Entrecote – step by step recipes for making pork, beef or mutton with a photo

The content of the article

• What is entrecote
• How to cook an entrecote
• What meat is cooked from entrecote
• Recipes
• Beef entrecote in a pan
• Pork entrecote in the oven
• Pork entrecote in a pan
• Lamb
• On the grill
• Stuffed entrecote in a pan with sour cream sauce with wine
• Hawaiian Entrecote
• Up the sleeve
• In foil
• Entrecote in a pan – cooking tricks and useful tips

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

What is entrecote

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

How to cook an entrecote

Getting a delicious aromatic dinner or dinner from meat to bone is very simple, following the recommendations of experienced chefs:

1. The meat must be beaten before frying, then it will turn out tender.
2. Use lockets with a thickness of 10-15 mm, weighing 300 g.
3. For such chops, cooking methods are suitable medium rare (roast 3-3.5 minutes on each side), medium well (roast up to 5 minutes), helping to maintain juiciness.
4. A frying pan needs a cast-iron or grill, warmed up to a maximum temperature, so that the flesh sizzles upon contact with it.
5. Dry the medallions before frying with paper towels.
6. Rub meat with bone black ground pepper and other favorite spices. Use red or white dry wine for stewing..

What meat is cooked from entrecote

Many years ago, meat on bones was cut from the intercostal part of the ox, now they receive medallions by cutting carcasses of bulls, cows, pigs, and even make steaks from fish. The word entrecote no longer implies the presence of a rib, often it is just a piece of pulp. The main and important point is to cut it so that when frying the edges of the meat do not wrap, remaining flat.

Recipes

There are several ways to prepare medallions that come from the kitchens of different nations. Try to cook every recipe – from classic to stuffed. One of the treats will certainly become your family’s favorite dish. Pay attention to the calorie content of the treat, if you follow the figure, it is indicated per 100 g of the finished product.

Beef entrecote in a pan

• Time: 35 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 256 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: Easy.

Please the household with a delicious dinner, serving beef entrecote in a pan prepared according to the classic recipe. This dish is present on the menu of most restaurants, enjoying popularity among visitors due to its unique taste and aroma. However, it is not at all difficult to repeat at home. If you don’t find a steak on the bone, use a thin or thick edge of beef flesh.

Ingredients:

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

Cooking method:

1. Cut the beef flesh into several portioned pieces with a thickness of 15-20 mm.
2. Beat, grate with pepper, salt, put in a pan with hot vegetable oil.
3. When browned, flip to the other side and fry until the flesh has a golden brown.

Pork entrecote in the oven

• Time: 1.5 hours.
• Servings Per Container: 7 Persons.
• Calorie dishes: 270 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: Easy.

Fans of meat steaks should try making pork entrecote. This dish does not take much time and cost, but it turns out so appetizing and fragrant that it is not a shame to serve it even to the festive table. In addition, baking is more useful than frying in a pan, since it eliminates the addition of fat. Make the medallion even tastier by pickling previously in 70 g soy sauce with onions.

Ingredients:

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

Cooking method:

1. Cut the pork into slices the size of a palm, up to 1.5 mm thick. Rinse, dry.
2. Grate with spices, marinate for 20 minutes.
3. Grease a baking dish with butter, put steaks, bake for 40 minutes at 2000.

Pork entrecote in a pan

• Time: 40 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 255 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: Easy.

The initial recipe for entrecote involves frying meat in a pan without batter. The Warsaw method of preparation includes breading that further preserves the juiciness of the tenderloin. Pour the medallions with your favorite sauce, sprinkle with herbs, which will give the dish special taste, aromatic notes. 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, grate with spices, roll in flour.
2. Then dip in beaten eggs, breadcrumbs.
3. Grease a hot pan with butter, lay out the meat, fry until cooked on both sides. Sprinkle the finished dish with parsley.

Lamb

• Time: 3.5 hours.
• Servings Per Container: 6 Persons.
• Calorie dishes: 130 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: Easy.

Lamb entrecote is a healthy tasty dish. A special aroma and satiety are added to him by potatoes and vegetables. Lamb is considered not only tasty, but also healthy, due to its low fat content, meat is most in demand in eastern countries. The finished dish turns out to be very appetizing, suitable not only for the daily menu. On the festive table, lamb steaks look amazing.

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

On the grill

• Time: 35 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 218 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: Easy.

Any meat cooked on the grill turns out deliciously delicious. A slight smell of smoke beckons to bite off a piece, and a delicious ruddy crust causes profuse salivation. The main thing is not to overdry the medallions during the frying process, to make them as juicy as possible. If possible, choose a tenderloin on the bone, with it the dish is 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 and dry beef.
2. Mix pepper with sauce and olive oil, grate the pulp with a mixture.
3. Warm the grill on hot coals, fry the steaks for 4 minutes on one side and 3 on the other.

Stuffed entrecote in a pan with sour cream sauce with wine

• Time: 2 hours.
• Servings Per Container: 9 Persons.
• Calorie dishes: 215 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: medium.

Stuffed entrecote in a pan with sour cream sauce in Austrian stewed in white wine has a refined taste. An unusual combination of ingredients, interesting filling and sauce will not leave anyone indifferent. Potatoes will make the dish hearty, and nutmeg will add oriental notes as a seasoning. Choose fat 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. in 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 flesh into flat pieces, beat, season.
2. Peel the potato, boil, cut into small cubes.
3. Grind lard, mix with potatoes, eggs, sour cream, spices and parsley.
4. Put the mixture on the medallions, wrap, fasten with toothpicks.
5. Fry chopped onion in oil, put pork to it, pour in wine.
6. Make medium heat, simmer under cover until cooked.
7. Remove the stuffed cutlets, add flour, sour cream to the juice, mix.
8. When serving, you need to pour the sauce on the dish, sprinkle with herbs.

Hawaiian Entrecote

• Time: 2 hours.
• Servings Per Container: 4 Persons.
• Calorie dishes: 198 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: Easy.

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

Ingredients:

• pork tenderloin on the bone – 4 pcs.;
• a pineapple – ? PC.;
• tomatoes – 2 pcs.;
• cheese – 150 g;
• spices to taste;
• oil – for frying.

Cooking method:

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

Up the sleeve

• Time: 4.5 hours.
• Servings Per Container: 10 Persons.
• Calorie dishes: 273 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: Easy.

The advantage of this method of cooking meat medallions is the lack of the need to add oil, fat. The dish is prepared in its own juice, resulting in less calorie and healthy. A roasting sleeve is sold at any hardware store or supermarket. Spices, seasonings add at your discretion. Serving, steaks need to pour 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 in portions, make cuts on top, fold in a container, rub with spices, extruded with garlic, mustard.
2. Cut the onions in half rings, pour over the pork, mix, cover with a lid or film, leave to marinate for 3 hours.
3. Cut the bacon into thin slices, insert into the cuts of the pork slices.
4. Place in the sleeve, pinch the ends, bake for 1 hour at 2000. Turning the meat 10-15 minutes before the end of the time, get a brownish crust.

In foil

• Time: 2.5 hours.
• Servings Per Container: 9 Persons.
• Calorie dishes: 251 kcal.
• Purpose: lunch, dinner.
• Cuisine: French.
• Difficulty: Easy.

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

Ingredients:

• pork pulp on the bone – 1 kg;
• mustard seeds, 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, cut portionwise.
2. Make a marinade by mixing honey with spices, mustard, soy sauce, lemon juice.
3. Rub the flesh with the marinade, leave in the refrigerator for an hour.
4. Wrap each piece of tenderloin with foil, pre-coated with marinade.
5. Put on a baking sheet, bake for half an hour at 2000. Then unfold and bake before getting a golden crust.

Entrecote in a 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 cooking:

1. Do not flip the pulp frequently to avoid charring the edges of the tenderloin. When grilling it helps to get a beautiful checkered pattern.
2. Turning the chop over, use special tongs. Sharp objects will damage its surface, and juice will leak.
3. If the medallion does not fry properly in the pan, bring it to the ready in the oven.