Entrecote is one of the dishes of French cuisine, deeply rooted in the domestic restaurant menu. For the first time having heard its name, many imagine something refined, aristocratic. In a way it is, but everything is much simpler than it might seem at first glance.
Entrecote is a piece of carcass carved between the ridge and the ribs, sometimes it is left directly on the costal bone. The pulp in this place is tender and juicy, dishes prepared from these mouth-watering slices are called entrecote.
Today we offer you to cook entrecote in a pan - tender fried or stewed meat in a sauce with an exquisite delicate taste, an ideal addition to any side dish. The dish is perfect for serving with fresh vegetables or salads from them.
Cooking technology of entrecote in a pan
• In the pan, you can cook entrecote from any kind of meat. Traditionally, it is beef, but in modern cooking they use pork and even lamb.
• Meat for entrecote cooked in a pan should not be fresh - paired. To make the dish tender and juicy, the flesh must be aged after slaughter. Usually, on the packaging of a product purchased at a supermarket, the date of slaughter is indicated, according to which one should be guided.
• A good entrecote is obtained from pieces no thicker than 2.5 cm, and on the bone meat or not, does not play a decisive role. But it is precisely the bone that makes the taste of the dish more saturated. After cutting the meat into pieces, pay attention to the thickness of the fibers. It is desirable that they be not only dense, but also thin. Such meat does not need to be beaten, but if its fibers are thick, still slightly beat off the pieces.
• To prepare an entrecote, use an ordinary heavy pan, ideally a cast-iron or special grill pan. It is in such dishes that it will be easier to control the cooking process.
• In many respects, the success of the dish also depends on the proper heating of the oil or the grill pan. The temperature should be very high, the entrecote should sizzle in contact with oil or the surface of the pan. Otherwise, the meat, not having time to fry inside, burns outside.
• Start frying the entrecote should be at maximum temperature, and go to a lower heating should be after the meat is sufficiently browned. For medium frying, entrecote must be cooked on each side for 4 minutes. It takes three minutes to get meat with blood. For a complete frying, it is recommended to fry the entrecote for three minutes at maximum heat, and bring to readiness for 6 minutes, on a fire slightly below average.
• Be sure to control the dryness of the meat and its temperature before roasting. Dry the entrecote dry with disposable towels, put it out of the refrigerator two hours before cooking. This will ensure uniform frying.
• Spices. Ground black pepper, and best of all, ground or ground in a mortar, is something you can’t do without. Other spices and herbs may also be required, depending on the recipe, and wine can be used to stew.
The classic recipe for beef entrecote in a grill pan
Ingredients:
• beef entrecote - 550 gr.;
• three tablespoons of quality olive oil;
• pepper of own grinding.
Cooking method:
1. We wash the meat and leave for two hours to warm. As soon as it reaches room temperature, thoroughly wiping it with a towel, remove all moisture from the piece. Rub the mixture of pepper and salt into the pulp, grease it with vegetable oil.
2. On a strong fire, place the grill pan and heat it so that it becomes very hot, but does not smoke. We spread the entrecote in the pan and fry on both sides for five minutes.
3. Ready, cooked according to the classic recipe, spread the entrecote on the dish and stand without serving for 10 minutes.
Pork entrecote in a pan - "In Warsaw"
Ingredients:
• pork loin - a pound;
• a raw egg;
• three tablespoons of flour;
• refined oil;
• 100 gr. coarse crackers from a white loaf.
Cooking method:
1. We wash the pork, with a disposable towel, remove the remaining water from the meat and cut into slices, a little wider than one and a half centimeters. Lightly beat off.
2. Mix a little salt with ground pepper, rub pieces of pulp with this mixture.
3. Pour flour in one bowl, breadcrumbs in another, and beat eggs well in the third. Dishes for flour and crackers should be wide so that a portion piece can fit freely in it.
4. On a medium heat we place a thick-walled pan and, pouring oil into it about half a finger, warm it up. You can add a little cream to vegetable oil, then the crust on the entrecote will turn out to be more ruddy and tender.
5. Salted pieces of pork are alternately baked in flour, then dipped in beaten eggs, breading in breadcrumbs. After breading, immediately slice the slices in hot fat and fry until a thick blush on both sides.
6. If the meat is not ready enough, put the steaks on a roasting pan over a sheet of foil. Cover with another sheet on top and put in the oven for half an hour, heated to 120 degrees.
Stuffed entrecote in a pan with sour cream sauce with wine
Ingredients:
• 100 grams of fresh bacon;
• kilogram of beef;
• three eggs;
• half a glass of 20% sour cream;
• potato - three small tubers;
• fresh parsley and dill;
• nutmeg and ground black pepper;
For the sauce:
• three tablespoons of butter;
• head of a bitter onion;
• half a glass of white wine;
• a spoon of flour;
• one glass of liquid sour cream.
Cooking method:
1. We wash the meat, dry it and cut it in portions. Lightly beat off, laying a package, and apply quite wide incisions on the sides of each piece. Do not cut to the opposite edge, we need a pocket for the filling.
2. Separately, boil peeled potatoes and eggs. After cooling, cut both into small cubes. In the same way we grind fat, combine all these components. Mix sour cream with nutmeg and chopped herbs. Add dressing to the crushed products, slightly add and mix well.
3. We put the prepared stuffing in the pocket of the entrecote and tightly fasten the edges with wooden skewers.
4. Peel the onion, cut into half rings and fry in vegetable oil. Evenly distribute the onion rings along the bottom of the pan, spread the prepared entrecotes on top of them.
5. Fill everything with wine and put on a moderate fire. Stew the meat under the lid until tender.
6. In the sour cream prepared for the sauce, add the flour and mix thoroughly, leaving no lumps.
7. We put ready entrecotes on portioned plates, and in the pan, after them, sour cream mixed with flour. Stir thoroughly, warm the sauce a little and pour the meat on it.
Beef entrecote in a pan with spicy mushroom sauce
Ingredients:
• beef steak - half a kilo;
• acute adjika;
• refined oil.
For the sauce:
• three boiled and raw eggs;
• horseradish;
• vegetable oil 250 ml;
• 100 gr. pickled mushrooms;
• sugar;
• 250 gr. liquid, 15%, sour cream;
• 3% table vinegar;
• two small pickles.
Cooking method:
1. Cut the meat into slices and carefully, so as not to tear the fibers, beat through the bag. After rubbing the chunks with a mixture of salt and pepper, put in the cold for half an hour. We get it, warm it at room temperature for an hour and rub the pieces with adjika.
2. In a pan, heat the vegetable oil. It should be very hot, but not smoke at the same time. Dip the pieces of beef in the warmed fat. Cook for two minutes with intense heating, then slightly reduce the heat and fry another seven minutes. Turn over, fry the other side.
3. Cooking the sauce. This is best done while the meat is "warming up." We crumble the yolks of the boiled eggs, add the raw yolks to them and grind into a homogeneous mass. While stirring, gradually introduce vegetable oil into it.
4. Finely chop squirrels and mushrooms. We pickle pickles and horseradish with a grater, cucumbers on medium, and horseradish the smallest. We shift the crushed components into the yolk mass, add sour cream and mix well. By adding salt, vinegar and sugar, we adjust the taste of the sauce.
5. We spread the hot entrecotes on the dish and pour the sauce, its remains are served separately, overflowing into the gravy boat.
Fragrant entrecote in a pan in red
Ingredients:
• two thick pieces of pork pulp (loin);
• large onion;
• 100 ml of red wine, dry;
• a spoon of fresh chopped parsley;
• 100 gr. creamy, only natural, butter.
Cooking method:
1. Season the dried pieces of pork with ground pepper, rubbing it into the pulp along with salt. Spread in melted, well-warmed butter and fry over high heat. The duration of frying on one side depends on which one you want to get the entrecote, and can last from three to 6 minutes. We chop the finished meat into a plate and cover so that it does not cool.
2. In a pan on which the meat was fried, put a small piece of butter. After waiting to melt completely, lower the finely chopped onion and fry until a light amber color. Pour red wine to the onion, cook for three minutes without reducing heat. About a third of the sauce should evaporate.
3. Put the previously fried entrecotes into the pan and bring to readiness under the lid, setting the heat slightly less than average. At the end we put fresh parsley, and immediately remove from heat.
A simple recipe for entrecote in a mutton pan
Ingredients:
• lamb on the bone - 800 gr.;
• four tablespoons of vegetable oil;
• pepper;
• ground cinnamon;
• dried ground rosemary.
Cooking method:
1. We wash the lamb and dry it. Then, chopping along the bone, divide in portions, three centimeters thick, and slightly beat off on both sides. We do not remove a bone.
2. In a thick-walled pan, add vegetable oil to the thickness of the finger and heat it under intense heating until it begins to bubble. Then we lower the heating to medium, put the broken entrecotes into the pan.
3. Frying the flesh for three minutes, slightly reduce the heat. Slightly add the upper part of the pieces, season with pepper and rosemary, and then with cinnamon.
4. Turn over and bring to readiness the second side. In total, it takes 10 minutes to cook an average entree.
Entrecote in a pan - cooking tricks and useful tips
• Turn the entrecote less often - the meat will fry evenly and its edges will not dry. If during frying in a grill pan this is done only two or three times, a beautiful lattice pattern is formed on the surface of the entrecote. To get a mesh “pattern”, fry the entrecote in one position for a quarter of an hour, and then turn and hold for another 50 seconds.
• Do not use sharp objects; turn the entrecote only with special cooking tongs - its golden crust will preserve its integrity and juice will not leak.
• If for some reason the meat is not fried, bring the dish to readiness in the oven, covering it with foil or in the same pan, but under the lid.
