How to cook incredible beef entrecote

Beef entrecote in the oven

Beef entrecote, in my opinion, is the best cut of meat. It cooks quickly, turns out very juicy, if cooked correctly, of course...

It is the secret of properly preparing beef entrecote in the oven that I want to share with you today. I learned this secret from an English chef and have never spoiled such gorgeous meat since then.

Ingredients

• Beef – 500 g
• Olive oil - 1 tbsp.
• Salt - to taste
• Ground black pepper - to taste

Step-by-step recipe with photos

You can cook entrecote with the bone; I always cut it off.

Using a sharp knife, we clean the pieces of meat from films and veins, if any.

Cut the piece into two fillets.

Be sure to pat the meat pieces dry with paper towels.

Sprinkle the meat generously with salt and pepper.

Drizzle generously with olive oil and rub the spices and oil well over the entire piece of meat on both sides.

Preheat the grill pan for 5 minutes and place the meat in the pan. Fry without turning over for 5 minutes.

Then turn the pieces over to the other side, reduce the heat to medium and fry for 5 minutes.

Transfer the meat to a baking dish and place it in the oven preheated to 170 degrees for 7-8 minutes.

Take the finished meat out of the oven, place it on foil and let it rest for 5-6 minutes.

Cut the finished entrecote into transverse pieces.

Serve beef entrecote cooked in the oven with pepper or any other sauce and salad.

We love entrecote with pomegranate narsharab sauce; it adds a special sour note to the whole dish.

Entrecote - 14 delicious homemade recipes

Initially, entrecote meant a type of meat, not a recipe. This word comes from French, its literal translation is “between the ribs.” Entrecote was a cut from an ox carcass taken between the ribs and spine. This is where the softest and juiciest meat is located. Now entrecote is a dish prepared from such meat of any animal and... fish. The classic recipe involves quickly frying portioned pieces in a frying pan. Modern ones offer roasting in the oven, over coals, and even entrecote kebab.

The “correct” meat for entrecote cannot be obtained everywhere. Therefore, it is often replaced with a thick or thin part. The finished dish turns out no worse. In addition to meat, for cooking you need:

• butter – vegetable or butter, the latter will need to be melted;
• salt;
• spices - the classic recipe involves only pepper, modern ones are rich in variations;
• a small amount of alcohol for stewing meat at the end of cooking.

For stewing, you can take wine, cognac, vodka. As a last resort, it is allowed to replace the alcoholic drink with water.

The five ingredients most commonly used for entrecote are:

The classic recipe for entrecote is as follows.

1. Cut the meat into portions.
2. Beat them a little with a hammer.
3. Grease both sides with oil.
4. Place in a hot frying pan and fry on one side until golden brown.
5. Turn over, add salt and pepper.
6. Fry the other side until golden brown.
7. Pour in alcohol and simmer for three minutes under the lid.

This entrecote is served with fried potatoes and vegetables. The main thing in its preparation is to choose the right part of the meat carcass.

Five fastest entrecote recipes:

Here are a few subtleties that will help you prepare the perfect dish:

• do not salt the meat in advance, only when indicated in the recipe, so that it retains its juiciness;
• Ox meat is now very difficult to find, for the classic recipe use beef, pork - as a last resort;
• Serve the entrecote 10-15 minutes after it is ready, otherwise the juice will immediately flow out of it when cutting.

Beef entrecote in the oven with egg

Entrecotes are often served with eggs. It looks very beautiful and unusual, and the dish is incredibly easy to prepare. The egg will need to be cooked separately in a frying pan. Since fried eggs with runny yolk are being prepared, it is important to pay attention to the quality of the product and purchase it from a reliable place.

Ingredients

• 3 entrecotes;
• 3 eggs;
• 4 tablespoons of oil;
• spices.

How to cook

Step 1:

Wash and free the entrecotes from all excess. Dry the clean meat, season it with salt, and rub it with any other seasonings or spices.

ARTICLES ON THE TOPIC:

• How to cook beef in a frying pan so that it is soft and juicy?
• Beef with apples - step-by-step cooking recipes with photos
• Delicious buckwheat with meat - recipes for cooking in the oven

Step 2:

Heat the oil in a frying pan, add the meat, quickly fry the entrecote for about three minutes. A crust should appear, so we make the fire very good.

Step 3:

Transfer the entrecotes to another bowl. Cook in the oven at 180 degrees for another 8-10 minutes. Be sure to place the beef in a preheated oven so as not to dry out the meat.

Step 4:

While the entrecotes are fully cooked, break the eggs into the frying pan. But things are done in such a way that they do not touch. We prepare regular fried egg. As soon as the protein “seizes,” you need to immediately turn off the stove. It is advisable to transfer the eggs immediately.

Step 5:

Remove entrecotes to plates. Place one egg on top. It is best to complement this dish with fresh herbs and vegetables.

A truly good entrecote comes from a piece of meat no more than two and a half centimeters thick. It is for this piece that most recipes are designed. If suddenly the meat is not cooked through, this may happen due to the temperature in the oven or the thickness of the pieces, then it can be covered and heated in the oven for a few more minutes.

Beef entrecote in the oven on an onion bed

A recipe for juicy and tender beef entrecotes that do not require pre-frying. When preparing the dish with onions, it turns out not only juicy, but also incredibly aromatic. By the way, the same onion can be used when serving beef.

Ingredients

• 4 onions;
• 3 entrecotes;
• 1.5 tsp. vinegar;
• 0.5 tsp. black pepper;
• 1 pinch of red pepper;
• 3 tablespoons of oil.

Step by step recipe

Step 1:

You need to start not with beef, but with onions. We cut it into half rings. Pour vinegar over it, knead it with your hands and place it in the mold. We level it so that the layer turns out to be approximately the same, and entrecotes can be laid out on the vegetable.

Step 2:

Rub the washed meat with spices and salt. Then generously pour the entrecotes with oil and distribute it evenly over the surface. Transfer to onion.

Step 3:

Cover the pan with foil and place the entrecotes with onions in the oven to bake. First cook the beef for half an hour, then you will need to remove the foil. Next, bake until nicely crusted and completely cooked. You need to check it by piercing it; clear juice should come out of the hole.

The pillow for entrecotes can be not only onions. You can add carrots cut into circles or not very thin strips. It will be delicious with peppers, and it works great with eggplants.

Beef entrecote in the oven with mushrooms

A chic version of a dish from the oven with entrecotes, mushrooms and amazing melted cheese. Cooking in two stages. You should definitely start with champignons so that the meat does not have time to cool or dry out.

Ingredients

• 150 g champignons;
• 100 g cheese;
• 1 onion;
• 3 entrecotes;
• spices;
• 5 tablespoons of oil.

How to cook

Step 1:

Chop the washed champignons and onions and fry in two tablespoons of oil. As soon as they are almost ready, add salt.

Step 2:

Let's start with the entrecotes. We prepare the beef in the standard way: wash, wipe, sprinkle with salt, and maybe pepper. Place in hot oil and fry until crisp on both sides.

Step 3:

While the meat is fried, this is about six minutes, you need to cut the cheese into small cubes and add to the mushrooms. Transfer the beef to the pan and generously place mushrooms on each piece.

Step 4:

Immediately put the entrecotes in the oven while they are hot. Cook at 200 degrees for about 7-8 minutes.

In fact, other mushrooms can be used too. It turns out amazingly delicious with chanterelles, white oyster mushrooms, and oyster mushrooms, but not all of these species are safe for health. Some mushrooms need to be boiled first, and only then put into the frying pan.

Beef entrecote in the oven (in sweet and sour marinade)

It turns out that to preserve juiciness, you can not only pre-fry the entrecote in a frying pan, but also marinate it, like all other parts of the carcass. This recipe has an amazing sweet and sour sauce with cranberries and spices. It’s impossible to resist this dish!

Ingredients

• 500 g entrecote;
• 30 ml lemon juice;
• 100 g cranberries;
• 30 g sugar;
• salt and pepper.

How to cook

Step 1:

Grind the cranberries with sugar, add lemon juice. Half a teaspoon of salt and about the same amount of pepper. If you don’t like such a spicy option, you can reduce the quantity. Stir until completely dissolved.

Step 2:

Cut the entrecote, if this has not already been done, rub the meat with the prepared marinade. Pour over the rest. Cover and remove for a couple of hours to soak.

Step 3:

Transfer entrecotes to foil. Pour the marinade and meat juices over the top, cover with the loose part of the foil and seal.

Step 4:

Cook beef entrecotes for exactly one hour in the oven at 180 degrees. 10 or 15 minutes before the end, you can remove the top foil or cut it and turn it to the sides so that the meat is nicely browned.

In addition to cranberries, this sauce can also be made with cherries. These berries also go well with beef and give entrecotes an amazing taste.

Juicy and appetizing beef entrecote

The word "entrecote" came to us from the French.
The literal translation is “between the ribs.” Indeed, the meat intended for this dish is cut from the beef carcass between the backbone and ribs. It is this part that cooks take when they are going to cook beef entrecote. But chefs love to break traditions. Therefore, more and more often in cafes and restaurants you can find entrecotes made from pork, veal and even lamb. We must agree that dishes made from these types of meat are really tasty. But if you want to get a product prepared according to all the rules, then it should be beef entrecote. To do this, you need to go to the market and buy fresh tenderloin there. It is advisable that it be only pulp, although entrecote on the bone also looks quite impressive. As you know, beef is quite tough meat. This feature should definitely be taken into account and tried to be corrected. Some people advise that before you start cooking beef entrecote, be sure to marinate the meat. To do this, for a liter of water you need to take a teaspoon of salt, half a glass of sugar and the juice of half a lemon. The meat should lie in this solution for two hours. After such a procedure, you can guarantee with full responsibility that beef entrecote will turn out no worse than pork. The consistency of the meat will become more loose, and the taste will be quite juicy.

Now you need to collect all the products and try to answer the question of how to cook entrecote. Before starting the process, you should have on the workbench: beef tenderloin, salt, vegetable oil and pepper.

The dish is prepared as follows:

1. The meat must be cut across the grain into pieces 2-3 centimeters thick.
2. Usually it is not beaten off for entrecote, but as an exception it is possible to deviate from the established rules.
3. If you decide not to marinate the product first, then you can find another way out. To make the pulp more tender and juicy, each piece must be rubbed with spices, poured with vegetable oil, placed on a plate and left in this position for a while.
4. Add a little vegetable oil to a heated frying pan. Place pieces of meat into boiling fat and fry on both sides. First, several shallow cuts can be made on the surface of each workpiece. This is necessary so that the meat does not shrink during cooking. The readiness of the product can be easily determined by the characteristic crust. Frying time is approximately 5 minutes for each side. It must be remembered that the inside of the entrecote should remain a soft pink color. Therefore, there is no need to fry it too much.

The finished product can be placed in portioned plates and served with mashed potatoes or vegetable salad.

At home, you can cook an equally delicious entrecote in the oven. There is the simplest option that does not require a large number of additional products. In this case, frying will take place in a mixture of vegetable and butter. To add additional flavor to the finished dish, you can pre-fry a piece of onion or a few cloves of garlic in this fat. Otherwise the recipe remains the same. While the meat is quietly fried on both sides, you need to preheat the oven to 95 degrees. At the end of frying, the pan with the finished product should be placed in the oven for a couple of minutes. Then turn the meat over to the other side and wait the same amount of time. There is no need to close the oven door tightly. The finished meat can be placed on a heated plate and safely served. Fried or boiled potatoes with vegetables are suitable as a side dish. It is better to drink it with non-carbonated mineral water. And lovers of fortified drinks can enjoy the delicate taste of juicy entrecote, highlighting it with a glass of semi-sweet white wine.

Cooking juicy and tender entrecote

Not everyone can eat a piece of beef tenderloin medium rare. Some gourmets love half-raw meat with blood. Everyone has their own preferences, and you can’t argue about tastes. We invite you to prepare baked entrecote, which will appeal to everyone without exception and will bring maximum gastronomic pleasure.

Ingredients:

• chilled beef entrecote – 1 kg;
• coriander seeds, salt;
• soy sauce;
• kefir – ½ cup;
• garlic cloves – 2 pieces.

On a note! This dish is ideal for dietary nutrition.

Preparation:

1. You can immediately cut off the bone from entrecotes, leaving the sirloin part. But you don’t have to do this, because the bone gives the dish an unusual taste and genuine aroma.
2. We wash the chilled beef tenderloin, dry it and cut into medium-sized portions.

3. Transfer the meat pieces into a bag and beat lightly.

4. Transfer the beef to a bowl and pour in kefir at room temperature. The fermented milk product will give the entrecote softness and juiciness.

5. Add soy sauce here. We determine its quantity ourselves.

6. Grind a handful of coriander seeds in a mortar and add to the beef.

7. We peel the garlic cloves and pass them through a press. Add the resulting mass to the entrecote. Season everything with salt.

8. Stir everything vigorously and leave the entrecote to marinate at room temperature for at least half an hour.

9. Transfer the marinated meat to foil and wrap tightly.
10. Place in the oven for one hour. Bake at a temperature of 180°.
11. After the allotted time has passed, carefully unwrap the foil and simmer the entrecote for another quarter of an hour until golden brown.

12. This meat dish will harmoniously complement a vegetable or rice side dish.

Entrecote according to French recipe

Entrecote is a meat treat that came to us from France. Many chefs and housewives prepare this dish from pork tenderloin or lamb. But this is not true, since only beef entrecote can be called true. The part of the carcass you choose to cook plays a huge role.

On a note! For entrecote, choose the cut of meat on the bone in the area between the rib and spine of the cattle. Veal is not suitable for such purposes.

If you still don’t know how to cook soft beef entrecote, quickly write down a simple and accessible recipe. It is best to use the grill function. This way the meat will be baked to an amber crust, but will retain its juiciness and softness.

Ingredients:

• beef tenderloin on the bone – 1.2 kg;
• olive oil - 1 table. spoon;
• blend of freshly ground peppers - 2 teaspoons. spoons;
• salt.

Preparation:

1. Rinse the beef entrecote, preferably chilled, thoroughly with running water and dry with a paper towel.
2. Rub the meat with olive oil, salt and ground pepper.
3. In this form, at room temperature, leave the beef tenderloin on the bone for literally half an hour.

4. Line a baking sheet or high-sided pan with aluminum foil. Lightly grease with olive oil and add entrecote.
5. Place in the oven with the grill set to maximum temperature.

6. Bake for literally 4 minutes, then carefully turn the meat over.
7. Place it back in the oven and fry at maximum temperature for another 5 minutes.
8. We definitely give the finished meat the opportunity to “breathe”, and then serve it to the table.

How to fry entrecote with onions

Products

Beef pulp - 600 grams Onions - 2 pieces Red wine - half a glass Vegetable oil - 2 tablespoons Butter - 50 grams Salt - half a teaspoon Coarse black pepper - half a teaspoon

Cooking entrecote

1. Cut 600 grams of beef into 2 pieces approximately 2 centimeters thick.
2. Cut the onion into rings. 3. Salt and pepper each entrecote using half a teaspoon of salt and half a teaspoon of coarse black pepper. 4. Use a knife to make superficial cuts in the form of a grid (on both sides). 5. Pour 1 tablespoon of vegetable oil into a frying pan and heat for 1 minute over medium heat. 6. Place entrecotes in a frying pan and fry for 5 minutes. 7. Turn the entrecotes over to the other side and fry for another 5 minutes. The frying time for entrecotes depends on the desired degree of doneness - for rare entrecotes, 3.5 minutes is enough, and for fully fried meat, it will take about 7 minutes for each side
. 8. Place the finished entrecotes on plates. 9. Add 1 tablespoon of vegetable oil to a frying pan and add onion rings, fry for 2 minutes over medium heat. 10. Pour half a glass of red wine into the frying pan and heat for 5 minutes (the wine needs to evaporate). 11. Add 50 grams of butter to the frying pan and mix everything. 12. Place the onion on top of the entrecote.

Hearing this, many are perplexed. The exquisite name of this original French dish hides a not so complicated preparation.

A pleasant and aristocratic name sometimes confuses ordinary people. When imagining this delicious French dish, you might think of an exquisite aroma, refined taste and a very difficult method of preparation. But this is far from true.

Beef entrecote (beef entrecote) is nothing more than, which is located between the backbone and ribs. This dish gets its name from the beef cut.

Cooking entrecote steak in the classic way is quite simple. It is prepared from beef in a frying pan. You need to fry on a very hot surface on both sides.

In general, this was previously the name given to a cut of an ox, which was cut from the same part of a bull. And the same veal tenderloin was called “medalie” because of the similarity of the shape with a small medal. But subsequently this is what they now call a piece of other types of meat.

Grilled beef entrecote

Beef entrecote on the bone is beyond all praise when grilled according to the following recipe. It is important to take meat cuts of small thickness so that each one can brown on the outside and have time to bake inside, but remain juicy. In this case, more than ever, you need to approach the choice of meat and its marinating.

Ingredients:

• beef entrecote – 1 piece;
• olive oil – 40 ml;
• soy sauce – 3 tbsp. spoons;
• salt, ground black pepper.

Preparation

1. Rub the cut of meat thoroughly with a mixture of soy sauce, oil and pepper mixture, rubbing the marinade into the fibers.
2. After a few hours, start frying the entrecote, placing the meat on the grill.
3. Fry the beef for 3 minutes on each side, then let it rest under foil on a platter for another 10 minutes.

How long to fry pork entrecote in a frying pan

Step 7

Is the meat marinated? Great. Shake off dry spices, if any are present in the marinade. The spices have already given off their aroma and if they are not removed from the surface of the meat, they will begin to burn. Place the pieces in a well-heated dry frying pan. At the same time, do not grease the pan with oil! Fry for 2-3 minutes on one side over medium heat until golden brown.

Sometimes, when frying, the meat begins to curl, as if turned inside out. This fat on the outside of the piece decreases in size as it cooks. To prevent this from happening, it is enough to make incisions on the surface of the pulp or fatty tissue as shown in the photo.

Source -

Step 8

2 minutes have passed, turn the pieces over to the other side. Look how juicy and deliciously rosy they are! Fry on the other side for another 2 minutes over medium heat. In the meantime, the meat is fried, preheat the oven to a temperature of 140 degrees. In it we will cook the meat until cooked within 10-15 minutes.

Step 9

After another 2 minutes, transfer the fried meat to a clean, dry baking sheet and place as is in the preheated oven for further maturation. This is done in order to heat the meat at a low temperature and bring it to readiness in a “quiet mode” while maintaining its juiciness. At the same time, according to the temperature table for roasting meat, in our case pork, the temperature inside the piece should reach 62-65 degrees. It can only be measured using a remote meat thermometer. I don’t have such a thermometer in my arsenal, but from my own experience I can say that ripening of a piece of pork 3 centimeters thick occurs in an oven preheated to 130-140 degrees for 10-15 minutes. At the same time, the baking sheet on which the meat is heated should be thin; it should not give off heat, because our task is not to overcook a piece of meat, but only to bring it to readiness.

Step 10

After 15 minutes, remove the meat from the oven. It lost some meat juices, but overall, most of it remained inside.

Step 11

Cover the baking sheet with aluminum foil or a piece of baking paper and let rest for another 5-10 minutes.

While the dish is cooling, let's go through the cooking process:

• Dry the pork entrecotes with a paper towel, make cuts on the surface of the meat and fat, if necessary;
• Marinate in salt, pepper with the addition of oil, dry spices and, if desired, soy sauce for a few minutes just before frying;
• While the meat is marinating, heat the frying pan well;
• Fry (seal) the meat in a heated frying pan for 2 minutes on each side;
• Next, bring to readiness in the oven at a temperature of 130-140 degrees for 10-15 minutes;
• Let the dish rest for 5-10 minutes and serve.

Step 12

Well, juicy and very tasty pork entrecote in a frying pan is ready. A stunningly aromatic festive but at the same time very simple dish to make. We transfer it in portions into a beautiful bowl and serve it on the table!

Entrecote can be served with a side dish of any vegetables, including grilled vegetables, green salad, baked potatoes, boiled rice and homemade pickles! In a word, when you prepare this dish for a holiday table, you will never go wrong, because a deliciously fried piece of meat, like a little black dress in a woman’s wardrobe, will never let you down