Entrecote is a small piece of meat, the size of a palm, with a part of the costal bone along the edge. Translated from the French language, it will mean "meat between the ribs."
Cooking entrecote mainly consists of pickling and heat treatment, which in turn depend on the type and age of the meat.
The classic version is fresh beef entrecote. But even if you take any other type of meat and at the same time cook it correctly, the result will be positive and the entrecote will certainly please with its juicy and rich taste.
Oven entrecote - general cooking principles
For cooking, choose a fresh tenderloin. To prevent hard meat, cut it against the fibers. The thickness of the entrecote should be 1.5-2 cm, so if a piece of a larger thickness is caught, it is necessary to cut it into pieces.
The meat must be washed and dried with paper towels. Then you need to let it dry completely, otherwise the entrecote will not get a golden crust.
To make the meat tasty and juicy, it must be properly marinated. Suitable for marinade: white wine, vinegar, honey, mustard, soy sauce, lemon juice. You can also spice up the meat with garlic, spicy tomato paste and herbs.
You need to marinate the meat for at least two hours, after covering it with a bag or cling film.
Before baking entrecote in the oven, it is advisable to fry it on both sides in a frying pan with butter until it is rosy in color.
Oven-cooked antricot can be served with boiled or grilled vegetables. Also, as a side dish, loving porridge, boiled rice or potatoes is suitable.
Oven entrecote - classic recipe
Ingredients:
• 280 g of beef piece of entrecote;
• salt;
• a couple of cloves of garlic;
• pepper;
• seasoning hops suneli;
• vegetable oil or pork fat.
Cooking method:
1. Rinse the meat an hour before cooking, so that it is well dried. Then beat him off lightly. Coat the meat with pepper and salt. Fry in a pan with vegetable oil on both sides until golden brown.
2. Peel the garlic, wash and pass through the press.
3. Marinate the finished meat with garlic and seasoning hops-suneli.
4. Grease the baking dish and put the meat out. Sprinkle the entrecote with oil, on which he had previously fried. Cover with foil.
5. Send the baking dish to the oven, preheated to 180 degrees. Bake for 1 hour.
6. 20 minutes before ready to remove the foil.
7. Serve the dish with baked potatoes or mashed potatoes. If desired, pour the entrecote on top with a sauce of wine, vinegar, garlic and mustard.
Pork steak in the oven
Ingredients:
• 450 g pork entrecote;
• 20 g mustard sauce;
• 20 ml of lemon juice;
• 5 ml of soy sauce;
• 7 ml of liquid honey;
• salt;
• ground black pepper.
Cooking method:
1. Rinse and dry the pork in air.
2. For the sauce, mix mustard, soy sauce, honey, lemon juice, salt and pepper in a bowl.
3. Put the meat in a bowl with marinade, mix, pack the bowl in a plastic wrap and send to pickle in a cool place. The duration of pickling depends on the amount of time allotted for cooking, on average, from one and a half to three hours.
4. Spread a cut sheet of foil on a cutting board, lay an entrecote on it, pour the marinade sauce and wrap the foil on top with a bag.
5. Put the “bag” with entrecote in a hot oven and bake at 220 ° C for about 25 minutes.
6. Then pull the “bag” out of the oven, gently open it slightly and send back to the oven for 4-5 minutes. During this time, the top of the meat will bake to a beautiful crust.
7. Serve hot with fresh herbs.
Veal steak with onion in the oven
Ingredients:
• one veal entrecote;
• vegetable oil;
• two onions;
• salt;
• black pepper peas.
Cooking method:
1. Veal meat needs a pale pink color with a very small amount of white fat (these characteristics are very important, since marinade is not used in this recipe). If the meat is with other indicators, then it is either the meat of an old animal, or the meat has been repeatedly thawed and frozen. Such meat has already lost most of its juice and will have a “rubber” consistency when frying or baking in the main way.
2. Peel and cut onions into thin rings.
3. Grind pepper peas into powder. The use of such a "live" pepper gives a light, but rich aroma.
4. The right veal entrecote should be beaten a little, rub with pepper, salt and vegetable oil.
5. Preheat the oven to a temperature of no more than 180 ° C and set there an entrecote laid on a baking sheet. Put onion rings on top.
6. Bake for about an hour. Ready meat, when pierced with a cook needle or a thin sharp knife, will give off transparent juice. If the juice is pink, the duration of the heat treatment should be increased.
7. Serve with any sauce and herbs.
Oven lamb steak with greens in the oven
Ingredients:
• 450 g mutton entrecote;
• 40 g of raw lard;
• 40 ml of table white wine;
• 80 g of tomato paste;
• one onion;
• a pinch of dry dill;
• two branches of fresh green cilantro;
• 50 g pitted olives;
• salt;
• ground black pepper.
Cooking method:
1. Sort greens and onions, rinse and finely chop.
2. For the marinade mixture, mix the wine, tomato paste, dill, finely chopped cilantro and onion, salt and pepper in a bowl.
3. Place the washed and dried piece of entrecote in a bowl with the marinade mixture, stir slightly and leave in a cool place overnight.
4. Thinly chop the lard.
5. Cut olives into rings.
6. Lay thin slices of pork fat on the prepared baking sheet, lay the entrecote with the marinade on it. Put olives on the top of the meat.
7. Bake at 180 ° C for about an hour, periodically pouring the allocated meat juice.
8. Serve immediately after cooking with fresh vegetables.
Oven in sweet and sour marinade
Ingredients:
• 450 g beef entrecote
• vegetable oil;
• 50 ml of fresh lemon juice;
• 100 g of fresh or freshly frozen cranberries;
• salt;
• ground pepper;
• 40 g of sugar.
Cooking method:
1. Sort and rinse fresh cranberries, and unfreeze frozen cranberries in air. Then chop the berries in mashed potatoes using a crush.
2. Mix cranberry puree with lemon juice, salt, pepper and sugar. This is a marinade for meat.
3. Cut the meat washed and wiped with a kitchen towel into several parts, depending on the thickness, so that the portioned entrecote is an average of 2 cm in thickness.
4. Put the entrecote in the marinade, stir, cover with a film or plastic bag, put in a cool place for two hours.
5. On a cut piece of foil, put the entrecote in a marinade and pack the foil on top.
6. Send the entrecote in foil to the hot oven for an hour, the temperature of the oven is 180-190 ° C.
7. 7-10 minutes before the end of baking, open the foil to promote the formation of a golden crust.
8. Serve with any light side dish.
Oven breaded entrecote
Ingredients:
• 300 g veal entrecote;
• one raw chicken egg;
• 50 g of wheat flour;
• breadcrumbs;
• salt;
• ground black pepper;
• vegetable oil;
• butter.
Cooking method:
1. Wash the entrecote, dry, beat off a little. Make a few barely noticeable incisions in the meat.
2. Beat the egg with a whisk until smooth.
3. Sift the flour. Mix flour with salt and pepper.
4. Alternately roll the meat first in the flour mixture, then in the egg, then in the breadcrumbs.
5. In a heated pan, melt the butter, add the vegetable oil and lay out the entrecote. Quickly fry the meat on both sides until a crispy crust forms.
6. Put the entrecote on a baking sheet and place in a preheated oven for 30-40 minutes until the meat is ready. Periodically during baking, turn the meat over.
7. Serve with a side dish and vegetable salad.
Pork steak with cheese in the oven
Ingredients:
• one pork entrecote;
• 30 g of hard cheese (for example, "Russian" or "Dutch");
• salt;
• black pepper peas;
• a sprig of fresh mint and parsley;
• vegetable oil.
Cooking method:
1. Grind cheese with a grater with large holes.
2. Sort greens, rinse and dry on a towel. Then finely chop.
3. Rinse the meat, dry and beat off a little.
4. Fry the meat in a heated pan with oil on both sides until a crispy crust is obtained.
5. Then put the meat on a greased baking sheet, sprinkle the entrecote with salt and pepper. Sprinkle greens and cheese on top.
6. Put the baking sheet with meat in a preheated oven (180-200 ° C) for half an hour.
7. Serve the finished dish with canned pineapple and onion soaked in vinegar.
Oven Entrecote - Tips and Tricks
• You can use any spices, but you can’t overdo it, otherwise you can ruin the taste of meat.
• Choose pieces of meat of equal size for cooking so that they are marinated and cooked at the same time.
• If you use soy sauce for marinade, then you need to add salt carefully, otherwise you can salt the dish.
• To make the meat as saturated and aromatic as possible, spices are best used in grains. They must first be fried, and then grind in a mortar.
• Almost ready entrecote can be sprinkled with grated processed or hard cheese.
• Meat can be cooked both medium and strong roast. Therefore, the cooking time may vary at your discretion.
• If desired, entrecote can be prepared even from fish.
