Pork entrecote is a popular fragrant French dish. It's fried on both ends most of meat on the bone. Meat, in order to prepare this delicacy, is usually cut between the costal and spinal fragments of the carcass. The correct entrecote is prepared from veal, but a similar pork dish is also in demand and known.

How to cook pork entrecote?

Pork entrecote dishes are in perfect harmony with various side dishes, but nevertheless they are preferably served with potatoes or stewed vegetables. Preparing juicy pork entrecote is simple, for this the freshest lean meat is selected. In each version, the delicacy comes out hearty, tasty.

1. The pork delicacy is perfectly combined with wine; in combination with alcohol, the real taste of this meat is revealed.
2. You can fry it in a pan, on the grill, bake in the oven or in a slow cooker.
3. Meat is combined with potato, cereal garnish, can be served with vegetable salad.

The classic recipe is simple, so everyone can cook this dish. The main secret of this recipe is in the quality ingredients. The cooking process takes less than 20 minutes. Pork entrecote in a pan using this cooking method always turns out fragrant and juicy.

Ingredients:

• pork on the bone - 350 g;
• sunflower oil - 2 tsp;
• salt pepper.

Cooking

1. Cut the meat into pieces with a sharp knife.
2. Beat off each fragment on both sides. This will cook the meat thoroughly.
3. Lubricate the pieces with vegetable oil.
4. Send the steaks to the heated skillet.
5. Fry for 30 seconds on both sides.
6. Turn the meat over and cook for about 7 minutes on both sides.
7. Delicious pork entrecote is ready.

Pork entrecote in the oven - recipe

Pork entrecote in the oven - exquisite and amazing delicious recipe. A fried whole piece of meat will appeal to every gourmet. Dishes made in the oven are very refined, satisfying and, most importantly, they do not lose their beneficial properties. Juicy pork entrecote in the oven surprises with the ingenuity of cooking and amazing taste.

Ingredients:

• entrecote on the bone - 4 pcs.;
• garlic - 1 head;
• onion - 1 head;
• pomegranate juice - 1 glass;
• salt pepper.

Cooking

1. Rinse and dry the meat.
2. Peel the garlic and onion.
3. Stuff the steaks with garlic, rub them with pepper and salt.
4. Put the pork pieces on a baking sheet, place the onion in half rings on top.
5. Pour everything with pomegranate juice and bake at 200 degrees for 50 minutes.

Pork entrecote in the oven in foil

You can cook entrecote from delicious pork in another way. In this version, it will come out extremely juicy and amazingly tasty. Pork entrecote in foil will save maximum amount useful properties. You can put your favorite aromatic herbs, some vegetables, potatoes or asparagus in the cut.

Ingredients:

• entrecote on the bone - 4 pcs.;
• soy sauce - 1 tsp;
• honey - 1 tsp;
• grain mustard - 1 tsp;
• lemon juice - 1 tbsp. l.;
• salt pepper.

Cooking

1. Pour liquid honey, mustard, soy sauce into a bowl.
2. Pour spices, pour lemon juice and mix well.
3. Grate the pieces of meat with the prepared marinade, refrigerate for an hour.
4. After the time has passed, wrap the delicacy in foil and put in the oven for 50 minutes.
5. After 35 minutes, open the foil. Then the meat will be covered with a golden crust.

Pork entrecote in the sleeve

Pork entrecote in the oven in the sleeve does not require prolonged active participation in cooking. The meat is stewed in its own juice without the use of oil, which is an advantage of this cooking option, especially for those who follow the figure. This recipe will help feed the whole family a delicious dinner.

Ingredients:

• pork - 1.5 kg;
• lard - 200 g;
• salt, pepper - to taste;
• garlic - 4 cloves;
• onion - 1 pc.;
• mustard - 1 tbsp. l.

Cooking

1. On the meat, make several oblique cuts along the piece.
2. Brush the steaks with salt, pepper, garlic and mustard.
3. Cut the onion into large pieces and put it on the meat slices.
4. Cover with a lid and refrigerate for 2 hours.
5. Next, put pieces of bacon into the cuts in the meat.
6. Pour all the ingredients of the dish into the sleeve and send it to the oven.
7. Bake 60 minutes.

Pork entrecote in the oven with potatoes

Pork is one of the most common types of meat in the world, there are a lot of options for its preparation. It turns out especially exquisite. It is not at all difficult to cook such a dish as pork entrecote in the oven with potatoes. Within an hour, an amazing dinner for the whole family will be ready.

Ingredients:

• pork on the rib - 1 kg;
• potatoes - 700 g;
• olive oil - 3 tbsp. l.;
• seasoning "Provencal herbs" - 2 tbsp. l.;
• salt, pepper - to taste.

Cooking

1. Preheat oven to 220.
2. Peel the potatoes, cut into small pieces, add salt, season with spices. Pour into a mold and place in the oven.
3. Heat a frying pan with oil and fry the pork pieces until crispy.
4. Add ruddy entrecote to the semi-finished potatoes, cover with foil and bake for another 20 minutes, slightly reducing the heat.

Skewers of pork entrecote on the bone

Pork is excellent for frying amazing. good option there will be pork entrecote, marinated and cooked on a fire. Marinade for pork entrecote is the simplest: onions and spices. The cooked delicacy is very appetizing.

Ingredients:

• meat (pork) - 1 kg;
• onion - 2 pcs.;
• salt, pepper - to taste.

Cooking

1. Marinate the meat with fresh onions, salt and spices in a non-hot room for 2 hours.
2. When the entrecotes are ready and marinated, string them on skewers.
3. Put on coals, roast.
4. Various vegetables and sauces are a good addition.

How to fry pork entrecote in a slow cooker?

Entrecote is a very popular dish in Russia, and many gadget owners are thinking about how to fry entrecote in a slow cooker. You can cook meat from any meat. Cooking pork entrecote in a slow cooker is not difficult at all - you just need to prepare the meat, connect the device and set the desired mode.

Ingredients:

• pork pulp - 700 g;
• onions - 2 pcs.;
• salt, spices - to taste;
• frying oil.

Cooking

1. Rinse and dry the meat.
2. Marinate it in a mixture of onions with salt and pepper for a short time.
3. Peel the second head of the onion, cut into small plates.
4. Turn on the "Frying" mode, pour in the oil and send the onion. Fry.
5. Arrange the prepared pork pieces in a single layer. Switch to the "Extinguishing" mode for 50 minutes.
6. It will be a good side dish.

Grilled pork entrecote

Delicious from a fresh entrecote, ideal when fried on a grill pan - this is an overly rich, aromatic and quick dish that does not require a significant investment of time to cook. The key is choosing a fresh, quality meat product.

Entrecote is an amazing and incredibly tasty meat dish. Many professional chefs call it masculine. A whole piece of meat fried to a golden brown under a spicy sauce will appeal to every gourmet. Today we will discuss how to cook pork entrecote.

Authentic French dish

Entrecote is a dish originally from France. In any French restaurant, it is considered the most popular, satisfying and very delicious dish. You can easily cook pork entrecote at home. A recipe with a photo will help inexperienced chefs become a real professional.

The easiest way to cook pork entrecote in a pan. You can use a grill pan. If you don't have one, regular cast iron utensils will do. In most cases, entrecote is fried in a hot pan without the addition of oil or fat. You can add some refined sunflower oil.

Compound:

• 3 pcs. pork pulp on the bone;
• 1 tsp table salt;
• to taste a mixture of Provence herbs;
• ½ tsp ground black pepper;
• 100 ml refined sunflower oil.

Cooking:

On a note! Professional chefs advise salting the meat when it is almost ready. If you are using a sauce or marinade, reduce the amount of salt.

Juicy entrecote in the oven

All housewives know that dishes cooked in the oven are tastier, juicier and, most importantly, retain their beneficial features. Pork entrecote on the bone in the oven will surprise you with its ease of preparation and exquisite taste.

To emphasize the taste of pork tenderloin on the bone, we will add some unusual ingredients. Vegetables and freshly squeezed pomegranate juice will add a touch of piquancy and extra juiciness to the dish. Rather, write down how to cook pork entrecote.

Compound:

• 3-4 pcs. pork entrecote on the bone;
• 2 pcs. garlic heads;
• 2 heads of onions or lettuce;
• 1 pomegranate;
• greenery;
• 100 g breadcrumbs for breading;
• 2-3 pcs. fresh tomatoes;
• salt and spices to taste.

Cooking:

We create a culinary masterpiece

You have already learned one of the ways to cook pork entrecote in the oven. The recipe may be different, for example, bake the meat in foil. In this case, it will turn out very juicy and incredibly tasty. In addition, the pork entrecote in the oven in foil will retain the maximum of its useful properties.

Compound:

• 0.5 kg of pork entrecote;
• a mixture of peppers, salt - to taste;
• 1 st. l. freshly squeezed lemon juice;
• 1 tsp grain mustard;
• 1 tsp honey;
• 1 tsp soy sauce;
• spices and seasonings - to taste.

Cooking:

Exploring the Culinary Traditions of Austria

Some housewives have already tried Austrian entrecote. The taste of this dish cannot be described in words. Experienced chefs will tell you how to cook pork entrecote in a pan according to old Austrian recipes.

Compound:

• 1 kg of pork pulp;
• 100 g fresh bacon;
• 1 ½ st. sour cream;
• 3 pcs. chicken eggs;
• 4 things. potato tubers;
• to taste ground nutmeg, salt and pepper;
• bunch of parsley;
• 2 ½ st. l. soft butter;
• 1 head of onion;
• 0.5 st. white wine.

Cooking:

1. Defrost pork tenderloin.
2. Wash and dry the meat thoroughly.
3. We cut the meat into portions, beat off.
4. Rub each piece of pork tenderloin with salt and pepper mixture. We make small cuts along the edges.
5. Potato tubers are peeled, washed and boiled in salted water until fully cooked.
6. Cool the boiled potatoes and cut them into cubes.
7. Fresh bacon also needs to be chopped into cubes and mixed with boiled potatoes.
8. We season this mass with spices and spices.
9. Add ½ tbsp. sour cream and eggs.
10. Mix all ingredients thoroughly.
11. We spread the resulting mass on the entrecote.
12. Gently connect the edges with a toothpick or thread.
13. Melt the butter in a frying pan.
14. Pass the onion, chopped in half rings, until half cooked.
15. We do not remove the onion from the pan and spread the pork entrecote.
16. Pour everything with wine and simmer in a sealed container until the entrecote is fully cooked.
17. When the meat is cooked, put it on a dish.
18. Pour the remaining sour cream into the resulting sauce and add a little sifted flour.
19. Simmer the sauce for literally 3-5 minutes.
20. Pour the sauce over the finished entrecote and serve.

Entrecote is meat on the rib. Moreover, the meat is not lean at all, but fatty.

If you bought a pork entrecote, then you are probably wondering how to cook it deliciously on charcoal.

This meat is tasty and juicy so much that it does not require a special marinade for soaking and a lot of time for marinating.

The main thing is not to overdry the pork entrecote skewers when frying. Try our grilled pork entrecote recipes.

Ingredients:

• pork entrecote - 5-6 kg
• onions - 2.5-3 kg
• large lemons - 4-5 pieces
• black pepper

Recipe for barbecued pork entrecote:

1. Peel the onion and cut into large rings or half rings.

2. Then we cut the pork entrecote into large pieces, right with the bone. We will fry the meat on the grill, so you should not grind it.

3. We take a container (enamelled or plastic), in no case aluminum. Place meat and onions in layers in a bowl.

The first layer of onion can be crushed with your hands so that it gives juice. Grind the pieces of meat with salt, put on the onion.

4. Cut the lemons in half and squeeze onto the meat, pouring plenty of lemon juice over it. Squeezed lemons do not throw away, chop and throw in the same place. Top with onion and pepper. We continue this procedure until all the meat is laid. The top layer of meat should be covered with onions.

5. Cover the container with a lid and put in a cool place for 2 hours. You don't need to overcook the meat. During this time, you can prepare firewood and light a fire.

Coal should flare up well, the heat needs to be strong so that the meat is fried, and not dried.

6. When the meat and coals are ready, put the pieces of meat on the grate, while removing the whole onion, as it will burn.

7. We put the skarnitsa with pork entrecote on the coals. Fry the meat, turning over, until cooked.

How to cook pork entrecote skewers in mayonnaise

Ingredients:

• 2 kg pork entrecote on the bone
• 3 onions
• 100 ml mayonnaise
• 2 teaspoons barbecue seasoning
• ground black pepper

How to cook pork entrecote on charcoal:

1. Put the pieces of entrecote in a saucepan (it should not be aluminum).

2. Add seasoning, salt, ground black pepper and mayonnaise to the meat.

3. Peel the onion, wash and cut into rings. Add it to meat. Mix everything well. Cover and refrigerate overnight.

Entrecote can be taken to nature directly in a saucepan or transferred to a bag.

4. Make a fire. Firewood should burn well so that coals remain, but at the same time, strong heat came from them. While the fire is burning, thread the meat on skewers.

The distance between the meat and the coals must be at least 10 cm, otherwise it will fry faster on top and remain raw inside.

5. Periodically turn the meat so that it is evenly fried on all sides, as well as inside.

A simple pork entrecote skewers recipe

There are a lot of barbecue recipes on our website, we want to offer an ordinary classic version.

The marinade turns out to be very cheap - you don’t need to add kiwi there, as in, or lemons with tomatoes and paprika. Nothing newfangled. But success will be ensured - the meat is tender and juicy.

Onions, salt and pepper are the main components of any good marinade, no matter what kind of meat you want to grill on the coals.

So - take pork, fatty it is desirable, but in our recipe it is entrecote, so take entrecote, salt and pepper to your taste and then - this is where the whole secret will be: twist the onion in a meat grinder and mix with salted and peppered meat.

There is much more juice in onion chopped in mashed potatoes than in ordinary rings. Therefore, the meat quickly splits.

But it is important not to marinate the entrecote skewers longer than 2 hours before frying, otherwise the meat will become too loose.

Proportions: for 1 kg of meat you will need a medium-sized onion, about 150 g.

It will take you about an hour to marinate entrecote in onions if the meat is young and 2 hours if the meat is old.

Then make a fire and start stringing the meat on skewers, removing the onion gruel so that it does not burn.

At the end of cooking, the kebab can be poured with vinegar and red pepper.

This entrecote kebab will remind you of that kebab from childhood, because there is nothing superfluous in its marinade.

Cut the onion for the kebab separately, soak it a little in a weak solution of vinegar, and when the kebab is ready, put the pork meat fried on the grill on thinly sliced ​​onion half rings and cover the entrecote with pita bread or char-grilled flatbread on top.

Then the shish kebab will absorb the smell of freshly cut onions.

Bon appetit!

From the existing variety of meat dishes, many men will choose this dish, probably as the embodiment of male culinary taste: a large piece of natural, moderately fatty meat on a touching bone, lightly browned and invariably delicious! But pork entrecote, despite its apparent simplicity, also needs to be able to cook. Which is exactly what we're going to do today.

A bit of history

Pork entrecote came to Russia from France. The word itself literally means "meat between the ribs", which in itself speaks of what the dish should be made of. By the way, earlier in the French culinary tradition it was about cowhide meat. But over time, every piece of tenderloin with a small rib began to be called that. Today, entrecote is made from both beef and pork. Moreover, you can come across the name "fish entrecote", which, of course, is simply out of the question! What is good pork entrecote? This meat itself is fatter than beef. And in this place, on the rib, it is even more tasty and with fat. It is just perfect for fast heat treatment: roasting and baking. By the way, there is also the concept of "double pork entrecote". This is the meat between two pieces of ribs. Well, at least it looks original.

How to cook pork entrecote

The first step should be the selection of meat and its preparation for our culinary action. Regarding the choice: first of all, choose fresh, not frozen, with a small piece of rib bone and enough fat. The cut should be fairly large. Well, you already know the place of the carcass from which the pork entrecote is taken. To get a dish close to ideal, you also need to beat the meat a little with a special wooden mallet (try not to use metal and plastic). You can also sprinkle with a set of natural spices (hops-suneli seasoning is perfect), but just a little, a little, so as not to kill the meat taste. You can crush a couple of cloves of garlic and season a little, and also - in moderation - salt / pepper. Next, put the processed pieces in a deep bowl and cover with a lid. We put it in the bottom of the refrigerator so that it is thoroughly soaked (at least three hours).

Classic pork entrecote recipe

Ingredients: pieces of entrecote, beaten and prepared, vegetable oil for frying, a good frying pan so that the meat does not burn.

How to cook pork entrecote? We heat the pan well and pour enough sunflower oil a large number of. When it almost boils, over medium heat, fry each of the pieces for three minutes on each side. The juice released during cooking can then be used for gravy. As you can see, there is nothing complicated in the classic recipe. This is just a good piece of natural meat, after eating which you will immediately feel like at least a hero!

side dishes

Pork entrecote is served to the table, as a rule, with a side dish. Potatoes can be boiled or fried. Put a couple of spoons of green peas. Greens are required. It would be nice to cut a vegetable salad. But you can also serve with sauerkraut, crispy and fragrant. Its acid well emphasizes the traditional meat flavor. And you can put out a fresh head of cabbage. By diversifying side dishes, as usual, you get a new menu! Well, that's all, you can treat the guests. From alcoholic drinks, you can offer beer or dry wine. From non-alcoholic - sour juices, mineral water, kvass.

Recipe variations

However, if you are suddenly bored with the traditional classic recipe cooking this dish with pork, you can try to make entrecote with variations. And to please yourself, and relatives or guests.

Breton

First, the meat is fried in oil for several minutes in a frying pan (on each side), and then brought to a condition already in a steam bath.

In Polish

It is necessary to prepare a mixture of eggs and breadcrumbs, roll in it pieces of meat for entrecote, and then fry on strong fire 3 minutes on each side (approximately). The meat should not bleed when pierced with a fork. This rule applies in all cases of preparation.

Exception - bloody entrecote

The meat is fried quickly, over high heat until blush. And when pierced with a fork, red juice is released. Well, this is for those who love food with blood.

Alsatian

The meat must be fried with bacon. And then it is seasoned with onions, herbs, poured with flour sauce.

In Hawaiian (according to B. Bourde)

For each piece of meat on the bone, there is a large spoonful of wheat flour, half a tomato, a slice of hard cheese, a pineapple ring. Fry each piece of meat on one side and turn over to the other. We put a tomato ring fried in flour and oil on the meat, cover with pineapple, and on top with a piece of cheese. Cover the pan with a lid and fry for a few minutes. This entrecote is recommended to be served with boiled rice and grilled vegetables. Great sophisticated option.

Austrian - stuffed entrecote. Viennese - sprinkled with fried onion rings when serving. All of them are good in their own way, for any, as they say, taste and color.

Sauces

Do not forget about the sauces that are recommended to be served with such a dish as pork entrecote (see photo above). You can try everything from sweet and sour Chinese to the hottest chili. Cranberry, lingonberry, mustard, garlic are also suitable. Many of them will only emphasize the taste of your entrecote. The main thing is not to overdo it, so as not to interrupt the juicy meat flavor. But in general, you can just sprinkle the piece itself well with lemon or lime juice, but without culinary fanaticism!

Beef entrecote is of French origin and translates as “between the ribs”. It is a piece of quick-roasted cowhide, the size of a palm and a thickness of no more than 3 cm. The dish has piquancy and sophistication, like, indeed, all French cuisine. To date, it is prepared not only from beef meat, it is no less popular from pork. In addition, a variety of cooking methods are used. It is customary to serve the dish with a potato side dish, rice and buckwheat, as well as vegetable salad and various vegetable mixtures. Further in the article we will talk about the rules for preparing a traditional beef entrecote.

How to cook beef entrecote

This dish is prepared exclusively from the pulp of beef or veal. The tenderloin is taken between the ridge and ribs of the carcass. It is thanks to the use of this meat part in the preparation that it turns out to be elastic and tender.

Ingredients

To prepare one serving you will need:

1. Beef 250 g.
2. Ground pepper.
3. Salt.
4. Seasonings as desired.
5. Vegetable (olive) oil for frying 2 tbsp.

Step by step cooking

Let's start cooking. The process looks like this:

Attention! The most important condition for good roasting is the most heated frying pan.

Lay out the pieces of meat with kitchen tongs. And fry on each side for 4-7 minutes, making shallow cuts. It is not recommended to fry for longer than the specified time, inside the entrecote should remain pink.

Serve hot with meat sauce and garnish.

Varieties of cooking beef entrecote

Beef entrecote in the oven

The second most popular cooking method after frying in a pan is baking in the oven. Rinse 500 g of beef tenderloin and dry with a waffle towel. Cut across the fibers into portions, and rub them with spices, salt, any seasoning to taste. Pour 20 g of refined oil into the pan and fry the meat on both sides for 5-7 minutes.

Note! To give a special taste to the dish, in a pan it is necessary to fry the onion or finely chopped garlic cloves until the entrecote. In order for the meat to absorb additional flavor in the future.

Transfer the pieces of meat to a baking dish, pour the remaining oil from the pan on top. Bake for another 10 minutes at 180 degrees.

Air grilled beef entrecote

An important condition for the successful preparation of beef entrecote in an air grill is the use of chilled meat, not frozen.

Ingredients for 2 servings:

• beef or veal - 400 g;
• salt;
• freshly ground pepper;
• hops-suneli;
• seasonings for meat dishes;
• vegetable oil - 2 tablespoons;
• butter - 50 g;
• soy sauce - 2 tbsp.

1. Rinse the meat and dry with a paper towel. At this time, prepare the marinade in another container. Mix salt, all seasonings, 1 tbsp. vegetable oil and soy sauce, put the meat there and leave for 15 minutes, periodically turning the pieces.
2. Heat the air fryer and grease with butter. Fry in a mixture of butter and vegetable oils for 5-7 minutes, in accordance with the roasting mode.

Note! You can check for readiness with a toothpick. To do this, you need to pierce the entrecote, if a transparent liquid has flowed onto the surface, then the meat is ready.

Beef entrecote in a slow cooker

Many have long moved away from the traditional recipe for making beef entrecote, and cook not only in a frying pan and oven, but also in a slow cooker.

The cooking rules are as follows:

1. Rinse 2 entrecote 200 g each with running water, dry with a paper towel and remove the film. Grate with salt, spices according to taste preferences (seasoning for meat, a mixture of peppers, suneli hops). Coat the meat with vegetable oil on both sides with a cooking brush and leave to marinate for 15-20 minutes.
2. On the slow cooker, turn on the frying mode, add 2-3 tbsp. vegetable or olive oil, and wait for the pan to heat up.
3. Put the meat to fry for 4-7 minutes on both sides, without closing the lid.
4. After that, switch the multicooker to the "Extinguishing" mode, programming it to turn off after 15 minutes. Grease the entrecote with butter (50 g), close the lid and after 15 minutes turn the meat over to the other side for the same time.

There is a great variety of recipes for beef entrecote, and housewives have long been no longer limited to frying only in a pan. The dish turns out to be no less tasty and healthy if you cook it in foil.

1. You need to start cooking by washing and drying the beef (1 kg).
2. Salt, pepper, add spices and spices to taste.
3. In a separate bowl, mix 2 tablespoons of sour cream (20%) and a quarter teaspoon of mustard.
4. Grate the pieces with sour cream mustard sauce and leave to marinate for a few minutes.
5. Next, lay the entrecote in foil and wrap tightly. Bake in foil for about 90 minutes at a temperature of 180-200 degrees.
6. If desired, you can put onion sliced ​​\u200b\u200bin half rings with the meat, which will add juiciness to the dish.
7. Check for doneness with a toothpick, which should go in and out easily.

video recipe

The process of preparing beef entrecote can also be seen on the video:

As you can see, cooking beef entrecote is not so difficult. Even housewives will be able to cope with the dish without great experience cooking, if you follow some useful tips:

• It is known that beef meat has rigidity, therefore, so that cooking does not take much time, it is necessary to pre-marinate the meat pieces. To do this, in 1 liter clean water add 1 teaspoon table salt, 0.5 cup sugar and the juice of half a lemon. Let the beef soak in the solution for at least 2 hours.
• It is impossible to water the meat with table vinegar during the cooking process, otherwise there will be a high probability that the entrecote will become hard like rubber. A similar pickling is suitable for other dishes.

The highest "culinary art" is the preparation of stuffed beef entrecote with apples, as well as marinated entrecote in beer. Options great amount with which you can experiment in the kitchen and find the perfect recipe for yourself.