Entrecote - what is it? Translated from French, this name sounds like "between the ribs" (entre - between and côte - the rib). In the classical version, this is a piece of beef meat, which is cut between the ridge and the ribs. In Russia, the name of the dish sounds like "meat on the bone". The entrecote is prepared from beef, venison, pork, lamb, in some restaurants they have learned to cook even fish entrecotes. But it is the entrecote of pork that turns out to be the most tender and juicy.
Selection of meat
To prepare this dish, use a piece of meat about the size of a palm and a thickness of one and a half centimeters. The average weight of raw meat used to make this dish is 300 grams. When cooking, its weight will decrease by about a quarter. Unlike beef, pork is fat enough, and you do not have to resort to various tricky methods to preserve the juiciness of the product. Of the seasonings, only salt and pepper are usually used - a spicy and juicy entrecote is obtained. What it is now has become much clearer. By the way, the meat is fried with a minimal addition of fats, which will allow maximum preserving its taste. If, when pressed on a piece of meat, it springs, then the entrecote can turn out slightly "rubber", if there is a dent - the dish will be juicy and soft.
Methods of roasting
A thick frying pan or grill will help to achieve a certain degree of roasting, when you are cooking entrecote. What is this - the degree of roasting? There are several types. The fastest method of roasting - for one and a half minutes on each side - is called medium rare. When cutting, such meat has a reddish-pink tinge. In other words, this is a method called "with blood". Medium - when the entrecote, the photo of which is presented in the article, is fried from each side no longer than 3-3.5 minutes. Meat, cooked in this way, turns out very juicy and keeps a gentle pink color inside. If you increase the cooking time to 5 minutes (medium well), the meat will be more stringent than the first option, but it will not lose its juiciness. It is not recommended to use well done for entrecote (full roast).
Stuffed entrecote. What it is?
The entrecote, prepared with a filling, was called "Austrian entrecote". It differs from the usual for us dish in that between two plates of meat the filling consisting of boiled potatoes and eggs, mixed on sour cream with addition of seasonings and greens is stacked. The filling fits one battered piece of meat, the top is closed by another. They are fastened with the help of toothpicks and laid out on the burning oil in a scallop or a cauldron in which the onion was pre-fried. The entrecote is poured with red wine and stewed for half an hour (until meat is ready). The broth that remains in the cauldron should not be poured out, as it can be used to make sauce. To do this, add flour and sour cream (so that no lumps are formed) and bring to a boil. The entrecote is served on a platter with a sauce or garnish, for which boiled vegetables perfectly suit.