In translation from French, entrecote means meat on a rib. Most often this dish is prepared from beef or veal, but it is also permissible to use lamb. We will tell you some interesting entrecote recipes.
Veal entrecote, baked in the oven
When choosing entrecote from veal, pay attention to fat, it should be white. If it is yellow, then this is the meat of an old animal. When baked, it will have an unpleasant smell and turn out to be tough and not tasty.
Ingredients:
- entrecote - 1 piece;
- salt, pepper - to taste;
- vegetable oil.
Preparation
Vegetable oil grease the pan and the entrecote itself, rub the meat with pepper. You can also use any other spices. To salt now it is not necessary, it is done or made already directly during meal. We send the pan with entrecote in the oven, heated to 170-180 degrees, and bake for about 50 minutes. Readiness is checked as follows: you need to pierce the meat with a sharp knife in a place closer to the bone, the juice that stands out should be transparent. Such meat can be served to the table both hot and cold, supplemented with a salad "Chafan" . Cooked according to this recipe, it turns out juicy and delicate.
Lamb steak entrecote
Ingredients:
- entrecote from lamb - 1 kg;
- fatty fat - 100 g;
- white wine - 100 ml;
- tomatoes - 2 pcs .;
- onion - 2 pieces;
- olives without pits - 200 g;
- salt, pepper, dried fennel, coriander - to taste.
Preparation
Cut the entrecote portioned portions, rub it with salt, pepper, and pour white wine. Tomatoes turn into puree with a blender, also add to the meat. There, pour out the chopped onions and spices, mix well and leave the meat to marinate for about 5 hours. When it is ready, cut the fat with fat thin plates, spread them on a baking tray, greased with vegetable oil. We put the pieces of promarinated meat from above. We send the oven to about 180 degrees for about 40-50 minutes, occasionally pouring on the meat with an outstanding juice. We put the ready-made sheep's entrecotes on a dish, decorate with lemon wedges, and rings of olives. As a side dish, you can serve rice croissants or french fries.
Veal entrecote in Polish - recipe
Ingredients:
- veal (thin edge) - 700 g;
- eggs - 2 pieces;
- butter;
- breadcrumbs;
- salt, black ground pepper.
Preparation
Meat clear of films, we divide into portions, we beat off, rubbing with salt and pepper. Then each slice dipped in a beaten egg and crumble in breadcrumbs. In a hot frying pan, melt the butter and fry the entrecotes on both sides until ready. Ready-made meat can be poured with juice, which was released during frying.