Beef Entrecote

Juicy beef entrecote of medium roast. Beef entrecote is a classic of French cuisine. It turns out the entrecote is tender, juicy, moderately fried, not over-dried, pinkish in the section. A nutritious, incredibly delicious restaurant-level dish! You can serve it with a glass of red wine.

Maria

The author of the recipe

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Composition / ingredients

servings:

Beef fillet (1 entrecote per bone)

400

Olive oil

A mixture of ground peppers

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 17 g

Fats 54 % 22 g

Carbohydrates 5 % 2 g

246 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 25 min

Step 1:
How to make a beef entrecote? Prepare the ingredients. We choose high-quality beef fillets. This is the main secret of a well-prepared entrecote. The thickness of the meat should be at least 1.5 cm, but preferably all 3-5 cm. Separate the meat from the bone and cut into 2 pieces.
Step 2:
Wash the meat, dry it with paper towels, otherwise excessive moisture will not allow it to fry - it will stew. Sprinkle the entrecote liberally with pepper and salt, rub the meat well with spices from all sides. Pour olive oil over the meat with a high smoking temperature and spread it with your hands all over the piece.
Step 3:
It is better to take a frying pan with a non-stick coating. Put it on the fire and heat it well. Lay out the meat and fry on high heat for about 5 minutes on one side. When frying meat, be patient with it. Do not turn it over ahead of time.
Step 4:
Turn the meat over and fry for another 5-7 minutes over medium heat. Transfer the beef to a plate, cover with foil and leave to rest for 5-7 minutes. In order not to get meat with blood, you can increase the frying time or put the beef in foil and bring it to full readiness in the oven. You will get medium-rare meat.

For this recipe, it is better to take not frozen, but fresh meat, otherwise the finished meat risks getting dry.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.