A woman's life is full of worries and troubles, and therefore, having exhausted herself during the day, there is no strength left by the evening, but any caring wife and mother should think about a delicious dinner.
And if only to think, but it still needs to be cooked, and since there is no strength for a complex dinner, we offer you a simple recipe for how to fry pork entrecote in a pan. The main secret this dish- in the speed of preparation and high-quality ingredients, and if you also prepare the side dish in advance, then the whole process will take no more than 15 minutes.
Classic French entrecote: recipe with cognac
Ingredients
- — quantity at your discretion + -
- - for frying + -
- - taste + -
- Cognac - 3 tablespoons + -
- - taste + -
So, what is an entrecote? Literally, from French, this translates as "entre" - meat and "cote" - a rib, that is, a piece of meat cut between the ribs. Entrecote does not have a bone, besides, it is not too thick, which distinguishes it from a steak.
Now that it has become a little clearer what exactly we will cook, we can begin the process of preparing a wonderful meat dish.
- First of all, prepare the meat: it must be washed under running water and dry with a paper towel - we do not need excess moisture. Unlike beef, pork entrecote does not need to be beaten off, it will turn out juicy and tender anyway.
Do not rush to immediately salt, as salt can draw moisture out of the meat - then the entrecote will be dry.
- Heat up the pan over high heat. We add a little vegetable oil.
- Now it's up to the meat. Carefully put it in the pan - so that there is a distance between the pieces: the entrecote should be fried, not stewed. If your frying pan is too small or there are too many people who want to have dinner, fry the meat in parts, putting the finished ones on a separate plate.
- When you start frying pork - do not reduce the fire, leave it as strong. Fry the meat in a pan without covering it with anything. Don't worry, if you've dried the entrecote well with paper towels, the oil won't splatter in all directions.
The most important question: how long to fry pork entrecote in a pan? No more than 30 seconds on each side! No more needed, even if you prefer to cook until done.
- So, put the meat in the pan, and after 30 seconds turn it over to the other side. At this stage, you can already add salt and black pepper, sprinkle them on the upper side of the entrecote.
In the classic version, other spices are not provided, but if you cannot live without "Provencal herbs", then you can add them to a hot dish. - Another 30 seconds - and remove the meat from the fire. If you are frying in several stages, just put a piece on a separate plate and start frying the next batch. If everything fits right away, go to the next step.
Pour the cognac into the hot pan. We wait 10 seconds until it starts to boil, and then tightly cover with a lid and immediately turn off the stove. If you have an electric stove, move the pan to a cold burner.
Whatever aromas fly through the kitchen - do not look under the lid, at least 10 minutes. Only then will the entrecote turn out juicy and well-done.
The subtleties of cooking pork entrecote
- While the meat is “resting” in a frying pan under the lid, you can heat up a side dish or prepare a vegetable salad. Roasted vegetables and stews are also perfect for a French dish.
- Prepare entrecote according to the number of servings. If you don’t eat everything in one sitting and decide to send the leftovers to the refrigerator, and then heat the meat, for example, in the microwave, then keep in mind that it will become much tougher than freshly cooked.
- Choose a frying pan that is the right size, has a good non-stick coating, and has a tight-fitting lid. For the sake of beauty, you can take a “grill”, then beautiful stripes will turn out on the meat.
- Serve the meat immediately, sprinkled with finely chopped herbs and watered with a small amount of juice released during frying.
Be sure to write down the recipe for how to fry pork entrecote in a pan in your cookbook. Believe me, it will come in handy more than once, and not only for quiet family dinners, but also for loud festive feasts.
Enjoy your meal!
Entrecote in French means a piece of meat cut from the intercostal part of beef. But entrecote can also be prepared from pork. For many, buying such a piece of pork will be much easier and more convenient. And so today we will cook pork entrecote, and at home. I have come across this dish on the restaurant menu more than once and have always tried it. Once they even cooked it for me on an open fire, which was just wonderful. But since this cannot be repeated at home, we will use an ordinary frying pan. Such a dish, namely a fried piece of meat, is the best treat for all men. Fry pork entrecote in a pan, as in our recipe with a photo, serve any side dish - for example, and you will certainly receive a lot of compliments in your address. Do not be surprised, because the entrecote is a juicy, fragrant and freshly fried piece of meat. For him, you should not use a lot of spices, let it be only salt and pepper to emphasize the taste of pork. 
- 400 grams of pork for entrecote,
- a couple of pinches of salt and pepper,
- 2-3 tables. l. vegetable oil.
How to cook with a photo step by step
We wash the entrecote with cold water, wipe it with napkins to remove excess water. Lightly beat the pulp with a hammer, then rub with spices: salt and pepper. We use pork on the bone for entrecote, it will turn out beautiful and tasty dish. If there is fat, don't worry, it will almost fry in the pan and you won't notice it yet. 
Pour the meat with vegetable oil, use literally 1 tablespoon. We oil the pork on both sides, so we seal it and create an invisible film. With such actions, we will keep the pork juices inside and the entrecote will turn out just magical. 
Pour the remaining vegetable oil into a frying pan and heat well. When the oil starts to sizzle, put the pork in it and start frying. 
When one side is browned (after about 10 seconds), flip and fry the other side in the same way. When the entrecote has acquired a beautiful crust, then reduce the heat and fry for another 10-15 minutes at a quiet temperature to bring it to full readiness. 
Serve such an entrecote necessarily hot. Bon Appetite!
You can also cook
Entrecote is a bone-in beef chop made from intercostal meat. This is a fragrant, softest and juicy piece of meat. A restaurant dish that came to us from the cuisine of the French. Although in fact the recipe for beef entrecote is not so complicated. It is not difficult to cook it if you know the nuances, otherwise even perfect beef can come out overdried and tasteless. In this article we will tell you how to cook beef entrecote classic and with the addition of flavor-improving ingredients.
Entrecote is a special, very delicate and extremely tasty part of 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 the classic version is from beef. Moreover, in this place the meat is especially tender, so that it can be cooked by quick frying without resorting to subsequent stewing.
Often, before cooking, the 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 with variations.
How to marinate meat
Even the best piece needs to be marinated. Before this, the meat is washed, dried with a towel. It is lightly beaten with a kitchen hammer, then rubbed with a mixture of pepper, salt, herbs and minced garlic. In the marinade, it is better for a piece to stand overnight or at least three hours.
Meat from freezer must be completely defrosted before marinating. Cut pieces should be across the fibers and no more than 3 cm thick.
Marinade for entrecote can be the simplest - 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). The liquid is taken at the rate of 1 glass per 1 kg of meat. Not bad for entrecote in the marinade and nutmeg, in general, spices can be taken to taste. 
Next, you need to fry the entrecote in a pan or cook in the oven.
How to fry entrecote in a pan
Entrecote is fried in a pan in vegetable oil or in a mixture with the addition of butter. The fire must be large 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 that, you need to turn the piece over.
To cook in a pan, you need to take a piece about 3 cm thick. For one entrecote, meat weighing half a kilogram will go, this will be a serving for two. For frying, you need two to three tablespoons of oil.
It is done like this:
- Pour oil into the pan. If you are cooking on a non-stick pan, you can simply grease the piece of meat well before cooking.
- Dry the beef and rub heavily with salt and freshly ground pepper. Spices are taken to taste, but if you need to be spicier, then put more pepper.
- When frying meat, it is undesirable to use a fork; it is better to turn the piece over with a spatula or tongs.
- Before serving, the entrecote, fried on both sides, is left to lie down for a while so that the latter “rests”.
Beef entrecote in the oven in foil
Very tasty and tender are entrecote in the oven, baked in foil. Wrap the meat so it doesn't dry out.
Products required:
- half a kilo of beef;
- 1 teaspoon of ready-made granular mustard;
- a little salt to taste;
- a little coriander;
- 20 g lemon juice;
- 5 g 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, left in the marinade for half an hour.
- Then spread on foil, wrapped so as to preserve the juice.
- They are sent to the oven and baked at a temperature of 180 degrees for about 20 minutes, after which the foil is unfolded, the meat is poured with the released juice and allowed to fry.
Cooking up your sleeve
To prepare an entrecote baked in a sleeve, you will need products in an arbitrary volume:
- a piece of meat on the bone;
- a spoonful of mustard ready;
- a couple of spoons olive oil;
- juice of half a lemon;
- salt, pepper, dry herbs to taste;
- garlic.
Progress:
- Spread the meat with mustard and refrigerate for an hour. During this time, mustard will soften even the most elderly meat.
- Get a piece, wash, dry.
- Pour it with lemon juice, oil, which can be anything, but ideally olive oil. Oil is a kind of conductor of all the spices in the meat fibers, besides, it adds softness to low-fat entrecote.
- Sprinkle the meat with salt, herbs and pepper, grind all the spices well in pieces.
- Stuff the meat with thinly sliced garlic.
- Let lie for a quarter of an hour in a warm place and send to 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.
Breton entrecote
Very tasty and truly French recipe - Breton entrecote.
Products:
- meat - 0.6 kg;
- 50 g of butter and onions;
- a little salt and pepper to taste;
- green parsley.
We prepare like this.
- Slightly beat off the meat cut into pieces.
- Marinate it in salt and pepper.
- Drizzle with oil and leave to soak for a bit.
- Fry very quickly over high heat so that the meat is covered with an appetizing crust, but remains damp inside.
- At the bottom of a deep dish, put a mixture of butter, grated onion and chopped parsley. Put the fried meat on top of this green mass, cover with a plate and leave the dish in a water bath to come up until cooked - it will take about 8-10 minutes.
- Put chopped onions and apples on top of the meat. Keep covered over low heat until beef is soft.
- When the meat is cooked, it must be removed, set aside for a quarter of an hour so that it becomes ready for cutting.
- Drain the remaining liquid from the stew, put on fire and boil until about 2 cups remain. Then add diluted starch. Pour in the browning sauce as well. Cook everything together until thickened.
- Pour sauce over beef and serve with apples and onions.
Entrecote is easy to prepare. It can be an excellent main course of the festive table and is good as a meal for everyday dinner.
Beef entrecote is a chop cutlet, which is prepared from the intercostal part of the pulp. But cooking this dish requires certain skills, as well as knowledge of all the nuances, otherwise the meat will turn out tough and dry. To get the desired result, we recommend a recipe for beef entrecote in a pan from experienced chefs.
Ingredients:
- Vegetable oil - 40 g
- Beef - 650 g
- Salt, pepper - to taste
Cooking method
The meat must be washed with water, then dried with a cloth or paper towel and left for a while. To cook not dry entrecote, cut the meat not too thin. Salt each piece to taste and sprinkle with pepper if desired. In this case, you do not need to use different spices, it is better to supplement the taste of meat when serving with sauce.
And we continue to cook - we grease the meat with vegetable oil on all sides with a brush. Then we send the meat to a heated pan. Each piece needs to be fried on both sides for about 5 minutes no more, the time can be reduced by a couple of minutes, because it all depends on the desired result. Just be careful not to overcook the meat, and even more so, you don’t need to constantly turn it over. The final touch is roasting the sides.
This recipe is very simple, but the meat will turn out tender and very tasty. In addition, the dish can simply be supplemented with any tasty and low-fat side dish, with sauce, vegetables, or simply served with a slice of fresh bread.
Ingredients:
- Beef - 800 g
- Red dry wine - 500 ml
- Cream - 4 tbsp. l.
- Butter - 50 g
- Onion - 4 pcs.
- Starch - 2 tsp
- Salt and pepper - to taste
Cooking method
Rinse the meat and divide it into portions of the same size. Beat each entrecote, then season with salt and pepper to taste. Put the butter in a frying pan, then heat it up and start frying the beef pieces until golden brown. Put the cooked meat on a plate and start making the sauce.
Put the finely chopped onion in the pan where the meat was fried, and pass it. Then add the wine and boil the liquid over high heat until it has reduced by half. Then reduce the heat and add the cream, stir. In a separate bowl, mix pepper, salt, water 2 tbsp. l. and starch. Pour the resulting liquid into the sauce a little, while stirring constantly. Once again, finally, mix the cream with wine and pour the meat well with the prepared sauce. Serve entrecote after 3 minutes.
Ingredients:
- Beef - 500 g
- Coarse salt - to taste
- Butter - 50 g
- Olive oil - 2 tbsp. l.
- Pepper - to taste
Cooking method
Rinse the meat, pat dry with kitchen paper and place on a cutting board. With a knife, clean it from the film, but do not touch the fatty layer. Cut the meat into slices up to 1.5 cm thick. Beat the pieces of meat with a hammer, but before that cover them with a film, and then rub with black pepper and salt. Heat sunflower or olive oil in a frying pan and fry a little meat on it, then put it in a bowl and let it brew.
Take a heavy bottomed pan and place it over medium heat. Then completely melt the butter in it along with olive oil (2 tbsp. L.). Dip the entrecote there and fry it for 5 minutes. Then increase the heat and fry the next side for another 7 minutes until browned. Cover with a lid, reduce the heat to a minimum and fry the meat until fully cooked.
Put the cooked meat on a plate, and then decorate it with parsley and a sprig of dill.
In contact with
Classmates
How to cook pork entrecote
Today we are preparing a very tasty meat dish, pork entrecote. An experienced chef knows several ways to cook entrecote, fried entrecote in a pan, stewed entrecote, oven-baked entrecote, grilled entrecote. I combine two cooking methods and the entrecote is especially tasty. Ready-made entrecote is usually served with a side dish, potatoes or vegetables work well. I recommend serving horseradish sauce with entrecote.
Pork entrecote recipe:
- 4 pieces of pork on the bone is about 1.5 kg .;
- 2 onion heads;
- 3 tablespoons of soy sauce;
- 4 potatoes;
- 2 carrots;
- 2 bell peppers;
- 100 gr. sour cream;
A bunch of fresh dill;
- horseradish root;
- Salt and pepper to taste;
- Rosemary (not pictured).
Progress:
We cut the onion into strips.
Put the chopped onion in a large bowl, pour 3 tablespoons of soy sauce to it.
Roll the pieces of meat in this mixture, sprinkle with 1/2 teaspoon of rosemary.
Cover with cling film.
and put it in the refrigerator to marinate for 2 hours, you can overnight.
We get entrecote from the refrigerator. Remove all the onion from the meat, otherwise it will burn when frying. We put a frying pan on a strong fire, pour vegetable oil into it and fry the entrecote.
Flip to the other side, season with salt and pepper, and fry until crispy, but not cooked through.
While the meat is fried, cut the vegetables into large pieces, immediately salt.
We spread the pork entrecote on a baking sheet with high sides and send it to the preheated oven. Bake at 200 degrees for 20 minutes.
After 20 minutes, take out the baking sheet and put the vegetables to the meat. Onion from the marinade is also put on the meat.
Put the pork entrecote with vegetables in the oven and bake for another half an hour, unforgettable, pour over the meat and vegetables with the resulting juice.
While the meat is in the oven, make a hot horseradish sauce.
Put the dill, sliced horseradish and sour cream into a blender.
It's good to break everything, and the sauce is ready.
We take out the prepared pork entrecote from the oven, put it on plates together with vegetables, pour sauce over their horseradish and serve it to the table.
Horseradish seasoning is served with meat dishes. At the same time, he endows the dishes with healing qualities. Food becomes not only tasty, but also useful. Horseradish stimulates appetite, improves metabolism in the body, promotes the breakdown of fats.
Enjoy your meal!
For today I have everything. How do you like the recipe?
As an addition, I suggest watching a delicious video recipe for pork entrecote:
In contact with
It is translated as “intercostal part” (“entre” - between, “cat” - rib). The French, with their preference for cattle meat, prepare it from beef. But in the context of globalization, all terms have long migrated from their native land and have taken root in the dictionaries of other countries. Therefore, pork entrecote in the oven or on the grill is prepared and offered in quite respectable restaurants, not at all embarrassed by the “pork” origin of the main ingredient. So the entrecote in the oven in its juice "a la naturel" may well be pork.
Pork cut, cut into entrecote
This is a really simple option on how to cook a great entrecote in the oven in minutes. This refers to the time spent before laying the dish in the oven. It will bake for about 1 hour.
To feed 5 people you will need:
- pork entrecote - 5 pcs. (total weight approx. 1 kg)
- potatoes - 700–800 gr.
- spicy mustard (preferably) - 3 tbsp. lies.
- garlic - 4 cloves
- salt, coarse black pepper - to taste
- spices for potatoes (oregano, rosemary, curry, paprika) - to taste
- spices for meat (nutmeg, ginger, suneli hops) - to taste
- olive oil (you can use any peeled vegetable) - 3 tbsp. lies.
Cooking steps
A very simple and fairly quick recipe to cook in the oven.
1. Thoroughly wash the meat for the future entrecote in foil, dry it with a cloth or paper towel. We cut off the bone (if the meat is on the ribs) a little from the meat - the meat on the bone will be easier to process, and it will look more spectacular. The pulp is very easy to beat off.
2. Rub the pork with salt, pepper, and your favorite spices.
3. We make a mixture of mustard and crushed garlic and soak, coat the meat with it. Let stand as long as time permits. Optimally - about 10 hours in the refrigerator.
4. We wash, clean the potatoes, chop them into large slices (6–8 slices from 1 potato).
We make “fragrant oil” for potatoes from olive oil, spices for potatoes, salt. We roll the slices in this mixture and, without letting them settle (release the juice), we immediately put them together with the meat in a foil envelope. In this case, pork entrecote will be baked, and not boiled in potato juice.
6. Do not close the foil envelope completely so that the pork entrecote is not boiled. The optimal hole diameter is 5–8 cm.
7. Now is the time to place the entrecote out. Mode: "up and down", temperature from 180 to 200 degrees.
If the meat is made on the bone, the dish will be ready in an hour, if not, in 40 minutes. If the pork entrecote was made from a neck or a clean fillet, then it will be ready in 30 minutes (potato readiness time). In the last 10 minutes, open the foil completely to get a golden crust on the meat.
Bon appetit!
Homemade pork entrecote in the oven is much better than a restaurant one. After all, you yourself have seen that there are no special tricks in its preparation. But any man, having received such a delicious piece of meat on his plate, will appreciate your culinary skills.
The French name for beef tenderloin on the bone or simply tenderloin is entrecote. For a simple housewife, inexperienced in the secrets of French cuisine, the name sounds almost intimidating, raising doubts about her most elementary culinary abilities.
Meanwhile, people learned to fry meat on the same day when they got the fire for the first hearth. Therefore, be sure - it's not the name of the dish. Of course, there are some rules for well-done meat, and we will talk about this separately.
Pork entrecote in a pan - basic technological principles
Meat is meat, its taste is good on its own, without any special culinary delights. In order for the entrecote to be sufficiently fried and juicy, you need to choose it correctly. The best parts are those called marbled beef, they have a small fat layer in the muscle tissues. From pork, choose the neck part for "medallions" - this is the same fried meat, only without the bone.
In principle, any kind of meat is suitable for entrecote, from the bold part of the carcass. But beef is exactly the type of meat that the French called entrecote. More precisely, this is the intercostal part of the carcass of an ox. Of course, it is difficult to deal with such specifics in our time, especially since one carcass of meat suitable for preparing entrecote in accordance with refined French requirements contains no more than two and a half kilograms of delicacy beef tenderloin.
Therefore, we are considering other suitable options, given that the end result is juicy, moderately fried meat on the bone. However, without a bone - it is also possible.
Pork is good for entrecote because even the leanest parts of the pork carcass contain right amount fat to make the entrecote juicy.
Important: any pulp for frying should be cut into sufficiently thick pieces, and always across the fibers. The thickness of the meat portion is 15 mm, no more and no less. However, you can cut thicker if you like fried meat "with blood". It is important here that the piece does not burn on the outside during the frying process. In American cuisine, the degree of doneness of meat is a whole philosophy. Now let's focus on the classic, generally accepted version of entrecote frying.
When deboning, cut off the film: when frying, it rolls up the pulp, making it hard. If the flesh does not have a pronounced marble pattern on the cut (neck part), then leave a little fat on the surface, or put a piece of fat in the pan, next to or under the meat: fat gives juiciness. Without fat, muscle tissue, consisting mainly of protein, quickly folds under the influence of temperature, displacing the intercellular fluid, and the entrecote turns out to be dry and tough.
Do not beat off the entrecote - do not confuse it with chops, which, after beating, must be breaded. During this barbaric procedure, juice will stand out from the muscle tissue, it will surely evaporate during frying in a pan, and the entrecote will be spoiled. Naturalness is the main requirement for this dish.
As for diversity, it is achieved by various side dishes and sauces for meat, as well as by some methods of frying pork entrecote: in the oven, in a pan, on the grill.
Don't turn the meat until it's browned on one side. This requirement must also be met so that the juice remains inside the piece, and does not flow out during a chaotic toss. Roasting time - 3-4 minutes on each side at 180°C. The oven or frying pan must be preheated to the desired temperature, add a little fat to the frying dishes.
Do not add butter at the beginning of frying - it will burn; use vegetable or animal fat first, and to give a creamy taste, put butter at the last moment, turn off the heat, and cover the pan with a lid for five minutes.
Salt and spices meat should be sprinkled immediately before frying. No marinades - these are other recipes for cooking meat. But to get the right appetizing crust, there are some tricks, which are described in more detail in the recipes below.
1. Pork entrecote in the oven - natural and delicate taste with classic pork sauce
Ingredients:
Pork ribs with pulp 4 pcs.
Dijon (!) mustard 40 g
Fruit syrup or honey (to taste)
Smoked lard 100 g
For sauce:
Parsley
Lemon juice
natural yogurt
Ground pepper
Cooking:
Wash the steaks and pat dry with a paper towel. Lightly salt and pepper. Prepare the mixture from mustard and syrup in equal proportions, grease the semi-finished products on both sides. It is necessary to use Dijon mustard, as it has a more delicate taste.
Put pieces of lard on a baking sheet, between servings of meat: during frying, the smoked flavor will be transferred to the dish. In a preheated oven, place a baking sheet on the top shelf. Bake meat until light brown. Turn off the oven and let the entrecote rest for at least five minutes.
Sauce:
Combine spicy leafy greens with garlic, lemon juice and yogurt. Blend thoroughly with a blender until smooth. Add salt and pepper. We do not give any specific figures indicating the amount of ingredients for the sauce, because spices and spices are a personal matter. But try not to overdo it: choose average values \u200b\u200bif guests are invited to dinner, whose tastes the owners of the house are not aware of.
2. Pork entrecote in a pan in red wine, with a side dish of baked vegetables
Usually white wines are served with pork, but sometimes breaking the rules has a pleasant effect on the taste of the dish. Just choose dry or semi-sweet wine, otherwise you will have to pick up a special sauce and side dish for the sweetish taste of fried pork.
Ingredients:
Pork steak 2 pcs.
Rosemary
Onion, bulb (small heads) 6-8 pieces
Olive oil 50 ml
Red grape wine 100 ml
Pears, sweet - by the number of servings (one each)
Ginger (root)
Eggs 2 pcs.
Olive oil 75 ml
Lemon 1 pc.
Cooking:
Divide the tenderloin into portions, the size of a palm and a thickness of 1.5-2 cm. In a frying pan, in heated oil, put rosemary, fresh or dried, a pinch of ground cinnamon, a few peas of allspice for aroma. As soon as you smell the spicy smell, put the meat, pre-salt and pepper it on both sides. Fry on one side, turn over, put the small onions and pour in the wine. Wait until it has completely evaporated and a crust will also appear on the second side of the steaks. If you use dry wine, then add a spoonful of sugar or honey to the pan with it to make the crust caramel. Transfer the finished meat to a dish - let it relax.
Proceed to the more difficult stage - preparing the sauce. In the pan where the meat was cooked, fry the slices of peeled pears, adding more cinnamon, if necessary, fresh, finely grated ginger, lemon zest and juice. Place the cooked, soft pears in a blender and chop. One whole slice can be left to decorate servings.
Beat the eggs at high speed of the mixer, gradually adding oil, pepper, mustard, honey and salt to them. Combine egg mass with fruit puree. Achieve a medium puree consistency by steaming the sauce. Bring to taste. Serve chilled.
To this sauce with pork entrecote in a pan, serve french fries or boiled rice as a side dish.
3. Pork entrecote in the oven with mushroom sauce and buckwheat porridge
Ingredients:
"Medallions" (intercostal part, pitted) - 1 pc. per serving (150 g)
Bacon, smoked
Parsley
For the sauce (per serving):
Sour cream (15%) 70 g
Dry white mushrooms 20 g
Butter, melted 40 g
ground bay leaf
Cooking:
Preheat the oven. Line a baking sheet with foil. Prepare a second sheet to cover the meat. Put the herbs and bacon on the bottom. Lay out the pieces of meat, washed, dried and sprinkled with spices.
If you chose boneless meat, then you can immediately cover it with sauce and bake. It is more convenient to serve the sauce separately to the entrecote on the bone.
It is advisable to soak washed dried mushrooms in advance in water or milk. Better soak them overnight. Milk should be chosen not pasteurized, whole, so that all lactic bacteria are alive - they will help revive the mushroom smell.
After soaking, transfer the mushrooms to the pan, preheating the oil, and sauté, along with the chopped onions. Add some sour cream hot water so that it does not curl in the pan, pour the mushrooms with the mixture. Add flour to thicken the sauce. Stir the sauce constantly with a whisk. Season to taste with spices, salt. Bring to a boil and remove from stove. Pour the sauce into a blender and puree. Before serving, add chopped dill to the mushroom sauce on sour cream.
Prepare buckwheat porridge for a side dish.
4. Pork entrecote in a pan with pumpkin orange sauce and ricotta
Products:
Entrecote 4 pcs. 250 g each
White wine, dry 100 ml
Flour, potato 30 g
Butter, butter 75 g
Oranges 0.6 kg
Pumpkin, nutmeg (pulp) 400 g
Cherry 8 pcs.
Cheese, pickled (to taste)
Cooking:
Fry the prepared meat in a pan, on both sides for four minutes. Heat the pan well and add some oil. Everything is done as described above.
The decoration of the dish is a bright orange sauce, vegetables and pickled cheese. The tender taste of ricotta goes well with the meat.
Cut the pumpkin into large cubes, cherry tomatoes into halves. Fry the vegetables in the same pan where the meat was fried, but add a little to the meat juice herbs, a couple of tablespoons of sugar. Wait for the sugar to dissolve and mix with the flavor of the spices, but not darken. Put vegetables and add some salt. Fry evenly on all sides, gently tossing them with a spatula. Transfer to a plate.
Remove zest from oranges. Carefully clean some of the citrus fruits by removing the membrane films, and squeeze the juice from the rest - 100-150 ml. Orange slices will be needed to decorate the dish and give freshness, sweet and sour taste. Combine juice with wine and mix with starch. Again, in the same pan, melt the butter. Add chopped fresh ginger, one star anise (it has a very strong aroma!). Pour in the mixture of wine, juice and starch. Stir the sauce, and, bringing it to a boil, pour through a fine sieve into a gravy boat. To balance the taste, do not forget to add salt, and for spice - ground chili.
Serve the entrecote in portions: put meat on each plate, fried vegetables and pieces of cheese next to it. Pour the sauce moderately, in a thin thread, to stimulate the appetite. Together with the dish, serve the sauce separately, in a gravy boat.
5. Pork entrecote in the oven - a hearty Sunday breakfast with baked potatoes and vegetables
Ingredients:
Pork (tenderloin) 3 portions of 180 g
Potatoes, peeled 450 g
Fat, pork or vegetable (for frying) - optional
Salt, spices
Mustard 50 g
Water 70 ml
Sour cream or cream 100 ml
Chopped greens.
For sauce:
Cloves, coriander, pepper (ground spices)
Tomato puree 200 g
Sugar and salt - to taste
Pickled mushrooms, sliced 150 g
Carrots in Korean 200 g
Fresh cucumbers 300 g
Cooking:
On a baking sheet covered with foil, put the potatoes, cut into large bars, prepared meat. Spread the pieces of fat evenly between the ingredients. Add spices. Cover all this with a second sheet of foil, and bake at 180 ° C for half an hour. From water, honey and mustard, prepare a mixture to lubricate the surface of the meat.
Take the tray out of the oven for a minute. Remove the top sheet, raise the oven temperature to the highest setting, and brush the meat with the mustard and honey mixture. Add chopped greens to sour cream, cover potatoes with it. Return the pan to the oven to brown.
Add spices to taste in tomato puree, mix. The sauce is ready.
Serve hot with a complex side dish and sauce.
6. Pork entrecote in a pan with fresh apples and cucumbers with mayonnaise
Ingredients:
Tenderloin (for chop) 400 g
Fat for frying
Garnish - in equal proportions:
Cucumbers, fresh
Sweet and sour apples, peeled
Lemon juice (for onions and apples)
green onion
Mayonnaise - to taste
Cooking:
Fry the meat in a pan the classic way. Let cool slightly on a plate and cut into strips.
Cut cucumbers and peeled apples in the same straw. Soak apples and chopped onions for a few minutes in lemon juice; juice can be diluted with water.
Arrange fried meat, apples, cucumbers and onions in rows on serving plates (4 pieces). Pour the dish with mayonnaise and serve.
To decorate the dish, cranberries, fresh parsley leaves, pickled peas are suitable.
Pork entrecote in the oven - useful tips
- The choice of sauce for fried pork largely depends on the side dish, because almost any taste is suitable for meat separately: creamy with mushrooms or garlic, spicy herbs, spicy or tender tomato. Pork can be served with horseradish, mustard, sweet and sour berry sauces - any "outfit" is suitable for pork entrecote.
- It is appropriate to prepare the sauce based on the fat remaining after frying the meat. In this case, the meat juice and fat will ideally bind the meat and garnish into a single composition.
- Serve glazed baked apples or pears with sweet and sour fruit sauce, and rice as a side dish. Combine entrecote with buckwheat porridge with mushroom sauce. There is no need to prepare a sauce for vegetable salads: they already have a sufficiently juicy texture that improves the digestion of meat. If you chose garlic sauce, then serve potatoes or other baked vegetables as a side dish.
- Be sure to wipe the sauce after stewing, grind to a homogeneous consistency: it will have a more attractive appearance and not distract from the main dish to which it is served.
Choosing meat for entrecote. For a good entrecote, you will need an intercostal beef tenderloin. This is the most marbled part of the beef. Aged meat is good for gourmets. Entrecote can be on the bone or without it. When choosing meat, press the flesh with your thumb. If a dent remains, the entrecote will be soft, if the meat is springy - “rubber”. Cut the meat into portions one and a half to two centimeters thick. You should know in advance what portion of what size and weight you are going to do. The usual portion is 400-450 grams of raw meat. You also need to decide what degree of roasting the entrecote you need. Important: during the frying process, the meat loses 25-30 percent of its original weight. This depends on the degree of roasting.
Lightly beat the meat. If you decide to make a natural entrecote, it is best to use a grill or a thick grill pan. If the latter is not available, a cast-iron heavy skillet is perfect. Before frying the entrecote, heat up the grill or pan. The grill, as well as the pan, must be heated very well, otherwise the meat will start to stick to it. If you use a frying pan, then after warming it up, grease it with beef fat. It does not give the meat a foreign smell, unlike vegetable or olive oil. The amount of fat (or oil) should be kept to a minimum.
A few words about the degrees of roasting. For entrecote, medium or medium well is ideal. In the first case, we fry the entrecote for about three and a half minutes on each side; on the cut, it should be pink in color, very juicy in taste. This is the most popular roasting method. In the second case, fry each side for five to six minutes, the entrecote inside will be light pink, also juicy. For lovers of meat with blood, there is a degree of medium rare, such meat is fried on each side for a minute and a half, it has a red-pink color inside. The last degree, fully fried entrecote, Well done, is highly discouraged. The meat is not juicy, completely "killed", although fried. That is, no longer an entrecote. How to fry entrecote, you decide for yourself.
If there is no grill and you use a frying pan, it is enough to close the meat on both sides, for a minute each, then put the entrecote in the oven for 15-20 minutes at a temperature of 180-200 degrees. Entrecote is served hot, a minimum of seasonings - salt, pepper. Before you cut the entrecote, let it "rest" for a couple of minutes on a plate. Very often, however, entrecote goes with a side dish or sauce. Important: we prepare the sauce separately, as well as the side dish. Fry entrecote in sauce - bad manners! If the recipe requires breading, then first roll the entrecote in flour or breadcrumbs.
Do you love meat dishes? Then you will certainly enjoy the entrecote, of course, if you can cook it correctly.
What is this dish?
Entrecote is not so much a separate dish as the name of a part of the carcass. AT traditional cuisine In France, this is the name given to a piece of ox meat, cut in the area between the ridge and ribs. Moreover, the same part of a cow or calf has a different name - a medal. But there is a broader sense of the concept, which includes any piece of meat (usually beef) that is approximately the size of the palm of an adult and about 1.5 cm thick.
Interesting: the name is translated from French literally as “between the ribs”, which reflects the essence of the concept.
How to cook?
Entrecote can be prepared not only from beef meat, but also from pork. Moreover, there are many different ways, and some of them are discussed below.
Option number 1
You can make a juicy entrecote in the oven. To do this, prepare:
- four pieces of pork, cut between the ribs (i.e. entrecote)
- a couple of tablespoons of vegetable oil;
- three tablespoons of soy sauce;
- a third of a teaspoon of black ground pepper;
- ground ginger;
- salt.
Cooking:
- First, wash the pork pieces and beat them well so that they are more tender. Then rub each entrecote with a mixture of ground ginger, salt and pepper.
- Take a baking sheet and grease its bottom with oil (not very plentiful, because the meat is in the process heat treatment will release fat).
- Lay the pieces of pork on the bottom, pour over them with the remaining oil, as well as soy sauce.
- Preheat the oven to 190 or 200 degrees and send a baking sheet with entrecote into it for about thirty or forty minutes.
Option number 2
This recipe involves using beef as the main ingredient and frying it. The list of ingredients includes:
- entrecote weighing no more than 250-300 grams (if it is large, then it should be cut);
- two cloves of garlic;
- spicy seasoning, for example, suneli hops;
- salt and pepper if desired;
- vegetable oil.
Process description:
- First, the meat must be thoroughly washed, dried, and then beaten well.
- Next, rub the entrecote with garlic (it can be pre-chopped), salt, pepper and seasoning. Wrap it in cling film and refrigerate for two or three hours. The longer the beef marinates, the softer it will turn out in the end.
- Now pour oil into the pan and heat it well.
- Reduce the heat to medium and fry the entrecote on each side for five minutes. During cooking, periodically baste the beef with the juices that stand out to make it juicy.
- Serve the entrecote by basting it with the oil and juice remaining in the pan.
Option number 3
Both beef and pork can make an amazing savory entrecote. For this you will need:
- about 300-400 grams of meat, cut between the ribs;
- small tomato;
- a tablespoon of flour;
- 50 grams of hard cheese;
- 50-70 grams of pineapple (you can use canned);
- ground pepper (preferably red);
- salt;
- oil.
Instruction:
- First of all, you must prepare the tomato: cut it into circles, roll each in flour and fry in a pan for just a couple of minutes, not forgetting to turn it over to the other side.
- Next, move on to the meat. It should be beaten off well, after washing, and then grate with salt and pepper.
- In a skillet (not the one you fried the tomatoes in), heat the oil. Put the entrecote in it and fry it on one side over medium heat for three or four minutes.
- Then turn the piece of meat over, put rings of fried tomatoes on top of it, then a ring of pineapple, and then a thin slice of cheese (you can grate it).
- Close the pan with a lid and cook the entrecote for about four more minutes.
This dish is best served with rice or vegetables.
Option number 4
Appetizing and fragrant, you get a Breton entrecote. Prepare the following ingredients:
- 500 grams of beef or pork meat (natural, cut between the ribs);
- small head of onion;
- a tablespoon of olive oil;
- about 50 g of butter;
- three medium bunches of parsley;
- a quarter of a spoon of ground black pepper;
- 1.5 tsp salt.
Preparation description:
- First, prepare the meat: after washing, beat it thoroughly and rub it with a mixture of salt, olive oil and pepper, then leave it for half an hour, and preferably an hour.
- When the meat is marinated, it needs to be fried for several minutes on each side. A nice crust will appear on the outside, but the flesh will remain damp on the inside, as it should be.
- Next, prepare a kind of sauce. To do this, chop the onion and parsley, for example, chop or pass through a meat grinder. Mix the resulting mass with soft butter. You should have a green sauce.
- Transfer the entrecote from the pan to a container, brush with green sauce on top, cover and keep in a water bath for ten minutes. If you do not have the opportunity to do it, then you can send the dish to the oven.
- Ready entrecote can be poured with oil and juice left after frying the meat.
Helpful Hints:
- Meat must be beaten off. This preparation allows you to destroy the fibers that make the pulp tough. And in order not to greatly damage the structure and not stain the kitchen, it is better to put a piece in a bag or wrap it in cling film.
- To make the entrecote even more tender, you should first marinate it and leave it in the marinade for several hours or even all night.
- Entrecote is best served with potatoes; any side dish from this product goes well with the main course. And in order not to feel heaviness after eating, add meat vegetable salad or, for example, stew.
- Try experimenting with sauces, and they can be very diverse: spicy, tomato, creamy, garlic, sweet and sour. The choice depends only on your culinary preferences.
- The choice of meat is also important. First of all, it must be fresh. And it is better to buy chilled or even steamed, that is, freshly chopped. Frozen pulp loses some of its properties and changes texture, so it is unlikely that a juicy entrecote will come out of it.
Cooking entrecote is quite simple, but the dishes are delicious and delicious.
