How to cook beef entrecote in a frying pan. Natural entrecote

A steak for dinner, a good piece of juicy beef, properly fattened and aged, properly fried, is already a small feast that few people will refuse. Alas, you won’t eat marbled beef every day; after the holiday, everyday life always comes, but this does not mean at all that you cannot decorate an ordinary gray evening with a juicy piece of fried meat. I took the most ordinary piece of meat, about 1 centimeter thick, from the most ordinary beef, the pedigree of which we are unlikely to ever know - in a word, just the kind of meat that can only be bought at any market or in a small store near the house - and turned it into a gorgeous entrecote, deliciously fried on the outside and juicy and pink on the inside. This entrecote goes well with pepper sauce, a classic addition to steak, which we will prepare using a simplified method without sacrificing taste.

Beef entrecote with pepper sauce

Average

15 minutes

Ingredients

2 beef entrecote

1 tbsp. olive oil

30 g. butter

for the pepper sauce:

20 ml. brandy

100 ml. heavy cream

1 tbsp. grainy mustard

1-2 tbsp. mixture of peppers or black pepper

Read on topic:

Pat the entrecotes dry with paper towels, season all sides with salt and black pepper, and leave them alone for a while. You can cook entrecotes both in a regular frying pan and on a grill pan: in the first case, you will be able to make the sauce in the same frying pan where you fried the meat; in the second, the entrecotes will acquire delicious strips from the hot grill grate. So,

To cook entrecote in a regular frying pan: Place the frying pan over medium heat and allow it to heat up properly. Pour into the pan, place the entrecotes and fry for a total of 3 minutes, turning to the other side every 15 seconds. Transfer the entrecotes to a baking dish or deep plate, place a piece of butter on each, cover with foil or wrap in a towel and let rest for 5-6 minutes before serving.

To cook entrecote on a grill pan: Place the grill pan over high heat and let it get hot. Grease the pan with oil using a brush, place the entrecotes and fry for a total of 3 minutes, turning to the other side every 45 seconds. Transfer the entrecotes to a baking dish or deep plate, place a piece of butter on each, cover with foil or wrap in a towel and let rest for 5-6 minutes before serving.

For entrecotes 1 centimeter (or so) thick, the specified time will be just right to get a golden crust, retaining all the juices inside.

While the meat is resting, it's time to prepare the sauce. Place the frying pan over medium heat (if you fried the entrecotes in a regular frying pan, use it, if in a grill pan, use a regular one), pour in the brandy and boil it down by about half, in the process actively scrubbing off with a spatula the pieces stuck to the bottom of the frying pan, if you fried there's meat on it. Reduce heat and pour in cream. For these purposes, it is best to take whipping cream: firstly, it is thicker, so you don’t have to boil it for a long time, and secondly, they usually contain a stabilizer, and you don’t have to be afraid that they will separate. Coarsely crush the peppers in a mortar or, if you don't have one, place the peppers in a bag and hit them with a rolling pin, then add to the sauce and simmer on low for a few minutes to thicken and infuse the flavors of the peppers. Salt the sauce, remove it from the heat, and stir in a spoonful of grainy mustard and the juices from the bottom of the form in which the entrecotes rested. Divide the entrecotes among heated plates, drizzle generously with the sauce and serve immediately.

One day, the son, returning from a friend, said that he was treated to “cat meat,” which was very tasty and tender. After asking me 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 we were not talking about cat meat at all - the child simply did not know the word “entrecote”. This is not surprising, because today pork or beef entrecotes have given way to steaks, although the recipe for both dishes is largely similar.

Having listened to the child, I introduced a not new, but thoroughly forgotten dish into the menu, and today entrecote - beef or pork, cooked in the oven or in a frying 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, hammer 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 in the oven or prepare foil.

Ingredients

How to choose the right ingredients

Before you cook pork entrecote on the bone in a frying pan or in the oven according to this recipe, you need to 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 entrecotes that turn out to be the juiciest.
If desired, you can cut the meat yourself. 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 preparation

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 coat the meat with it.
Remember that pork itself is quite fatty, so oil is only needed to prevent the meat from sticking to the pan.
Then sprinkle each piece with salt and ground black pepper to taste.
Heat a frying pan properly - regular or grill. Once hot, place the prepared pork on it and let it brown well on one side.
Turn the pieces over to the other side and let them brown thoroughly.
Then cover the pan with foil (you can take a baking sheet that fits) and reduce the heat to medium.
You can also finish cooking the dish in the oven, also over medium heat. Cooking time is about 20 minutes.
While the meat is cooking, make the sauce. Peel and cut into small pieces 120-150 g of shallots, place in a sauce container.
Cut 100 g of tomato into small cubes and place it on the onion.
Wash and chop a bunch of parsley, place on top of the tomato.
Wash half a lemon and grate it into the sauce. No cleaning required!
Take 60g of well-chilled butter and place it in small pieces on top of the greens. Add salt and pepper to the dish to taste.
Place the finished pork on top of the sauce, cover the dish with a lid for 5-10 minutes.

Video recipe for preparing 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.
Number of 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 preparation

Video recipe for preparing beef entrecote

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

How and with what to serve the dish

If you decide to make entrecote for lunch, it is best served with a side dish. The best options would be potatoes: boiled, mashed, fried and even fried. Green peas, pumpkin and zucchini – baked or stewed in sour cream – also go well with this type of meat. You can offer vegetable salads for entrecote, especially cabbage, capers, and stewed vegetables. A good option is to serve Roquefort with meat.

How to decorate a dish

The simplest option for decorating such entrecotes, as well as a similar dish, is finely chopped greens. Parsley, green onions, basil, oregano will do. 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.

Don't forget about fresh vegetables: bright red tomatoes, green lettuce leaves and tender 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 entrecotes., from garlic to mustard. Mixtures based on tomatoes, for example, satsebeli, are also suitable. Tkemali would be an excellent addition – the delicate flavor of plums will highlight the taste of the meat. Pour the sauce over the plate, draw patterns on it, or serve separately in a bowl or small gravy boat.

To determine entrecote, it is convenient to use a special meat thermometer. They simply pierce a piece without 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. By keeping the meat in this solution for about two hours, you will get a very tender dish.
You can prepare beef entrecote according to the described recipe in the oven.. To do this, medallions are placed on a baking sheet and baked at a temperature of about 200 degrees until cooked. This is an excellent option for those who have large entrecotes - heavier than 400 g each.
If desired, the meat can be cut and pounded in advance, then cooled or frozen. Before frying, let it warm up and blot off any excess moisture with a towel.
To make it easier to pound the meat, cover each piece with cling film.

Other preparation and filling options

Pork dishes are great to fry over an open fire or on a grill - this way you can get rid of excess fat. Beef medallions can be baked in foil, although in this case there will be no crust, it will be an excellent dietary option.

Try it with beef and you will probably like the taste. For poultry lovers, it is better to make or tender from this meat.

Don't forget to experiment with degrees of roasting - this way 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 will get a new flavor combination. If desired, the meat can be additionally stewed in wine after frying.

Entrecote is a very satisfying, tasty and easy-to-prepare dish.. Many consider it masculine, but ladies won’t refuse a juicy piece! Do you prepare entrecotes? Share your culinary discoveries in the comments!

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 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!

The word “entrecote” is of French origin and literally means “between the ribs.” And in fact, the meat intended for this dish is cut from that part of the beef carcass that is located between the ribs and the backbone, which is what is traditionally used to prepare beef entrecote. Breaking traditions, chefs often use veal, pork and even lamb to prepare this dish. Dishes prepared from these types of meat are no less tasty, but a true entrecote should be prepared from beef.

For entrecote:

fresh tenderloin (pulp is preferred, although entrecote on the bone looks no less impressive) - pork or beef

vegetable oil, pepper and salt

For the marinade (per 1 liter of water):

1 teaspoon salt,

juice of 1/2 lemon

1/2 cup sugar

How to cook entrecote:

Beef is quite tough meat, so before starting to prepare beef entrecote, the meat must be marinated.

For the marinade: mix all ingredients. The meat is poured with the prepared mixture and kept in it for at least 2 hours. In this case, the entrecote made from beef tenderloin will be as tender and juicy as the one made from pork.

The meat is cut across the grain into pieces about 2–3 centimeters thick. Usually, meat is not pounded to prepare entrecote, but as an exception, you can deviate from this rule. If the product has not been pre-marinated, the pieces of meat prepared for frying are first rubbed with salt, spices, poured with vegetable oil, placed on a plate and left in this form for some time. This is done so that the flesh of the prepared dish is more juicy and tender.

Next, add vegetable oil to a preheated frying pan. Pieces of meat are placed in boiling fat and fried on both sides. To prevent the meat from shrinking during frying, it is necessary to make several shallow cuts on the surface of each piece. The approximate frying time for each side of the piece should be about 5 minutes. The readiness of the product is determined by the characteristic golden brown crust on its surface. It is important to remember that the inside of the product should have a soft pink color. The finished entrecote is laid out in portioned plates and served with vegetable salad or mashed potatoes.

Those who prefer healthier food can cook entrecote in foil. The meat will taste juicy, but you will have to forget about the golden brown crust. Although, according to nutritionists, such a fried crust is the most harmful thing in the dish. You need to prepare the meat in the same way as for frying in oil. Each piece must be wrapped in foil. Before putting the meat in the oven, the foil must be greased with vegetable oil. Bake the dish for about 40 minutes at a temperature of 180°C.

Entrecote is a rather fancy name, and it is nothing more than a piece of meat cut between the ribs and the backbone. This dish can often be found on restaurant menus, but it turns out it’s not at all difficult to prepare. Now you will learn how and how much to fry beef entrecote.

How to fry beef entrecote in a frying pan?

Ingredients:

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

Preparation

We wash the beef, remove the tendons and cut into portions up to 20 mm thick. We carefully beat them off. Then sprinkle them with pepper and salt. Now heat the oil in a frying pan over maximum heat. It must be well calcined. Place the prepared chopped meat in it and fry it on both sides until it is deliciously browned. To do this, first fry for 2 minutes over high heat. Then we turn it over, reduce the heat to slightly less than medium and fry our beef entrecote in a frying pan for another 10 minutes. You can serve it with, pouring over the juice that was released during the frying process.

How to cook beef entrecote - recipe in a frying pan

Ingredients:

Preparation

Cut the meat into pieces of the desired size, beat lightly, coat both sides with vegetable oil. Place it on a hot surface and bring it to an appetizing crust, first on one side. Then we turn it over, only now add salt and pepper (thanks to this simple technique the meat will come out juicier) and cook until golden brown. Pour in the wine (can also be used for these purposes), cover the frying pan with a lid, simmer our entrecote for another 2 minutes and immediately, while it is hot and very tasty, serve. Bon appetit everyone!