How to make beef entrecote tender. Beef entrecote steak, various cooking methods

Description

Beef entrecote you can cook delicious food not only on open fire, but also at home on regular frying pan-grill. Exactly like this step by step recipe We will share with you today how to prepare beef entrecote with photos.

Entrecote is considered French dish only because the word itself belongs to the French language. Initially, entrecote was the name given to the tenderest meat of an ox between the ribs and the backbone. In today's cuisine, this word is widely used to refer to certain dishes, even if they are prepared from fish.

To prepare entrecote, use the most juicy and tender tenderloin of a particular type of meat. Wide pieces are rubbed with various spices and fried over high heat: this way the entrecote is covered with a fragrant crispy crust, but the inside remains juicy and tender. In our recipe we will present one of the classic options for preparing beef entrecote using only salt and ground black pepper. This option for cooking beef will allow you to enjoy the real taste of grilled meat.

You can serve fried beef entrecotes with fresh vegetables. It will be even tastier if cooked as a side dish for meat. rosy potatoes deep-fried. Fresh salad, tomatoes and cucumbers are an inseparable part of any grilled meat dish. To diversify the taste of fried meat, you can use a variety of sauces.

Let's start preparing tender beef entrecote for dinner.

Ingredients

Beef entrecote
(700-800 g)
(1 pinch)
(1 pinch)
(2 tbsp.)

Cooking steps

Wash a piece of selected beef thoroughly in cold water, dry with a paper towel or let the meat dry on its own. Let the beef sit for half an hour at room temperature.

Traditionally, entrecote is prepared from not too thinly sliced pieces of meat. Therefore, it is necessary to take this point into account when cutting beef. Rub each piece of cooked meat with salt and black ground pepper from all sides to taste. You can optionally use a variety of meat seasonings at this stage, although this may dramatically change the flavor of the finished dish. As flavoring additives best to use various sauces to meat already in the process of eating.

Cover each piece of beef a small amount vegetable oil. The entrecote must be cooked over an open fire on the grill. A regular grill pan is also suitable for this purpose at home. Heat the selected surface and place pieces of beef on it.

Fry the entrecote on each side until a golden brown crust appears, for 2-3 minutes. There is no need to constantly turn the meat: it may cook this way, but it will not be as tasty.

Thickly sliced beef will allow us to fry the entrecote on the sides as well, as shown in the photo. The meat should have a tight crust, but not dry out inside. Depending on your taste preferences, adjust the degree of roasting of the entrecote.

Ready dish Serve by cutting with a sharp knife into large pieces and sprinkle with aromatic dry herbs and other spices. You can also add fresh lemon juice and fresh herbs if desired. Serve this meat dish Only served with a side dish of fresh or cooked vegetables. Classic beef entrecote, cooked in a frying pan or grill, is ready.

Bon appetit!

Preparation

To ensure that the delicacy is well-fried, try to cut the meat (with or without bone) about 2.5 centimeters thick. But remember: the presence of bone in the product adds richness to the dish. Whether to leave it in the meat preparation or not is up to you. When cutting beef, pay attention to the thickness of the fibers in the product. It is preferable that their structure is not too thick, but not too thin. The last option will not need to be beaten with a special kitchen meat mallet, but beef that is too fibrous will have to be “kneaded” a little with a hammer. Before frying the product, you should only use a dry piece of meat, but in no case one from which excess moisture is draining. If you have such an opportunity, then the main meat component Remove the dishes from the refrigerator a couple of hours before cooking. This will help ensure the food is evenly cooked.

To prepare a traditional entrecote in a frying pan in French, you first need to stock up on a piece of steamed beef, slightly aged after the slaughter of the animal. Frozen or long-stay meat (entrecote or steak) is not recommended. The meat product must first be properly prepared, since it is the basis of the dish. The preparation must be juicy and have a delicate texture. Veal should be washed under running water cold water, dry with a disposable paper towel and then leave for 10 minutes. During this period of time meat preparation will reach the required room temperature. This is very important condition, failure to comply with which may affect the taste of the finished treat.

From prepared and dried meat you need to cut 2 pieces from the thick edge (1 serving). The entrecote should be cut with a well-sharpened knife across the muscle fibers (this is very important to observe). From the remaining piece of meat, you can prepare several more servings of treats for the rest of the family.

After this, you need to put the grill pan on the fire and heat it to maximum heat. The roasting pan should become very hot, but not smoking. You need to put the melted fat on the grill, and then send the meat there.

Beef should be fried on both sides for at least 5 minutes. A little closer to the middle of frying, you need to reduce the maximum heat a little and switch to a lower heat. This should be done when the beef is well browned. If you prefer to end up with medium-roasted meat, then the product should be fried on both sides not for five minutes, but for four. To get a rare steak, cook the beef on each side for 3 minutes. Full doneness can be achieved by frying the meat product over high heat for three minutes. Bring to full readiness meat using moderate heat in only 6 minutes.

In the meantime, you need to peel the horseradish root, and then use a sharp knife or a grater to grate the spice into a separate bowl. If you have a small plant root, you will only need to grate 1/3 of it hot seasoning, and from a large root you need to take 1/4 of the component ingredient. In the future, we will need this ingredient for a side dish, because we will not add horseradish to the dish itself. This component will not require further thermal or any other processing, because chopped horseradish root can be safely eaten raw, dipped in sauce or marinade.

Then you need to finely chop the parsley, on the basis of which we will make green oil with spices and herbs.

Next you need to take the butter soft butter, because from frozen dairy product do required ingredient will not work. Therefore, shortly before cooking creamy product need to be taken out of the refrigerator.

A little advice. There are several options for preparing green butter. The simplest and in a fast way You can prepare the product using a blender. To do this, you need to put soft, but not melted butter into the bowl of the unit, add chopped fresh parsley (without stems, only leaves) and 2-3 cloves of garlic (optional). Top the ingredients with salt and ground black pepper. After this, use a blender at maximum mode to grind the ingredients. This method cooking green oil is a basic one you can use. You should get a homogeneous creamy mass with green patches of parsley (see photo). We will need this ingredient as an addition to sandwiches.

Finished pieces fried meat Place on a plate and let the dish stand for at least 10 minutes before serving. Then you can add a side dish to the meat. A meat dish is perfectly complemented by boiled or fried potatoes, stewed, fresh or canned vegetables (green pea, beans, corn), mushrooms, cauliflower, salad of tomatoes and cucumbers, fresh herbs, grated horseradish root, butter with fresh herbs and spices (for sandwiches). The treat will also be accompanied by a marinade or sauce for meat that you like. You can also season the beef with the remaining juices released from the meat after frying (optional). Delicious entrecote in a frying pan, home-cooked with your own hands, ready.

Steak for dinner, good cut juicy beef, properly fattened and aged, properly fried - this is already a small holiday that few people will refuse. Alas, marbled beef You won’t eat every day, after the holiday there are always weekdays, 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 accompaniment 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 indicated time will be just right to coat golden crust, keeping 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.

Step 1: prepare the entrecote.

Remove meat from freezer 1 hour Before cooking, place in a deep bowl and let it melt at room temperature, without unnecessary heat treatment. Rinse the defrosted entrecote under running water, dry with kitchen paper towels and place on cutting board. Peel the meat with a knife, from the film, without cutting off the fatty layers, and cut crosswise into 2 pieces of equal weight, thickness up to 1.5 centimeters.

Step 2: salt and season the entrecote.

Cover the dried pieces of entrecote with plastic wrap and lightly beat with a coarse hammer. Then grate the meat coarse salt mixed with ground black pepper. Coat the entrecote with a little olive oil, place in a deep plate and let the meat soak in salt and pepper 5 – 10 minutes.

Step 3: fry the first side of the entrecote.

Place a frying pan with a thick bottom on the stove, turned on to medium level. Add butter and melt it. Then add 2 tablespoons of olive oil. Drop the entrecote into the heated mixed fat using kitchen tongs (fork). Be careful, as the fat will sizzle and splash! Fry one side of the meat for 45 minutes, without moving it from its place, so that the bottom layer is covered with a beautiful, uniform brown crust. When the fried side becomes dark - Brown Use a spatula to turn the entrecote over to the other side.

Step 4: fry the second side of the entrecote.

Screw the stove to a low level and fry the second side of the entrecote until browned, for 5 – 7 minutes. During this time, the meat will be almost completely cooked, but the inside will remain half-raw. While the entrecote is roasting, turn on the oven and preheat it up to 80 - 90 degrees.

Step 5: bring the entrecote to full readiness.

After frying, your piece of meat is still raw inside and needs to be brought to full readiness. Of course, hot food is never raw and you already want to try the dish, but be patient. Place the pan with entrecote in a preheated oven for 2 minutes. Then turn it over to the other side and turn off the oven, open the door slightly so that a narrow gap is formed, and keep the meat in the oven for another 2 minutes. Place the finished entrecote on a plate and garnish with sprigs of dill and parsley.

Step 6: serve natural entrecote.

Natural entrecote is served hot on a flat, large plate, with the oil in which it was fried poured over it. When cut, the piece is pink in color and when you press it with a fork, a light pink juice should come out.

This dish is served as a side dish with boiled or fried potatoes, vegetables baked in the oven or grilled, mashed potatoes, rice, any vegetable salads. Like any meat, natural entrecote is pleasant to savor with semi-sweet white wine Chardonnay or Gewürztraminer. Those who are against alcohol should prefer to sing this dish mineral water without gas or juices with sourness, for example, pomegranate, orange, multi-vitamin from citrus fruits. I hope you liked the natural entrecote! Bon appetit!

- − When frying entrecote, do not cover the pan with a lid under any circumstances, otherwise instead of naturally fried entrecote you will get ordinary stewed meat.

- − Don’t be afraid to cook the entrecote in the oven until it’s ready; the myth that the meat turns out overcooked or completely baked is a complete fabrication. Some parts of the entrecote, or more precisely, the fatty layers, must separate from the connective tissues and reach full readiness, and this can only happen at high temperature, which, unfortunately, the frying pan does not fully provide. The caramel taste of the finished dish depends on high heat treatment.

- − Natural entrecote can be served with various types sauces, it can be cracker sauce, almond sauce, tomato sauce or spicy sauce Chile.

- − To give the meat an exotic taste, you can use any dried and ground spices intended for meat.

- - Sometimes, in order to give the entrecote an interesting flavor, first fry a couple of pieces of onion and a couple of garlic in heated fat for 4 - 5 minutes, the fat absorbs the aroma of these ingredients and, during frying, transfers this smell to the meat.

- − Do not mislead yourself and do not pour vinegar on the meat! Vinegar is good for kebabs and marinating meat. But it is not suitable for beef entrecote, which due to this additive can taste harder than rubber sole!

Entrecote - beef chop cutlet on the bone, made from intercostal meat. It is fragrant, softest and juicy piece meat. restaurant dish, which came to us from the cuisine of the French. Although in fact the recipe for beef entrecote is not so complicated. It’s not difficult to prepare it if you know the nuances, otherwise even perfect beef may come out dry and tasteless. In this article we will tell you how to prepare classic beef entrecote and with the addition of flavor-enhancing ingredients.

Entrecote is a special, very delicate to prepare and extremely tasty part. beef carcass. Initially, it was cut exclusively from ox meat, moreover, as the primary sources write, from the intercostal space between the 9th and 10th ribs. Today, even restaurants’ requirements for entrecote have become simpler: this meat dish is prepared, among other things, from pork, but classic version- from beef. Moreover, in this place the meat is especially tender, so it can be cooked by quick frying, without resorting to subsequent stewing.

Often before cooking, meat is beaten a little, and to make it more soft, it is treated with special softeners. Now about how to fry beef entrecote - a classic recipe and with variations.

How to marinate meat correctly

Even the most best piece needs to be marinated. Before this, the meat is washed and dried with a towel. It is lightly beaten with a kitchen hammer, then rubbed with a mixture of pepper, salt, herbs and chopped garlic. It is better for the piece to sit in the marinade overnight or at least three hours.

Meat from freezer must be completely defrosted before marinating. The pieces should be cut across the grain and no more than 3 cm thick.

The marinade for entrecote can be as simple as salt and pepper. You can complicate the composition by cutting several onions into rings, adding a little broken bay leaf, salt, pepper and wine (you can also take beer). Liquid is taken at the rate of 1 glass per 1 kg of meat. Not bad for entrecote in marinade and nutmeg, in general, spices can be taken to taste.

Next you need to fry the entrecote in a frying pan or cook in the oven.

How to fry entrecote in a frying pan

Entrecote is fried in a frying pan on vegetable oil or on a mixture with the addition of cream. The fire should be high so that the meat quickly “seizes” and the juice is preserved inside the piece. A few minutes is enough for the meat to brown on one side. After this you need to turn the piece over.

To cook in a frying pan, you need to take a piece about 3 cm thick. For one entrecote, meat weighing half a kilogram will be used, this will be a portion for two. For frying you need two to three tablespoons of oil.

This is done like this:

Pour oil into the frying pan. If you are cooking in a non-stick frying pan, you can simply grease the piece of meat well before cooking.
Dry the beef and rub it heavily with salt and freshly ground pepper. Spices are taken to taste, but if you need it spicier, then add more pepper.
When frying meat, it is not advisable to use a fork; turn the piece over better with a spatula or tongs.
Before serving, the entrecote, fried on both sides, is left to sit for a while so that the latter can “rest.”

Beef entrecote in the oven in foil

Entrecotes baked in foil in the oven are very tasty and tender. Wrap the meat to prevent it from drying out.

Products needed:

half a kilo of beef;
1 teaspoon of ready-made grain mustard;
a little salt to taste;
a little coriander;
20 g lemon juice;
5 g each of honey and soy sauce;
other spices.

Execution process:

The washed and dried piece is rubbed with a mixture of honey, mustard, lemon and spices, and left in the marinade for half an hour.
Then put it on foil and wrap it so as to retain the juice.
Place in the oven and bake at 180 degrees for about 20 minutes, after which the foil is unrolled, the juices poured over the meat and allowed to fry.

Cooking in the sleeve

To prepare entrecote baked in a sleeve, you will need the following products in any volume:

a piece of meat on the bone;
a spoonful of prepared mustard;
a couple of tablespoons of olive oil;
juice of half a lemon;
salt, pepper, dry spices taste;
garlic.

Progress:

Spread the meat with mustard and place in the refrigerator for an hour. During this time, mustard will soften even the most elderly meat.
Take out a piece, wash and dry.
Water it lemon juice, oil, which can be anything, but ideally olive oil. Oil is a kind of conductor of all the spices into the meat fibers, and it also adds softness to the low-fat entrecote.
Sprinkle the meat with salt, herbs and pepper, grind all the spices well over the piece.
Stuff the meat with thinly sliced garlic.
Let it lie for a quarter of an hour in a warm place and bake in a sleeve at a temperature of 175 degrees. Bake for one and a half to two hours depending on the size of the piece.
Serve with boiled whole potatoes, mashed potatoes or vegetable side dish.

Entrecote in Breton style

Very tasty and truly french recipe- Breton entrecote.

Products:

meat - 0.6 kg;
50 g each of butter and onions;
a little salt and pepper to taste;
green parsley.

Let's cook like this.

Lightly chop the meat into pieces.
Marinate it in salt and pepper.
Drizzle with oil and leave to sit for a while.
Fry very quickly over high heat until the meat is coated appetizing crust, but the inside remained damp.
Place a mixture of butter on the bottom of a deep dish, grated onion and chopped parsley. Place the fried meat on top of this green mass, cover with a plate and leave the dish in a water bath until cooked - this will take about 8-10 minutes.
Before serving, garnish with entrecote mashed potatoes, pour over the juice remaining after stewing the meat.

Beef entrecote with apples and onions

For 1.3 kg of meat you will need:

1 tsp salt;
1 large onion;
1 glass of water;
a little garlic or garlic powder;
half a spoon of soy sauce;
a little Browning sauce and Worcestershire sauce;
corn starch - a couple of tbsp. spoon;
apples for garnishing (4-5 pcs.).

How to cook beef entrecote:

In a coated frying pan, brown the meat on both sides.
Put meat product into a saucepan and pour water, put on fire.
Pour in Worcestershire sauce, salt and add garlic powder or add finely chopped garlic.
Place chopped onions and apples on top of the meat. Keep covered over low heat until the beef is tender.
When the meat is cooked, you need to remove it and set it aside for a quarter of an hour until it is ready for slicing.
Strain the remaining liquid from the stew, put it on the fire and simmer until about 2 cups remain. After this, add diluted starch. Add Browning sauce as well. Cook everything together until thickened.
Pour the sauce over the beef and serve with apples and onions.

Entrecote is easy to prepare. It makes a great main course. festive table and is good as a dish for everyday dinner.