Entrecote - what it is and how to cook it. What is Entrecote and how to cook it? What is pork entrecote

Entrecote

Entrecote - translated from French means “meat between the ribs”, that is, any piece of tenderloin with a rib. Most often it is beef, but a piece of pork on the rib can also be called entrecote. The meat in this area is juicy and tender, ideal for quick frying without stewing. There is also a “double entrecote” - a piece of meat, but with two ribs. Before frying, you can lightly beat it with a hammer and sprinkle with salt, pepper and flour. After 20-25 minutes of frying, the entrecote is ready. It is sprinkled with shaved horseradish and garnished with fried potatoes and pickled mushrooms.

Classic entrecote recipe

• 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;
• frying oil

Wash the meat, dry it, beat it, grate it with garlic, sprinkle it with salt, pepper, herbs and cover it with a lid (plate, cling film), put it in the refrigerator - the entrecote should marinate for at least 3 hours.
Heat a frying pan, grease with oil and add meat. Fry over medium heat on both sides for 3-4 minutes. Serve with the juices released during frying. What does entrecote mean?

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

If you want to prepare a new delicious dish, try a recipe for entrecote made from pork, beef, lamb, pre-marinated and then fried in a pan, grilled or baked in the oven with cheese. This treat goes well with various vegetable side dishes and sauces; please your household with a delicious lunch or dinner.

What is entrecote

The word entrecote comes to us from France and is translated as “meat between the ribs.” Initially, only ox carcasses were suitable for obtaining this tenderloin, but today the dish is prepared from beef, pork, veal, and lamb. The second name is chop cutlet, steak or medallion (medallion). This is a round-shaped part of the tenderloin between the ribs and backbone of cattle, the size of an entrecote is the size of a palm, its thickness is 1-1.5 cm. The meat in this place is soft, juicy, fried quickly, without requiring additional processing.

How to cook entrecote

It’s very easy to get a delicious, flavorful dinner or lunch from meat on the bone by following these recommendations from experienced chefs:

1. The meat must be beaten before frying, then it will turn out tender.
2. Use medallions 10-15 mm thick, weighing 300 g.
3. For such chops, the cooking methods are medium rare (frying for 3-3.5 minutes on each side), medium well (frying for up to 5 minutes), which help maintain juiciness.
4. You need a cast iron frying pan or a grill, heated to maximum temperature so that the pulp sizzles when it comes into contact with it.
5. Dry the medallions with paper towels before frying.
6. Rub the meat with the bone with ground black pepper and other favorite spices. For stewing, use dry red or white wine.

What kind of meat is entrecote made from?

Many years ago, meat on the bone was cut from the intercostal part of an ox; now medallions are obtained by cutting up the carcasses of a bull, cow, pig, and even fish steaks are made. The word entrecote no longer implies the presence of a rib; it is often just a piece of flesh. The main and important point is to cut it so that when frying the edges of the meat do not curl up, remaining smooth.

Recipes

There are several ways to prepare medallions, which come from the cuisines of different nations. Try every recipe, from classic to stuffed. One of the treats is sure to become your family's favorite dish. Pay attention to the calorie content of the treat, if you are watching your figure, it is indicated per 100 g of the finished product.

Beef entrecote recipe in a frying pan

• Time: 35 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 256 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: easy.

Treat your household to a delicious dinner by serving beef entrecote in a frying pan, prepared according to a classic recipe. This dish is on the menu of most restaurants and is popular among visitors due to its unique taste and aroma. However, it is not at all difficult to repeat at home. If you can't find a bone-in steak, use a thin or thick cut of beef.

Ingredients:

• beef – 700 g;
• fat (vegetable oil) – 4 tbsp. l.;
• pepper, salt.

Cooking method:

1. Cut the beef flesh into several portions 15-20 mm thick.
2. Beat, grate with pepper, salt, place in a frying pan with hot vegetable oil.
3. When browned, turn over to the other side and fry until the flesh is golden brown.

Pork entrecote in the oven

• Time: 1.5 hours.
• Number of servings: 7 persons.
• Calorie content of the dish: 270 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: easy.

Lovers of meat steaks should try cooking pork entrecote. This dish will not take much time and expense, but it will turn out so appetizing and aromatic that it is not a shame to serve it even at the holiday table. In addition, baking is healthier than frying in a pan, since it eliminates the addition of fat. Make the medallion even tastier by pre-marinating it in 70 g of soy sauce with onions.

Ingredients:

• pork – 900 g;
• Sunflower oil – 2 tbsp. l.;
• salt, pepper - to taste.

Cooking method:

1. Cut the pork into palm-sized pieces, up to 1.5 mm thick. Rinse and dry.
2. Rub with spices and leave to marinate for 20 minutes.
3. Grease a baking dish with oil, place the steaks, bake for 40 minutes at 2000.

Recipe for pork entrecote in a frying pan

• Time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 255 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: easy.

The original recipe for entrecote involves frying the meat in a frying pan without batter. The Warsaw cooking method includes breading, which further preserves the juiciness of the tenderloin. Pour your favorite sauce over the medallions and sprinkle with herbs, which will add special flavor and aromatic notes to the dish. This steak goes well with a side dish of boiled or stewed potatoes and fresh vegetables.

Ingredients:

• pork – 700 g;
• breadcrumbs - 4-5 tbsp. l.;
• egg – 2 pcs.;
• butter (melted) – 50 g;
• flour – 1 tbsp. l.;
• pepper, salt, parsley - to taste.

Cooking method:

1. Cut the pork into pieces, rub with spices, roll in flour.
2. Then dip in beaten eggs and breadcrumbs.
3. Grease a hot frying pan with butter, add meat, fry until cooked on both sides. Sprinkle the finished dish with parsley.

From lamb

• Time: 3.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 130 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: easy.

Lamb entrecote is a healthy, tasty dish. Potatoes and vegetables add a special aroma and satiety to it. Lamb is considered not only tasty, but also healthy, due to its low fat content; the meat is in greatest demand in eastern countries. The finished dish turns out to be very appetizing, suitable not only for the everyday menu. Lamb steaks look amazing on a holiday table.

Ingredients:

• lamb on the bone – 700 g;
• potatoes – 6 pcs.;
• onions, carrots - 1 pc.;
• seasoning for lamb, salt, pepper - to taste;
• parsley – 0.5 bunch;
• soy sauce – 3 tbsp. l.

Cooking method:

1. Wash the lamb, dry it, sprinkle with spices, seasoning, and soy sauce. Stir and refrigerate for 2 hours.
2. Cut the onion into half rings, carrots into strips, potatoes into slices (season with pepper and salt).
3. Fry the lamb in a frying pan on both sides until golden brown. Transfer to a baking sheet.
4. Sprinkle with onions, carrots, and add potatoes. Cover with foil and bake in the oven for 1 hour at 1800. Serve the dish, garnished with herbs.

On the grill

• Time: 35 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 218 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: easy.

Any meat cooked on the grill turns out delicious. The light smell of smoke tempts you to take a bite, and the delicious golden brown crust makes you salivate profusely. The main thing is not to dry out the medallions during frying, but to make them as juicy as possible. If possible, choose tenderloin on the bone; it makes the dish much tastier.

Ingredients:

• beef on the bone – 400 g;
• soy sauce – 3 tbsp. l.;
• olive oil – 2 tbsp. l.;
• black pepper (ground) – 1 tbsp. l.

Cooking method:

1. Rinse the beef and dry it.
2. Mix the pepper with the sauce and olive oil, rub the pulp with the mixture.
3. Heat the grill over hot coals, fry the steaks for 4 minutes on one side and 3 on the other.

Stuffed entrecote in a frying pan with sour cream sauce and wine

• Time: 2 hours.
• Number of servings: 9 persons.
• Calorie content of the dish: 215 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: medium.

Stuffed entrecote in a frying pan with sour cream sauce in the Austrian style, stewed in white wine, has an exquisite taste. An unusual combination of ingredients, interesting filling and sauce will not leave anyone indifferent. Potatoes will make the dish hearty, and nutmeg as a seasoning will add oriental notes. Choose rich sour cream to make the sauce thicker.

Ingredients:

• pork pulp – 1 kg;
• lard – 100 g;
• eggs – 3 pcs.;
• sour cream – 1 tbsp. + 0.5 tbsp. into the sauce;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• butter – 2.5 tbsp. l.;
• flour – 1 tbsp. l.;
• white wine – 0.5 tbsp.;
• nutmeg, spices, parsley - to taste.

Cooking method:

1. Cut the pork into flat pieces, beat and season.
2. Peel the potatoes, boil, cut into small cubes.
3. Grind the lard, mix with potatoes, eggs, sour cream, spices and parsley.
4. Place the mixture on the medallions, wrap, and secure with toothpicks.
5. Fry chopped onion in oil, add pork to it, pour in wine.
6. Turn the heat to medium, simmer covered until done.
7. Remove the stuffed cutlets, add flour and sour cream to the juice, stir.
8. When serving, pour the sauce over the dish and sprinkle with herbs.

Entrecote in Hawaiian style

• Time: 2 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 198 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: easy.

This recipe is a great opportunity to feed the whole family and even guests an excellent dish in just an hour. Tomatoes and pineapple will give up their juice during the frying process, making the medallions even more tender and softer. Hard cheese, when melted, will create a golden crispy crust. The dish is easy to prepare, and the wonderful memories from such a Hawaiian dish will remain for a long time.

Ingredients:

• pork tenderloin on the bone – 4 pcs.;
• pineapple – ½ piece;
• tomatoes – 2 pcs.;
• cheese – 150 g;
• spices - to taste;
• oil - for frying.

Cooking method:

1. Beat the tenderloin, rub with spices, and leave to marinate for 1 hour.
2. Fry for 3 minutes on each side in hot oil.
3. Cut the tomatoes in half, add salt and pepper, roll in flour, fry, and place on a plate.
4. Cut the pineapple into 4 equal rings, the cheese into 4 equal slices (approximately 37.5 g each).
5. Place the meat on a baking sheet, top with pineapple and cheese, bake until the cheese melts.
6. Serve the dish garnished with tomato slices.

Up your sleeve

• Time: 4.5 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 273 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: easy.

The advantage of this method of preparing meat medallions is that there is no need to add oil or fat. The dish is cooked in its own juice, resulting in less calories and health benefits. The baking sleeve is sold at any hardware store or supermarket. Add spices and seasonings at your discretion. When serving, pour the steaks with the juice formed during baking.

Ingredients:

• pork – 1.5 kg;
• bacon – 200 g;
• garlic – 4 teeth;
• mustard – 1 tbsp. l.;
• onion – 1 pc.;
• spices - to taste.

Cooking method:

1. Cut the meat into portions, make cuts on top, place in a container, rub with spices, squeezed garlic, mustard.
2. Cut the onion into half rings, add to the pork, stir, cover with a lid or film, and leave to marinate for 3 hours.
3. Cut the bacon into thin slices and insert into the cuts of the pork pieces.
4. Place in a sleeve, pinch the ends, bake for 1 hour at 2000. Unroll the meat 10-15 minutes before the end of time, get a golden brown crust.

In foil

• Time: 2.5 hours.
• Number of servings: 9 persons.
• Calorie content of the dish: 251 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: easy.

This recipe belongs to the classic methods of preparing such a dish as French meat. The delicate, mild taste of pork tenderloin goes well with a vegetable side dish, baked potatoes, horseradish sauce and fresh herbs. The aroma will be amazing! The sweet and sour marinade will add delicious notes to the dish. The longer you keep the tenderloin in it, the juicier it will be.

Ingredients:

• pork meat on the bone – 1 kg;
• mustard beans, soy sauce, natural honey - 1 tsp each;
• lemon juice – 1 tbsp. l.;
• seasoning for pork, salt, pepper - a pinch.

Cooking method:

1. Wash the pulp, dry it, cut into portions.
2. Make a marinade by mixing honey with spices, mustard, soy sauce, and lemon juice.
3. Rub the marinade over the pulp and leave in the refrigerator for an hour.
4. Wrap each piece of tenderloin in foil, first coated with marinade.
5. Place on a baking sheet, bake for half an hour at 2000. Then unwrap and bake until golden brown.

Entrecote in a frying pan - cooking tricks and useful tips

Any recipe has its own tricks that improve the taste of the finished dish. Medallions are no exception. Follow these tips when preparing a dish:

1. Do not turn the flesh frequently to avoid charring the edges of the tenderloin. When grilling, this will help create a nice checkered pattern.
2. When turning the chop, use special tongs. Sharp objects will damage its surface and the juice will leak out.

What is Entrecote and how to cook it?

1. As they say, a big piece makes your mouth happy. And entrecote fits perfectly into the definition of this largest piece.

   The name of the dish itself comes from the French cotre, which means rib meat, and it is often prepared from beef. Entrecote recipes mainly come down to proper roasting of the meat, when on the side of the entrecote there should be a visible line connecting the doneness on both sides. In recipes, the name “double entrecote” is sometimes used; these are pieces of meat between two ribs. In general, entrecotes are different. Here are just a few recipes to choose from!
   Entrecote in red wine

   Melt 50 grams of butter in a preheated non-stick frying pan. Place the entrecotes (200 grams each). Fry for three minutes on each side. Place on a preheated platter. In the same frying pan, add finely chopped onion to the sauce remaining from frying the meat (you will need 3-4 small onions). Sauté for 2-3 minutes, stirring constantly. Pour in half a liter of dry red wine, bring to a boil and cook until the liquid has evaporated by half. Reduce heat and add 4 tablespoons cream. In a small bowl, combine 2 teaspoons of starch and 2 tablespoons of water, stir thoroughly. Season with salt and pepper. Carefully fold the starch mixture into the creamy sauce. Mix everything well. Before serving, pour the hot sauce over the meat.
   Entrecote in Alsatian style

   Salt and pepper half a kilogram of beef flesh from the thin edge and fry in a saucepan with pieces of bacon. Remove the meat and lard, and fry a tablespoon of flour in a saucepan, put the meat and lard back, add chopped carrots and onions, 3 tablespoons of chopped herbs, bay leaf, 5-7 black peppercorns, 100 grams of vodka and simmer over low heat under cover until done. To serve, cut into portions, place on a plate, garnish with vegetables, pour over the fat, remove the fat, and garnish with parsley.
   Entrecote with avocado sauce

   Wash entrecotes (weighing 180-200 grams), dry and fry in hot melted butter over high heat for 3 minutes on each side. Season with salt and pepper, sprinkle with mushroom powder, then cover with a lid and place in a warm place. Peel two avocados, cut them in half lengthwise, remove the seeds and sprinkle with juice to prevent them from darkening. Set aside half and prepare puree with sour cream from the rest in a mixer. Drain off the remaining fat after frying, heat the avocado sauce in a frying pan, but do not boil, then add salt and pepper with white and cayenne pepper. Heat the meat together with the juice released during frying in the sauce. Add chopped chives to the sauce. Cut the remaining avocado halves into slices and sprinkle with juice. Serve entrecotes in sauce on a preheated platter, garnished with avocado slices. This dish can be served with fluffy rice seasoned with butter.
   Entrecote with beer sauce

   Rinse half a kilogram of beef, pound it, rub with salt and pepper, leave for 30 minutes, then fry well on both sides. Fry 3 tablespoons of flour in the same amount of butter, add a glass of light beer and half a glass of meat broth, let it boil and immediately remove from heat. Separate the yolk from the white, beat the yolk with cream (about half a glass), add lemon juice, sugar and salt to taste. Place the whipped mixture in the pan and mix well. Before serving, pour the entrecote with sauce, sprinkle with herbs, garnish with salted peanuts and finely chopped crab sticks.

2. Entrecote. This word is of French origin and means the intercostal part of the pulp. Currently, entrecote is prepared from beef pulp.
   700 g beef
   4 tbsp. spoons of fat
   salt, ground black pepper
   From the thick or thin end of the beef, cut into portions (one piece per serving) 1520 mm thick, beat, sprinkle with salt, pepper and fry in a frying pan with heated fat on both sides until cooked.
   When serving, pour over the meat juice. Garnish with fried potatoes, crumbly porridge or a complex vegetable side dish.
3. In classical French cuisine, this was the name given to a piece of OX meat, cut between the ribs and the backbone. The same piece of meat from a cow, bull, or calf was called a medale, because it looked like a large round medal.
   Nowadays, entrecote is called any piece of meat (beef) without bones, 1-1.5 cm thick and the size of a palm.

   piece of meat.

   For example:

   Entrecote in Austrian hot dish (cooking recipe)

   Beef (tenderloin) 180 g
   lard (lard) 15 g
   boiled potatoes 40 g
   egg 1/3 pcs.
   sour cream 25 g
   nutmeg
   parsley, salt;
   for sauce: butter 10 g
   15 g
   white wine 25 g, flour 5 g
   sour cream 40 g
   capers 10 g
   Preparation: Beat the meat, cut along the edges and season with salt and pepper. Boiled potatoes are cut into small cubes and combined with finely chopped lard (lard), salt, pepper, nutmeg, chopped parsley, eggs, and sour cream. The thoroughly mixed mass is placed on the entrecote and its edges are connected, securing them with pointed wooden sticks. Finely chopped onions are fried in butter, entrecotes are placed on top of it, white wine is poured in and simmered. The juice obtained during stewing is mixed with sour cream and flour. The meat is served with this sauce, sprinkled with capers.

4. A delicious entrecote is made from pork. For this I usually use ready-made seasoning for pork (or meat), consisting of a mixture of salt, peppers and herbs. I rub the prepared entrecote pieces well with the mixture on all sides, and then grease them with mayonnaise. I let it soak a little (at least an hour), but you can keep it longer. Then I fry the entrecotes in hot fat until golden brown. You can serve rice, vegetables, buckwheat, and potatoes as a side dish. (basically anything you like)

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 for 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!

(from the French entre - between, and cote - edge). In classical French cuisine, this was the name given to a piece of ox meat, cut between the ribs and the backbone. The same piece of meat from a cow, bull, or calf was called a medal, as it resembled a large round medal.

Nowadays, entrecote has come to be called any piece of boneless meat (beef) 1-1.5 cm thick and the size of a palm.

(Culinary Dictionary by V.V. Pokhlebkin, 2002)

* * *

Cutlet from the intercostal part of beef, thin edge with ribs and part of the edge tenderloin. It is fried whole in the form of roast beef or, cut along the ribs into 6 parts and shaped into cutlets, fried in a frying pan with butter. Before this, each “cutlet” is beaten, sprinkled with salt, pepper and flour. After 20 - 25 minutes. frying - the entrecote is ready. It is sprinkled with shaved horseradish, garnished with fried potatoes or potato croquettes with salted mushrooms, and doused with juice.

Entrecote in Austrian style. The meat is beaten, cut along the edges and seasoned with salt and pepper. Boiled potatoes are cut into small cubes and combined with finely chopped lard, salt, pepper, nutmeg, chopped parsley, eggs, and sour cream. The thoroughly mixed mass is placed on the entrecote and its edges are connected, securing them with pointed wooden sticks. Finely chopped onions are fried in butter, entrecotes are placed on top of it, white wine is poured in and simmered. The juice obtained during stewing is mixed with sour cream and flour. The meat is served with this sauce, sprinkled with capers.

Beef (tenderloin) - 200 g, lard - 25 g, boiled potatoes - 40 g, egg - 1 pc., sour cream - 30 g, nutmeg, parsley, salt.

For the sauce: butter - 20 g, onion - 25 g, white wine - 40 g, flour - 15 g, sour cream - 50 g, capers - 20 g.

(Culinary Dictionary. Zdanovich L.I. 2001)

* * *

beef steak of the highest quality, meat cut “between two ribs”, which is called “cat” in French. However, in practice it can also be meat with a bone. Marbled and tender, entrecote is grilled, fried over a fire or in a frying pan. Bottom rib steak is prepared in the same way, but the meat is firmer. An ideal entrecote should be about 1.5cm thick, flat and of good quality, with a thin layer of fat trimmed off in several places to prevent curling during frying.

* * *

cutlet from the intercostal part of cattle

* * *

(Source: United Dictionary of Culinary Terms)

Entrecote

A cutlet made from the intercostal portion of the carcass or the upper inner portion of the hind leg of a cattle.

Glossary of culinary terms. 2012 .

Synonyms:

See what "entrecote" is in other dictionaries:

A m. entrecôte f. entre between and côte edge. 1. Intercostal part of beef, the upper part of the thin edge. BAS 2. Entrecote is cut from thick and thin edges at right angles. The pieces have an oval-oblong shape with a thickness of 1.5-2 cm,... ... Historical Dictionary of Gallicisms of the Russian Language

ENTRECOTE- 1) Intercostal part of beef carcass (from the French “antre” between and “cat” rib). 2) The second course, prepared from the back and lumbar parts of the beef carcass (thick or thin edge). Cut the meat into thin pieces, remove excess fat and... ... Concise Encyclopedia of Housekeeping

- (French from entre between and cote edge). Fried piece of ox meat between the ribs. Dictionary of foreign words included in the Russian language. Chudinov A.N., 1910. ENTRECOTE, a roast dish made from sheep, calf or cow meat, esp. prepared in the right way... Dictionary of foreign words of the Russian language

ENTRECOTE, entrecote, husband. (French entrecote). Intercostal part of beef. || Roast of it, beef chop. Ushakov's explanatory dictionary. D.N. Ushakov. 1935 1940 ... Ushakov's Explanatory Dictionary

ENTRECOTE, huh, husband. Chop cutlet from the intercostal part of beef. | adj. entrecote, oh, oh. Ozhegov's explanatory dictionary. S.I. Ozhegov, N.Yu. Shvedova. 1949 1992 … Ozhegov's Explanatory Dictionary

Noun, number of synonyms: 3 cutlet (14) dish (183) steak (1) ASIS Dictionary of Synonyms. IN … Synonym dictionary

ANTRECOTE, a, ANTRECOTE, a, m. Shutl. Fat man. A collection of entrecotes about the weightlifting team... Dictionary of Russian argot

This article is proposed for deletion. An explanation of the reasons and the corresponding discussion can be found on the Wikipedia page: To be deleted / December 3, 2012. While the discussion process is ... Wikipedia

ENTRECOTE, a, m A dish that is an oblong cutlet, the size of a palm, made from boneless meat softened by blows, usually from the intercostal part of beef, prepared by frying in a frying pan and eaten with... ... Explanatory dictionary of Russian nouns