What kind of meat is entrecote made from? Entrecote - step-by-step recipes for cooking pork, beef or lamb with photos. Varieties of preparing beef entrecote

Entrecote is a name of French origin. The dish is properly cooked beef, the meat of which is cut between the ribs and the backbone. The word "entrecote" comes from the French word entre, which means "between", and cote, which is translated into Russian as "rib", i.e. "meat on the rib." Entrecote is most often prepared from beef. To make the dish juicy and tender enough, you need to be able to choose the right meat for cooking. The tenderness of beef depends on the breed, age and health of the cow. The older the animal was at the time of slaughter, the tougher its meat will be. Old meat is easy to distinguish from young: it consists of larger fibers. The meat of a young (two-year-old) fattened bull is most valued by chefs. It is ideal for frying and baking in the oven. This meat is easy to distinguish from others: it has a rich red color and elasticity. The meat of old animals is much darker, flabby, the fat on such meat has a yellowish tint, and, as a rule, there are a lot of films in it. The taste of meat depends on its maturity. In order to improve the properties of beef, it is allowed to ripen for 10 days in a specially equipped refrigerated room. This process is quite difficult to carry out at home, but it is still possible. You need to leave the meat in a deep-freeze chamber, covering it with a dish on top. Also, ripening of meat is facilitated by soaking in a vinegar solution, vegetable oil or milk. And, of course, for entrecote to turn out juicy, it must be cooked correctly. The main task when preparing this dish is to properly brown the meat. There must be a visible line on the side of the meat. You will spend no more than 10-12 minutes if you cook this dish in a frying pan. Some chefs suggest cooking entrecote in the oven. In this case, the entrecote will resemble a dish called “French-style meat.” Meat in French is prepared as follows: pieces of meat are placed on a baking sheet, onions, potatoes, mushrooms, zucchini, as well as mayonnaise and chopped cheese are placed on them. Currently, the word “entrecote” refers to a cutlet prepared from the intercostal part of the carcass or the upper part of the hind legs of cattle. When preparing this dish, remember that the entrecote should not be more than 1.5 cm thick, it should contain a thin layer of fat, which does not need to be removed during cooking so that the pieces of meat do not curl. A real entrecote must be made from good quality meat and must be flat. Every housewife should be able to cook entrecote, because this dish is appropriate to serve at any table, from a family dinner to a wedding celebration.

So, how to cook entrecote? First, you should take the desired piece. Translated from French, “entrecote” means “between the ribs.” Based on the name, it is clear that meat for entrecote is cut from the area of the carcass between the backbone and ribs, always leaving a small bone and layers of fat. Then the meat is salted, peppered and fried on both sides in a hot frying pan with vegetable oil. That's the whole dish! Of course, the chefs didn’t stop there and came up with many entrecote recipes, some of which we will be happy to share with you.

Pork entrecote

First, let's prepare a classic pork entrecote. To prepare it you will need:

pork entrecote - 1 piece
cognac or wine (madeira, sherry) - 3 tbsp. spoons
vegetable oil - 2 tbsp. spoons
salt, pepper - to taste

Pound the pork and shape the meat. Then grease both sides with vegetable oil, place the meat in a hot frying pan and fry until golden brown, about 5-6 minutes on each side.

Salt and pepper the meat only when you turn it over to the other side. After the meat is browned, pour wine or cognac into the pan, cover with a lid and leave to simmer for 2-3 minutes. The dish should be served immediately.

In addition to the frying pan, you can cook pork entrecote in the oven. Now you will learn how to cook entrecote in the oven simply and quickly, and it will be very tasty and aromatic. To prepare it, take:

entrecote – 5 pieces
onion - 2 heads
balsamic vinegar - 2-3 tbsp. spoons
vegetable oil - 1 tbsp. spoon
salt, pepper - to taste

First, mix balsamic vinegar, salt and pepper. Place meat and finely chopped onion in the marinade, marinate for 1-2 hours.

After this time, fry the meat in vegetable oil until browned.

Place part of the onion on the bottom of the baking dish, place pieces of entrecote on top of it and bake in the oven at a temperature of 200 ° C until the meat begins to release clear juice. The time varies depending on the thickness of the pieces.

Entrecotes go well with a side dish of baked potatoes and onions, as well as fresh vegetables and herbs.

Beef entrecote

Now let's talk about how to cook beef entrecote. In fact, beef entrecote, the recipe for which is exactly the same as for pork, differs only in the cooking time. Beef needs to be fried a little longer than pork, and at a lower heat, so that the meat is cooked not only on the outside, but also on the inside. Sometimes it is permissible to cover the frying pan with a lid so that the meat is also steamed during cooking.

To prepare beef entrecote on the bone, take:

chilled beef for entrecote - 500 g
olive oil - 2 tbsp. spoons
butter - 50 g
salt, pepper - to taste

Prepare the entrecote: rinse the heated entrecote under running water, dry with kitchen paper towels, cut off all veins and films from the meat. Cut the meat into 1.5 cm thick pieces. Salt and pepper the entrecote.

Melt the butter in a frying pan and add olive oil to it. Place entrecotes in a preheated frying pan and fry them over medium heat for 4-5 minutes on each side.

While the meat is roasting, turn on the oven and preheat it to 100°C. To finish the entrecote, bake it directly in the pan in the oven for 2-3 minutes.

Place the finished entrecote on a plate and serve with a side dish and herbs.

You can easily cook beef entrecote in the oven. To do this, take:

beef - 800 g
vegetable oil - 3 tbsp. spoons
flour - 3 tbsp. spoons
sour cream - 1 glass
salt, pepper, mustard, herbs - to taste

Beat the meat, salt and pepper it, brush it with mustard and leave to soak for 1 hour.

Fry the entrecotes in vegetable oil, then make the sauce. Mix flour lightly fried in a frying pan with half a glass of water until smooth. Add sour cream, herbs and some spices to the flour.

Pour the entrecotes with sauce and bake in the oven until cooked at 200°C for 10-15 minutes. Enjoy your meal!

Beef entrecote is of French origin and is translated as “between the ribs.” It is a piece of quickly fried ox meat, the size of a palm and no more than 3 cm thick. The dish is piquant and refined, like all French cuisine. Today it is prepared not only from beef, but also from pork. In addition, a variety of cooking methods are used. The dish is usually served with a side dish of potatoes, rice and buckwheat, as well as vegetable salad and various vegetable mixtures. Further in the article we will talk about the rules for preparing traditional beef entrecote.

How to cook beef entrecote

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

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

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

Place pieces of meat using 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; the inside of the entrecote should remain pink.

Serve the dish hot with meat sauce and side dish.

Varieties of preparing beef entrecote

Beef entrecote in the oven

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

Note! To add a special taste to the dish, fry the onion or finely chopped garlic cloves in a frying pan until the entrecote is cooked through. In order for the meat to subsequently absorb additional flavor.

Place the pieces of meat in a baking dish and pour the remaining oil from the pan on top. Bake for another 10 minutes at 180 degrees.

Beef entrecote in air fryer

An important condition for successfully cooking beef entrecote in an air fryer is to use chilled meat rather than frozen.

Ingredients for 2 servings:

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

Rinse the meat and dry with a napkin. 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, turning the pieces periodically.
Heat the air fryer and grease it with butter. Fry in a mixture of butter and vegetable oils for 5-7 minutes, in accordance with the frying mode.

Note! You can check for doneness with a toothpick. To do this, you need to pierce the entrecote; if a clear liquid flows out onto the surface, then the meat is ready.

Beef entrecote in a slow cooker

Many have long moved away from the traditional recipe for preparing beef entrecote, and cook it 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. Rub with salt and spices according to taste preferences (seasoning for meat, a mixture of peppers, hops-suneli). Coat the meat with vegetable oil on both sides using a pastry brush and leave to marinate for 15-20 minutes.
Turn on the frying mode on the multicooker, add 2-3 tbsp. vegetable or olive oil, and wait for the pan to heat up.
Place the meat to fry for 4-7 minutes on both sides without closing the lid.
After this, switch the multicooker to the “Quenching” mode, programming it to turn off after 15 minutes. Coat the entrecote with butter (50 g), close the lid and after 15 minutes turn the meat over to the other side for the same amount of time.

There is a great variety of recipes for beef entrecote, and housewives have long been no longer limited to frying only in a frying pan. The dish turns out 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 herbs to taste.
In a separate bowl, mix 2 tablespoons of sour cream (20%) and a quarter teaspoon of mustard.
Rub the pieces with sour cream and mustard sauce and leave to marinate for a few minutes.
Next, place 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 add onion cut into half rings with the meat, which will add juiciness to the dish.
Check doneness with a toothpick, which should slide in and out easily.

Video recipe

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

As you can see, preparing beef entrecote is not so difficult. Even housewives without much cooking experience can handle this dish if they follow some useful tips:

It is known that beef meat is tough, therefore, so that the preparation of the dish does not take much time, it is necessary to pre-marinate the pieces of meat. 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 sit in the solution for at least 2 hours.
You cannot pour table vinegar over the meat during the cooking process, otherwise there will be a high probability that the entrecote will become tough as rubber. This marinating is suitable for other dishes.

The highest “culinary art” is the preparation of beef entrecote stuffed 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.

Initially, entrecote meant a type of meat, not a recipe. This word comes from French, its literal translation is “between the ribs.” Entrecote was a cut from an ox carcass taken between the ribs and spine. This is where the softest and juiciest meat is located. Now entrecote is a dish prepared from such meat of any animal and... fish. The classic recipe involves quickly frying portioned pieces in a frying pan. Modern ones offer roasting in the oven, over coals, and even entrecote kebab.

The “correct” meat for entrecote cannot be obtained everywhere. Therefore, it is often replaced with a thick or thin part. The finished dish turns out no worse. In addition to meat, for cooking you need:

butter - vegetable or butter, the latter will need to be melted;
salt;
spices - the classic recipe involves only pepper, modern ones are rich in variations;
a small amount of alcohol for stewing meat at the end of cooking.

For stewing, you can take wine, cognac, vodka. As a last resort, it is allowed to replace the alcoholic drink with water.

The five ingredients most commonly used for entrecote are:

The classic recipe for entrecote is as follows.

Cut the meat into portions.
Beat them a little with a hammer.
Grease both sides with oil.
Place in a hot frying pan and fry on one side until golden brown.
Turn over, add salt and pepper.
Fry the other side until golden brown.
Pour in alcohol and simmer for three minutes under the lid.

This entrecote is served with fried potatoes and vegetables. The main thing in its preparation is to choose the right part of the meat carcass.

Five fastest entrecote recipes:

Here are a few subtleties that will help you prepare the perfect dish:

do not salt the meat in advance, only when indicated in the recipe, so that it retains its juiciness;
Ox meat is now very difficult to find, for the classic recipe use beef, pork - as a last resort;
Serve the entrecote 10-15 minutes after it is ready, otherwise the juice will immediately flow out of it when cutting.

If you want to be qualitatively surprised, ask Google what entrecote is. The many options that will be called the given word will delight you. On the bone and without, from bovine meat and pork, breaded and grilled, in the oven and even in a steamer! And all this is an entrecote?

Of course not. It’s just a beautiful word - and now it’s so fashionable to call everything beautiful words! Let's figure it out.

What is entrecote

Like many meat luxuries, entrecote came to us from French cuisine. Translated from French, it means “meat between the ribs” (entre - between and côte - rib). Initially, it was about oxen raw materials, however, over time, oxen as the only source of entrecotes lost their meaning, and this word began to denote any piece of tenderloin with a rib. Today it is most often beef, however, a piece of pork on the rib can also be called entrecote. Moreover, sometimes there are phrases “fish entrecote”, “catfish entrecote” and other nonsense that are beginning to become quite firmly entrenched in the modern language.

So, we have decided on the main thing: we are talking about cutting on the rib. The meat in this part of the carcass is juicy and tender, it is ideal for quick frying without additional braising, which usually gives the dish additional softness. By the way, sometimes you can come across the concept of “double entrecote” - don’t believe the first thought, it’s not two pieces of meat, but one, but with two ribs.

For an absolutely beautiful, ideal version, entrecotes are lightly beaten with a hammer or treated with special tenderizers (meat softeners) before frying.

So, I present the classic entrecote. Try cooking pork entrecote or beef entrecote and feel the difference.

Basic entrecote recipe

Ingredients for 1 serving:

a piece of entrecote weighing up to 300 grams;
salt, pepper to taste;
1-2 cloves of garlic;
hops-suneli on the tip of a knife;
oil for frying (vegetable, butter or lard).

How to cook classic entrecote

Wash the meat, dry it and beat it with a hammer. Rub with garlic, sprinkle with salt, pepper, herbs and, covering with a lid (plate, cling film), put in the refrigerator - the entrecote should marinate for at least 3 hours, but it’s better to forget about the meat for the whole day.

Heat the frying pan well, grease with oil and lay out the meat. Fry over medium heat on both sides for three to four minutes. Serve, pouring over the juice released during frying.

On a note

A classic side dish for entrecote is potatoes (boiled or fried) and green peas. Delicious with a regular vegetable salad, hearty with potato salad, bright with stewed pumpkin, rich with cabbage - by changing the side dishes, you can get new and new dinners.

However, if you suddenly get tired of the classic cooking method, there is always the opportunity to take advantage of international best practices. Breton entrecote is a piece of well and quickly fried meat (on the bone, of course), which is brought to full readiness in a water bath. The Polish version is fried in a well-heated frying pan, then breaded in a mixture of eggs and breadcrumbs. Alsatian entrecote is a piece of meat fried with bacon, which is then seasoned with stewed vegetables (onions, carrots, herbs) and flour sauce. Entrecote in Austrian style is stuffed with potatoes, lard, eggs and stewed in wine, and Viennese is served with fried onion rings.

In addition, you can “play” with all your might with sauces and additives. The luxuriously velvety Roquefort “looks” very interesting with meat. Beer and red wine, asparagus and chanterelles, eggs and bell peppers, capers and olives - you can experiment endlessly. Well, or while there are entrecotes in the refrigerator.

Entrecote in Hawaiian style

When it’s raining and damp outside, gloomy autumn is on the calendar, and in my soul there’s a vague craving for something warm, light and bright, I suggest preparing a Hawaiian-style entrecote. I’m not sure that in Hawaii they know that such a recipe was invented there, however, Boris Burda at one time very convincingly told the post-Soviet audience that such a thing exists, and even taught how to cook.

Ingredients for 1 serving:

a piece of meat on the bone weighing up to 300 g;
half a tomato;
1 tbsp. l. flour;
salt, pepper to taste;
1 slice of hard cheese;
1 pineapple ring;
vegetable oil.

How to cook entrecote with cheese and pineapple

First, let's prepare the tomatoes. Cut into circles, lightly salt and bread in flour. Quickly fry on both sides in vegetable oil - literally for a minute on each side. Carefully remove with a spatula.

Wash the meat, dry it with paper towels and lightly beat it with a hammer. Salt, sprinkle with pepper and fry in a hot frying pan in vegetable oil for three minutes on the first side.

Turning the meat over to the other side, cover it with fried tomatoes, lay out a pineapple ring and cover with a slice of cheese. Cover the pan with a lid and fry the meat for another three minutes.

Hawaiian entrecote is served with curried rice and grilled vegetables. Juicy, fruity, rich and bright - a great dinner for the whole family.

Soft and tasty entrecotes to you!