Entrecote - what is it? Translated from French, this name sounds like “between ribs” (entre - between and côte - rib). In the classic version, this is a piece of beef meat, which is cut between the ridge and ribs. In Russia, the name of the dish sounds like "meat on the bone." An entrecote is prepared from beef, venison, pork, lamb, some restaurants have even learned to cook fish entrecotes. But it is the pork entrecote that turns out to be the most tender and juicy.
Meat selection
To prepare this dish, a piece of meat about the size of a palm and a thickness of one and a half centimeters is used.
The average mass of raw meat used to make this dish is 300 grams. When cooking, its weight will decrease by about a quarter. Unlike beef, pork is fatty enough, and you do not have to resort to various tricks to preserve the juiciness of the product. Of seasonings, usually only salt and pepper are used - a spicy and juicy entrecote is obtained. What it is now has become much clearer. By the way, meat is fried with a minimal addition of fats, which will maximize its taste. If, when pressed on a piece of meat, it springs, then the entrecote may turn out to be slightly “rubber”, if a dent remains, the dish will be juicy and soft.
Cooking Methods
A thick frying pan or grill will help to achieve a certain degree of frying when you cook an entrecote. What is it - the degree of roasting? There are several types. The fastest way of frying - within one and a half minutes on each side - is called medium rare. When cut, such meat has a red-pink hue. In other words, this is a method called "with blood." Medium - when an entrecote, the photo of which is presented in the article, is fried on each side for no longer than 3-3.5 minutes. The meat prepared in this way is very juicy and retains a soft pink color inside. If you increase the frying time to 5 minutes (medium well), the meat will be tougher compared to the first option, but will not lose its juiciness. For entrecote, it is not recommended to use well done (full roast).
Stuffed Entrecote. What it is?
Entrecote, prepared with the filling, was called "Austrian entrecote." It differs from the usual dish for us in that a filling consisting of boiled potatoes and eggs mixed in sour cream with seasonings and herbs is placed between two plates of meat. The filling is laid on one beaten piece of meat, on top it is closed by another. They are fastened with toothpicks and laid out on hot oil in a chicken bowl or a cauldron in which the onions were previously fried. Entrecote is poured with red wine and stewed for half an hour (until the meat is ready). The broth that remains in the boiler should not be poured out, as it can be used to make the sauce. To do this, add flour and sour cream to it (so that no lumps form) and bring to a boil. Entrecote is served on a dish with sauce or side dish, for which boiled vegetables are great.