meat will turn out tough and dry. To get the desired result, we recommend a recipe for beef entrecote in a pan from experienced chefs.

Ingredients:

Vegetable oil - 40 g
Beef - 650 g
Salt, pepper - to taste

Cooking method

The meat must be washed with water, then dried with a cloth or paper towel and left for a while. To cook not dry entrecote, cut the meat not too thin. Salt each piece to taste and sprinkle with pepper if desired. In this case, you do not need to use different spices, it is better to supplement the taste of meat when serving with sauce.

And we continue to cook - we grease the meat with vegetable oil on all sides with a brush. Then we send the meat to a heated pan. Each piece needs to be fried on both sides for about 5 minutes no more, the time can be reduced by a couple of minutes, because it all depends on the desired result. Just be careful not to overcook the meat, and even more so, you don’t need to constantly turn it over. The final touch is roasting the sides.

This recipe is very simple, but the meat will turn out tender and very tasty. In addition, the dish can simply be supplemented with any tasty and low-fat side dish, with sauce, vegetables, or simply served with a slice of fresh bread.

Ingredients:

Beef - 800 g
Red dry wine - 500 ml
Cream - 4 tbsp. l.
Butter - 50 g
Onion - 4 pcs.
Starch - 2 tsp
Salt and pepper - to taste

Cooking method

Rinse the meat and divide it into portions of the same size. Beat each entrecote, then season with salt and pepper to taste. Put the butter in a frying pan, then heat it up and start frying the beef pieces until golden brown. Put the cooked meat on a plate and start making the sauce.

Put the finely chopped onion in the pan where the meat was fried, and pass it. Then add the wine and boil the liquid over high heat until it has reduced by half. Then reduce the heat and add the cream, stir. In a separate bowl, mix pepper, salt, water 2 tbsp. l. and starch. Pour the resulting liquid into the sauce a little, while stirring constantly. Once again, finally, mix the cream with wine and pour the meat well with the prepared sauce. Serve entrecote after 3 minutes.

Ingredients:

Beef - 500 g
Coarse salt - to taste
Butter - 50 g
Olive oil - 2 tbsp. l.
Pepper - to taste

Cooking method

Rinse the meat, pat dry with kitchen paper and place on a cutting board. With a knife, clean it from the film, but do not touch the fatty layer. Cut the meat into slices up to 1.5 cm thick. Beat the pieces of meat with a hammer, but before that cover them with a film, and then rub with black pepper and salt. Heat sunflower or olive oil in a frying pan and fry a little meat on it, then put it in a bowl and let it brew.

Take a heavy bottomed pan and place it over medium heat. Then completely melt the butter in it along with olive oil (2 tbsp. L.). Dip the entrecote there and fry it for 5 minutes. Then increase the heat and fry the next side for another 7 minutes until browned. Cover with a lid, reduce the heat to a minimum and fry the meat until fully cooked.

Put the cooked meat on a plate, and then decorate it with parsley and a sprig of dill.

Beef entrecote- This is a French dish that literally translates as "meat between the ribs." At first, in France, it was customary to use only ox meat for the preparation of entrecote, but over time, the range of raw materials expanded. At the moment, entrecote can be prepared from any meat.

You can often find pork entrecote in cafes and restaurants, but the beef meat dish is more popular. Such a tenderloin is distinguished by a delicate structure and juiciness, and is also excellent for quick frying, after which the meat does not need to be stewed. Thanks to this, the finished beef entrecote turns out to be more elastic and at the same time tender than a dish prepared from another part of the tenderloin.

In appearance, the finished entrecote resembles a steak, so many people confuse these meat dishes. The main difference between them is that for the preparation of the steak, the selected meat of young bulls, which are grown according to strict rules, is usually used. At the same time, steak meat is necessarily cut across the fibers and is quite expensive. Entrecote is prepared from meat on the costal beef bone.

In good restaurants, before cooking the entrecote, the beef is usually kneaded with a meat mallet or softened with special meat products.

You can experiment and make beef entrecote at home, as well as pork entrecote, to determine which is tastier. We will tell you how to cook this delicious meat dish in our article.

How to cook beef entrecote at home?

It is best to cook beef entrecote at home. So you can independently regulate the amount of spices and the degree of roasting of meat.

To prepare an entrecote, you will need such products: beef, salt and pepper, desired seasonings, as well as oil for frying. The cooking process for this dish is as follows:

Rinse the beef under running water and pat dry with paper towels. After that, you need to beat it off with a kitchen hammer.
Now you should rub the meat with salt, pepper, chopped garlic, add the desired seasonings and spices, put in a deep container and cover with a lid. Leave the beef to infuse in the refrigerator for at least three hours. The longer the meat is infused, the more it will be saturated with spices.
Take an ordinary frying pan or grill, pour a little vegetable oil and put it on the fire to warm up. When the oil begins to boil, carefully place the beef in the pan.
Fry the entrecote on each side for about three to four minutes. At the same time, you do not need to add more oil, since the beef will release juice during frying.
Put the finished dish on a plate, pour over the meat juice and serve hot.

Beef entrecote is usually served with side dishes such as potatoes, vegetable salad, peas, Mexican mix and stewed cabbage. However, you can also experiment with this, choosing the side dish that you like the most.

The principle of cooking entrecote on the bone from beef is not limited to frying only in a pan. Many hostesses have learned how to cook this dish in the oven and slow cooker, wrapping it in foil or a sleeve. Also, meat is often marinated before cooking to make it softer and more flavorful. Marinades often include white and red wine, lemon or lime juice, and other foods suitable for marinating meat.

As a sauce for beef entrecote, tkemali, pepper, cranberry, mushroom and onion are usually served. You can make them yourself at home by searching the Internet for step-by-step recipes, or you can buy ready-made sauces in the store.

Soft homemade beef entrecote will be an excellent occasion to invite friends or relatives to dinner, as well as show off your culinary skills. The calorie content of such a product is quite high, so if you are watching your figure, control the amount of meat you eat.

My husband and child love meat very much. Especially for them, I learned how to cook entrecote. When my grandfather comes to visit, whose false teeth are held on by snot, I cook a soft entrecote for him. Today I will tell you how to cook beef entrecote in different ways. It's not as difficult as it seems. Let's cook the first dish in the most accessible way: in the oven.

Juicy meat cooked in the oven for the most beloved

List of ingredients:

Servings: 4-5

A piece of good meat for entrecote
Salt, pepper, spices suitable for beef.
Vegetable oil.

This recipe is perhaps one of the most affordable for housewives, because almost everyone has an oven!

Wash a piece of meat thoroughly in water, wipe with napkins.

Grease the baking sheet in which we will bake with oil. The dried piece of beef is also treated with oil, rubbed with spices that you like.

The duration of baking depends on the size of the piece, its shape and other factors that affect the speed of cooking.

The finished dish should be served cut into pieces, with plenty of fresh vegetables.

The next way to get a delicious dish is in a frying pan. It also has its own tricks regarding how to get a juicy piece of meat.

A piece of meat cooked by roasting on a stove

List of ingredients:

Servings: 4-5

beef entrecote - 400-500 g;
vegetable oil - 30 ml;
pepper;
salt.

This recipe will appeal to those who want to cook a delicious dish, while not having modern appliances in their arsenal.

Prepare the beef: clean the meat from the tendons, rinse, cut into portions.

Beat the meat, sprinkle with pepper, salt.

On the highest heat, fry until crispy.

Turn over, lower the heat and cook for at least 20 more minutes.

For a side dish, you can give fried potatoes, which were cooked in the same oil.

For more flavor, serve mustard sauce, fresh vegetables.

Of course, we offered housewives as many as two cooking options. However, a good entrecote can also be cooked in a slow cooker. On the grill, you can also, but this option is not available to everyone. Let's take a closer look at the method with a multicooker.

Meat cooked in multi with garnish

Quantity of ingredients:

Servings: 6-8

1 piece of pork entrecote;
large potatoes - 3 pcs;
mayonnaise - 50 ml;
vegetable oil - 20 ml;
garlic - 2 cloves;
salt;
ground black pepper;
seasoning.

Cooked with potatoes, meat tenderloin on the bone will definitely please the lover of meat food.

Clean the meat from the veins, rinse, beat off with a hammer.

In another bowl, mix sour cream, garlic, salt, spices.

Coat the chicken with this mass, pour oil into the multicooker bowl, turn on the “Baking” mode and let it warm up.

Roll the pieces of meat in sour cream filling.

Fry in hot oil for at least 10 minutes.

Peel and cut potatoes into cubes. Fry with meat until potatoes are ready.

Even vegetarians will love this hearty dish. Moreover, the slow cooker will do everything to make your piece of meat soft. One of the last recipes will consider the method of cooking in foil.

Appetizing meat baked in a metal sheet

List of ingredients:

Servings: 2

500 g of beef (2 entrecote);
2 tbsp. l. olive oil;
2 pinches of pepper;
2 pinches of salt.

An appetizing dish that will appeal to all meat-eaters.

Prepare the meat by washing and drying with napkins.

Lightly beat off, sprinkle with spices.

Place on a greased baking sheet.

Bake under foil for at least an hour.

If you want to get a delicious crust, remove the foil half an hour before cooking.

So, you can easily and simply cook meat in a variety of ways. Do not be afraid to experiment, try new dishes. Thus, you will earn yourself the reputation of a professional cook who does not shy away from difficulties. Well, numerous households will be grateful to you for a variety of culinary masterpieces. Everyone can cook according to our recipes, because they are equipped with detailed photo instructions. We will be grateful if you share photos of your culinary victories in the comments.

Beef entrecote is of French origin and translates as “between the ribs”. It is a piece of quick-roasted cowhide, the size of a palm and a thickness of no more than 3 cm. The dish has piquancy and sophistication, like, indeed, all French cuisine. To date, it is prepared not only from beef meat, it is no less popular from pork. In addition, a variety of cooking methods are used. It is customary to serve the dish with a potato side dish, rice and buckwheat, as well as vegetable salad and various vegetable mixtures. Further in the article we will talk about the rules for preparing a traditional beef entrecote.

How to cook beef entrecote

This dish is prepared exclusively from the pulp of beef or veal. The tenderloin is taken between the ridge and ribs of the carcass. It is thanks to the use of this meat part in the preparation that it turns out to be elastic and tender.

Ingredients

To prepare one serving you will need:

Beef 250 g.
Ground pepper.
Salt.
Seasonings as desired.
Vegetable (olive) oil for frying 2 tbsp.

Step by step cooking

Let's start cooking. The process looks like this:

Attention! The most important condition for good roasting is the most heated frying pan.

Lay out the pieces of meat with kitchen tongs. And fry on each side for 4-7 minutes, making shallow cuts. It is not recommended to fry for longer than the specified time, inside the entrecote should remain pink.

Serve hot with meat sauce and garnish.

Varieties of cooking beef entrecote

Beef entrecote in the oven

The second most popular cooking method after frying in a pan is baking in the oven. Rinse 500 g of beef tenderloin and dry with a waffle towel. Cut across the fibers into portions, and rub them with spices, salt, any seasoning to taste. Pour 20 g of refined oil into the pan and fry the meat on both sides for 5-7 minutes.

Note! To give a special taste to the dish, in a pan it is necessary to fry the onion or finely chopped garlic cloves until the entrecote. In order for the meat to absorb additional flavor in the future.

Transfer the pieces of meat to a baking dish, pour the remaining oil from the pan on top. Bake for another 10 minutes at 180 degrees.

Air grilled beef entrecote

An important condition for the successful preparation of beef entrecote in an air grill is the use of chilled meat, not frozen.

Ingredients for 2 servings:

beef or veal - 400 g;
salt;
freshly ground pepper;
hops-suneli;
seasonings for meat dishes;
vegetable oil - 2 tablespoons;
butter - 50 g;
soy sauce - 2 tbsp.

Rinse the meat and dry with a paper towel. At this time, prepare the marinade in another container. Mix salt, all seasonings, 1 tbsp. vegetable oil and soy sauce, put the meat there and leave for 15 minutes, periodically turning the pieces.
Heat the air fryer and grease with butter. Fry in a mixture of butter and vegetable oils for 5-7 minutes, in accordance with the roasting mode.

Note! You can check for readiness with a toothpick. To do this, you need to pierce the entrecote, if a transparent liquid has flowed onto the surface, then the meat is ready.

Beef entrecote in a slow cooker

Many have long moved away from the traditional recipe for making beef entrecote, and cook not only in a frying pan and oven, but also in a slow cooker.

The cooking rules are as follows:

Rinse 2 entrecote 200 g each with running water, dry with a paper towel and remove the film. Grate with salt, spices according to taste preferences (seasoning for meat, a mixture of peppers, suneli hops). Coat the meat with vegetable oil on both sides with a cooking brush and leave to marinate for 15-20 minutes.
On the slow cooker, turn on the frying mode, add 2-3 tbsp. vegetable or olive oil, and wait for the pan to heat up.
Put the meat to fry for 4-7 minutes on both sides, without closing the lid.
After that, switch the multicooker to the "Extinguishing" mode, programming it to turn off after 15 minutes. Grease the entrecote with butter (50 g), close the lid and after 15 minutes turn the meat over to the other side for the same time.

There is a great variety of recipes for beef entrecote, and housewives have long been no longer limited to frying only in a pan. The dish turns out to be no less tasty and healthy if you cook it in foil.

You need to start cooking by washing and drying the beef (1 kg).
Salt, pepper, add spices and spices to taste.
In a separate bowl, mix 2 tablespoons of sour cream (20%) and a quarter teaspoon of mustard.
Grate the pieces with sour cream mustard sauce and leave to marinate for a few minutes.
Next, lay the entrecote in foil and wrap tightly. Bake in foil for about 90 minutes at a temperature of 180-200 degrees.
If desired, you can put onion sliced \u200b\u200bin half rings with the meat, which will add juiciness to the dish.
Check for doneness with a toothpick, which should go in and out easily.

video recipe

The process of preparing beef entrecote can also be seen on the video:

As you can see, cooking beef entrecote is not so difficult. Even housewives without much cooking experience will be able to cope with the dish, if you follow some useful tips:

It is known that beef meat has rigidity, therefore, so that cooking does not take much time, it is necessary to pre-marinate the meat pieces. To do this, add 1 teaspoon of table salt, 0.5 cups of sugar and the juice of half a lemon to 1 liter of clean water. Let the beef soak in the solution for at least 2 hours.
It is impossible to water the meat with table vinegar during the cooking process, otherwise there will be a high probability that the entrecote will become hard like rubber. A similar pickling is suitable for other dishes.

The highest "culinary art" is the preparation of stuffed beef entrecote with apples, as well as marinated entrecote in beer. There are a huge number of options with which you can experiment in the kitchen and find the perfect recipe for yourself.

Entrecote is a piece of ox meat cut between the ribs in the form of a medallion or a larger piece about the size of a palm. This dish belongs to French cuisine.

In a more modern interpretation, they began to cook it from tenderloin on the rib of young beef, it is in this part that it is the most juicy and soft. It is quickly fried, without requiring additional stewing or steaming. There is also a double entrecote - a piece of meat on a double bone.

Before preparing this dish, beef must be slightly kneaded with a special device or beaten with a wooden mallet. The workpiece is placed on a very hot dry frying pan, previously seasoned with various spices, but do not overdo it so as not to clog the taste of meat.

Then fry until a beautiful golden crust for several minutes. The rib must be cleaned to make it look aesthetically pleasing.

Classic recipe

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

Properly cooked entrecote must first be marinated. To do this, wash and carefully dry a large beautiful piece of fresh beef on the ribs.

We clean the bone with a small knife. We put it in a bag and beat off the beef, without making much physical effort.

We take out, generously grease, rub salt and black pepper. If you want to be sharper, use red or a mixture of several types. We wrap it with cling film and place it in the refrigerator for at least three hours, ideally for the whole day, and in the evening before the guests arrive, we quickly cook it.

We drip a little unrefined oil into the grill pan, heat it up and throw one piece of meat. Let it sit for two minutes and turn over to the other side. After that, remove and lay out on a napkin.

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

Recipe for meat in wine fried in a pan

A piece of beef fried in red wine will go well 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, suneli hops;
wine - 3 tbsp. l.;
melted butter - 2 tbsp. l.

Preparation: 2.5 hours.

Calories: 234 kcal / 100 g.

Wash a beautiful piece of meat thoroughly. If necessary, trim around 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 mallet, but not hard enough so as not to damage the fibers.

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

We put melted butter in the pan, after a minute - a piece of meat, fry for two or three minutes, turn over, sprinkle with salt and hold again for two minutes.

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

How to cook beef entrecote in the oven

An entrecote baked in an electric oven will become one of your favorite dishes on your table. Juicy tender meat is very easy to cook, even without special skills.

beef tenderloin - 550 g;
dried lemon balm and sorrel - 0.5 tsp;
salt;
oil - 1 tbsp. l.

Preparation: 1 hour.

Calories: 221 kcal / 100 g.

We cut a large piece of beef tenderloin into slices two centimeters thick. We wrap it with cling film and beat it off so that the juice does not splash in all directions and the integrity of the fibers is not greatly disturbed.

Dried spices can be bought at any store or prepared ahead of time. It is sorrel and lemon balm that will give the entrecote a pleasant fresh sourness. But if you don't like these flavors, use the standard set of ground peppers.

We start the electric oven at 190 ° C. We grease the baking sheet with a special brush with oil and distribute the semi-finished products at a distance from each other. We bake the meat for twenty minutes, but you may have to increase the time if the pieces are thick. Therefore, periodically look into the electric oven, checking with a fork its readiness.

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 put it on a towel to remove 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 a knife. Sprinkle with a generous layer of spices and salt. We turn on the appliance at 200 ° C. Cut off a long piece of foil and fold in half.

We rub the beef with mustard-sour cream dressing on all sides. In the slots we lay slices of apples, two or three things. We put the stuffed tenderloin in the center of the foil, wrap it tightly with foil so that there are no gaps, and send it to bake for an hour and a half.

We take out the finished dish, put it on a large plate and carefully unfold it so that the juice does not spill. We cut the meat to the end and portion it on plates.

Beef with beer sauce

Very often, alcohol is used for meat sauces and marinades, more commonly it is wine, cognac. But in some cases, live light beer is used, which gives the dish an unusual delicate taste.

meat - 400 g;
beer - 1 glass;
egg - 2 pcs.;
flour - 2 tbsp. l.;
cream - 50 ml;
broth - 100 ml;
spices, salt;
oil - 30 g.

Preparation: 1 hour.

Calories: 251 kcal / 100 g.

Carefully wash the beef tenderloin, wipe it with paper towels and cut into steaks. Beat with a hammer, sprinkle with spices and stack a pile on top of each other. We leave to lie down for half an hour.

Melt the butter in a small frying pan. Add flour and fry until browned. Then pour in light beer and meat broth, mix everything quickly until a homogeneous state. Set aside after boiling.

Beat the eggs in a blender or mixer with cream and salt. We mix the two liquids, boil until thickened and remove from the stove.

We put the entrecote on a heated frying pan, fry, at the end of the process we salt and spread it on green lettuce leaves. Pour the sauce on top or put it separately in a bowl so that the chopped pieces of meat can be dipped.

The key to a delicious dish is the right product. When buying beef, pay attention to its color. Too dark meat with yellow fatty layers is a sign of old age of the animal;
Do not close the lid while frying the entrecote, otherwise you will get a simple stew;
Beef entrecote goes well with almond, beer, sugar, cream, tomato and mushroom sauces;
A more exotic taste of this dish is given by canned pineapples, kiwi and various spices with herbs;
To add additional flavor to the meat, before putting it in a saucepan, fry a clove of garlic and a piece of onion in oil;
In no case do not marinate entrecote in vinegar or lemon juice, this is not barbecue. The beef will turn out dry and tough;
Stewed pumpkin, green peas with potatoes, sauerkraut and various cereals are suitable for a side dish.

There are many options for preparing beef entrecote: fried and then steamed to taste; baked in the oven with an abundance of stewed vegetables, breaded in breadcrumbs and an egg; stuffed with bacon, potatoes, egg and stewed in wine, with fried onion rings.

Whatever cooking method, spices and sauces you choose, do not forget that you need to invest part of your soul - this is the key to a successful result.