The word "entrecote" came to us from the French. The literal translation is “between the edge”. 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 culinary experts love to break traditions. Therefore, more and more often in cafes and restaurants you can find entrecotes from pork, veal and even lamb. I must agree that the dishes from these varieties of meat are really delicious. But if you want to get a product prepared in accordance with all the rules, then it must be beef entrecote. To do this, go to the market and buy fresh tenderloin there. It is desirable that it was only the flesh, although the entrecote on the bone also looks quite impressive.
As you know, beef is quite tough meat. This feature should definitely be taken into account and try to fix it. Some advise, 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 this procedure, you can guarantee with full responsibility that beef entrecote will turn out no worse than pork. The consistency of the meat will become more friable, 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 on the desktop should be:
beef tenderloin, salt,
vegetable oil and pepper.
Cooking is as follows:
- The meat must be cut across the fibers into pieces with a thickness of 2-3 centimeters.
- Usually they don’t beat him for an entrecote, but as an exception, you can deviate from the established rules.
- If you decide not to pickle the product first, then you can find another way. To make the flesh more tender and juicy, each piece should be grated with spices, sprinkled with vegetable oil, put on a plate and left for some time in this position.
- Add a little vegetable oil to a preheated pan. Place the pieces of meat in boiling fat and fry on both sides. Previously, on the surface of each workpiece, several shallow cuts can be made. This is necessary so that the meat does not wrinkle during cooking. Product readiness is easily determined by the characteristic crust. Frying time is approximately 5 minutes for each side. It must be remembered that inside the entrecote must remain a pale pink color. Therefore, it is not necessary to fry it strongly.
The finished product can be laid out in portioned plates and served with mashed potatoes or vegetable salad.
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At home, you can cook an equally delicious 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 flavor to the finished dish in this fat, you can pre-fry a slice of onion or a few cloves of garlic. The rest of the recipe remains the same. While the meat is calmly fried on both sides, it is necessary to heat the oven to 95 degrees. At the end of frying, the pan with the finished product must be put in the oven for a couple of minutes. Then turn the meat on the other side and wait the same amount of time. The oven door does not need to be tightly covered. Ready meat can be laid out on a heated plate and boldly serve. Fried or boiled potatoes with vegetables are suitable as a side dish. Drink better with mineral still water. And lovers of fortified drinks can enjoy the delicate taste of a juicy entrecote, shading it with a glass of semi-sweet white wine.