An entrecote is a piece of oxen cut between the ribs in the form of a medallion or a larger piece with a palm. This dish belongs to the French cuisine.

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

Before cooking this dish, beef must be kneaded slightly with a special device or repulsed with a wooden hammer. The billet is put on a very hot dry frying pan, pre-seasoned with various spices, but do not overdo it so as not to beat the taste of meat.

Then fry until a beautiful golden crust a few minutes. The edge must be cleaned to make it look aesthetic.

Classic recipe
how приготовить антрекот из говядины на сковороде и в духовке
Ingredients amount
rib cuts 2 pcs.
garlic 1 PC.
butter 0.5 tsp.
salt pepper taste
Time for preparing: 210 minutes Calories per 100 grams: 219 Kcal

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

Properly cooked entrecote must be pre-marinated. To do this, we carefully and thoroughly dry a large beautiful piece of fresh beef on the edge.

Using a small knife, we clean the bone. We put in a bag and beat off beef, without making great physical effort.

We take out, we plentifully grease, we rub salt and black pepper. If you want to sharpen – use red or a mixture of several species. Wrap with cling film and place in the refrigerator for at least three hours, ideally for the whole day, and in the evening before the guests arrive, we quickly prepare.

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

Then we launch the second batch, we act according to the previous scheme. No need to hurry and fry two semi-finished products at once, even if space allows. During cooking, the beef will slightly crawl, respectively, the place will be less, and the meat will not be fried, and steamed.

Recipe for meat in wine fried in a pan

A piece of beef, fried in red wine, will be perfectly combined with a side dish of new potatoes or crumbly buckwheat porridge.

Even just chopped fresh vegetables with lettuce will be a great addition..

Composition:

  • beef on the bone – 450 g;
  • salt, hop-suneli;
  • wine – 3 tbsp. l .;
  • butter melted – 2 tbsp. l.

Preparation: 2.5 hours.

Calories: 234 Kcal / 100 g.

A beautiful chunk of meat is thoroughly washed. If necessary, cut around the edges to form a suitable shape..

slice мясо

The edge can be cleaned or left as is, at your discretion. We skip the meat through a special tenderizer. If you don’t have it, just beat it with a wooden hammer, just not hard, so as not to damage the fibers..

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

Spice up мясо

Put melted butter in a frying pan, in a minute – a billet of meat, fry for two or three minutes, turn over, sprinkle with salt and hold for two minutes again.

to fry

Fill with red dry wine, tightly cover with a lid, reduce the flame and cook for three minutes. We set aside, do not open the lid for a couple of minutes, then lay out nicely on a plate and serve it on the table..

fry

How to cook beef entrecote in the oven

snack

Baked in electric oven entrecote will be one of the favorite dishes on your table. Juicy tender meat is very easy to cook, even without special skills..

Composition:

  • beef tenderloin – 550 g;
  • dried melissa and sorrel – 0.5 tsp;
  • salt;
  • oil – 1 tbsp. l.

Preparation: 1 hour.

Calories: 221 Kcal / 100 g.

A large piece of beef tenderloin is cut into slices two centimeters thick. We wrap with cling film and repel it 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 in advance by yourself. It is sorrel and melissa that will give the entrecote a pleasant, fresh sourness. But if you do not like these flavors, use a standard set of ground peppers..

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

spicy мясоGeorgian meat is spicy, spicy, this is a real firework of Caucasian cuisine taste..

For gatherings with friends, you can make a delicious pizza with cheese and mushrooms. Recipe here.

Baby food has its own characteristics, so rabbit soup is best for children.

How to cook stuffed entrecote in foil

Stuffed with apples entrecote with mustard sauce – not only an incredibly tasty restaurant dish, but, besides, very healthy.

Composition:

  • cutting – 1 kg;
  • apples – 2 pcs .;
  • mustard – 1 ml;
  • sour cream – 2 tbsp. l .;
  • seasonings, salt.

Preparation: 2 hours.

Calories: 243 Kcal / 100 g.

My beef and spread on a towel to get wet. Apples (sweet and sour green) peeled, cut out the middle part and cut into thin slices..

Mustard mix with homemade sour cream. We cut the meat on the principle of an accordion, not reaching the end with a knife. We coat with abundant seasoning and salt. Turn on the appliance at 200 ° C. Cut the long foil tape, fold in half.

Rub the beef with mustard-sour cream dressing from all sides. In the slot lay slices of apples, two for each – three things. In the center of the foil we put the stuffed tenderloin, wrap it tightly with foil so that there are no cracks, and send it to bake for an hour and a half.

Remove the finished dish, put on a large plate and gently unfold, so as not to spill the juice. Cut the meat to the end and portionwise distribute the plates.

Beef with beer sauce

Very often alcohol is used for sauces and marinades for meat. More familiar is wine, brandy. But in some cases they use lively light beer, which gives the dish an unusual delicate flavor..

Composition:

  • 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.

Beef tenderloin carefully washed out, wipe with paper towels and cut into steaks. Beat off with a hammer, sprinkle with spices and stack them on top of each other. Leave to lie down for half an hour.

Melt the butter in a small frying pan. Add flour and fry until brown. Then pour in light beer and meat broth, mix everything quickly to a homogeneous state. After boiling off.

Beat eggs in a blender or mixer with cream and salt. Mix two liquids, boil until thick and remove from heat..

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

Useful tips

  1. 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 an old age of an animal;
  2. Do not close the lid while grilling an entrecote, otherwise you will get a simple stew;
  3. Beef entrecote is perfectly combined with almond, beer, sugar, cream, tomato and mushroom sauce;
  4. Canned pineapples, kiwi and various spices with herbs add a more exotic flavor to this dish;
  5. To give an extra flavor to the meat, fry the garlic and onion in an oil before putting it in the stew-pan;
  6. In no case marinate the entrecote in vinegar or lemon juice, this is not a kebab. The beef will turn out dry and tough;
  7. Stewed pumpkin, green peas with potatoes, sauerkraut and various cereals are suitable for garnish.

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

Whatever method of cooking, 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..