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Beef entrecote: how to cook? Video recipe
Beef entrecote is a chop made from the intercostal portion of the pulp. However, the implementation of this dish requires knowledge of several important nuances, because otherwise the meat can turn out to be dry and tough. To achieve the desired result, use the recipes of experienced chefs.
Soft and juicy charcoal entrecote
Using this beef entrecote recipe, you end up with delicious, tender meat with a smoky and pleasant green scent. To prepare the dish, you need the following ingredients:
– 100 g of butter; – 650 g of beef; – salt, pepper; – seasonings to taste: marjoram, thyme, caraway seeds, coriander.
Prepare a barbecue or charcoal grill with well-heated coals. Then cut the beef into portions of approximately the same size, brush each piece with butter and place on a wire rack.
Remember one important rule: the thicker the piece of meat, the farther from the fire the grate should be. Otherwise, the beef will not bake.
Watch the cooking of the meat so you can turn it over in time. While the chunks are frying, take butter, warmed to room temperature, and mix it with the seasonings. When the meat is ready, brush it with the resulting mixture and serve with garnish and herbs.
Entrecote in wine-cream sauce
An entrecote in cream and wine sauce is perfect for a festive table. An exquisite addition will add juiciness and an unusual, very pleasant taste to the meat. To prepare this dish, you will need the following ingredients:
– 800 g of beef; – 500 ml of dry red wine; – 4 tbsp. cream; – 50 g butter; – 4 medium-sized onions; – 2 tsp. starch; – pepper and salt.
Rinse the meat and divide it into several portions of approximately the same size. Beat off each entrecote, then salt and pepper to taste. Place the butter in a skillet, heat it up, and then fry the beef cuts in it until they are lightly browned. Put the cooked meat on a dish and start making the sauce.
Before shifting the meat, it is recommended to warm up the dish so that the entrecote does not cool down too quickly.
Put finely chopped onion in the pan in which you fried the meat and sauté it. Then pour in the dry wine and boil the liquid over high heat until it has evaporated to about half. When you notice that the wine has halved, reduce heat and pour the cream into the pan, then stir the liquid.
Take a separate bowl, mix 2 tsp in it. starch and 2 tbsp. water, then add salt and pepper there. Pour the resulting liquid into the sauce little by little, stirring constantly. Then stir the wine and cream thoroughly again and pour the hot sauce over the meat, leave for 2-3 minutes and serve. Similarly, you can cook pork entrecote.