Composition / ingredients
Cooking method
1. Prepare the meat:
- thoroughly rinse it under running water, dry it with a paper towel;
- if the thickness of the piece allows, cut it lengthwise into 2 parts.
2. Prepare the marinade:
- in a bowl, mix salt, pepper, coriander, dry spices (for meat dishes), mustard, soy sauce and honey;
- pour lemon juice, mix.
3. We send the meat to the marinade, thoroughly coat it on each side, cover it with cling film and put it in the refrigerator for an hour.
4. Then we transfer the entrecote to the foil (if there are two pieces, you need two pieces of foil) together with the marinade, wrap it carefully to preserve the juice.
5. Bake the entrecote in an oven preheated to 180 degrees for about half an hour, and then open the foil to brown the crust, pour hot marinade over the meat and cook for another 20 minutes.
Serve the entrecote with your favorite sauce, supplemented with a portion of fresh vegetable salad. For convenience, I advise you to cut the meat into plates.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Honey - 400 kcal/100g
- Soy sauce - 51 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Lemon juice - 16 kcal/100g
- Pepper - 26 kcal/100g
- Ground coriander - 25 kcal/100g
- Granular mustard - 135 kcal/100g
