Juicy pork entrecote in a pan. Beef entrecote in a pan - recipe. Pork entrecote in the oven with potatoes

We cut the onion into strips.

Put the chopped onion in a large bowl, pour 3 tablespoons of soy sauce to it.

Roll the pieces of meat in this mixture, sprinkle with 1/2 teaspoon of rosemary.

Cover with cling film.

and put it in the refrigerator to marinate for 2 hours, you can overnight.

We get entrecote from the refrigerator. Remove all the onion from the meat, otherwise it will burn when frying. We put a frying pan on a strong fire, pour vegetable oil into it and fry the entrecote.

Flip to the other side, season with salt and pepper, and fry until crispy, but not cooked through.

While the meat is fried, cut the vegetables into large pieces, immediately salt.

We spread the pork entrecote on a baking sheet with high sides and send it to the preheated oven. Bake at 200 degrees for 20 minutes.

After 20 minutes, take out the baking sheet and put the vegetables to the meat. Onion from the marinade is also put on the meat.

Put the pork entrecote with vegetables in the oven and bake for another half an hour, unforgettable, pour over the meat and vegetables with the resulting juice.

While the meat is in the oven, make a hot horseradish sauce.

Put the dill, sliced ​​horseradish and sour cream into a blender.

It's good to break everything, and the sauce is ready.

We take out the prepared pork entrecote from the oven, put it on plates together with vegetables, pour sauce over their horseradish and serve it to the table.

Horseradish seasoning is served with meat dishes. At the same time, he endows the dishes with healing qualities. Food becomes not only tasty, but also useful. Horseradish stimulates appetite, improves metabolism in the body, promotes the breakdown of fats.

Bon appetit!
For today I have everything. How do you like the recipe?

As an addition, I suggest watching a delicious video recipe for pork entrecote:

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It is translated as “intercostal part” (“entre” - between, “cat” - rib). The French, with their preference for cattle meat, prepare it from beef. But in the context of globalization, all terms have long migrated from their native land and have taken root in the dictionaries of other countries. Therefore, pork entrecote in the oven or on the grill is prepared and offered in quite respectable restaurants, not at all embarrassed by the “pork” origin of the main ingredient. So the entrecote in the oven in its juice "a la naturel" may well be pork.

Pork cut, cut into entrecote

This is a really simple option on how to cook a great entrecote in the oven in minutes. This refers to the time spent before laying the dish in the oven. It will bake for about 1 hour.

To feed 5 people you will need:

• pork entrecote - 5 pcs. (total weight approx. 1 kg)
• potatoes - 700–800 gr.
• spicy mustard (preferably) - 3 tbsp. lies.
• garlic - 4 cloves
• salt, coarse black pepper - to taste
• spices for potatoes (oregano, rosemary, curry, paprika) - to taste
• spices for meat (nutmeg, ginger, suneli hops) - to taste
• olive oil (you can use any peeled vegetable) - 3 tbsp. lies.

Cooking steps

A very simple and fairly quick recipe to cook in the oven.

1. Thoroughly wash the meat for the future entrecote in foil, dry it with a cloth or paper towel. We cut off the bone (if the meat is on the ribs) a little from the meat - the meat on the bone will be easier to process, and it will look more spectacular. The pulp is very easy to beat off.

2. Rub the pork with salt, pepper, and your favorite spices.

3. We make a mixture of mustard and crushed garlic and soak, coat the meat with it. Let stand as long as time permits. Optimally - about 10 hours in the refrigerator.

4. We wash, clean the potatoes, chop them into large slices (6–8 slices from 1 potato).

We make “fragrant oil” for potatoes from olive oil, spices for potatoes, salt. We roll the slices in this mixture and, without letting them settle (release the juice), we immediately put them together with the meat in a foil envelope. In this case, pork entrecote will be baked, and not boiled in potato juice.

6. Do not close the foil envelope completely so that the pork entrecote is not boiled. The optimal hole diameter is 5–8 cm.

7. Now is the time to place the entrecote out. Mode: "up and down", temperature from 180 to 200 degrees.

If the meat is made on the bone, the dish will be ready in an hour, if not, in 40 minutes. If the pork entrecote was made from a neck or a clean fillet, then it will be ready in 30 minutes (potato readiness time). In the last 10 minutes, open the foil completely to get a golden crust on the meat.

Bon appetit!

Homemade pork entrecote in the oven is much better than a restaurant one. After all, you yourself have seen that there are no special tricks in its preparation. But any man, having received such a delicious piece of meat on his plate, will appreciate your culinary skills.

The French name for beef tenderloin on the bone or simply tenderloin is entrecote. For a simple housewife, inexperienced in the secrets of French cuisine, the name sounds almost intimidating, causing doubts in her most elementary culinary abilities.

Meanwhile, people learned to fry meat on the same day when they got the fire for the first hearth. Therefore, be sure - it's not the name of the dish. Of course, there are some rules for well-done meat, and we will talk about this separately.

Pork entrecote in a pan - basic technological principles

Meat is meat, its taste is good on its own, without any special culinary delights. In order for the entrecote to be sufficiently fried and juicy, you need to choose it correctly. The best parts are those called marbled beef, they have a small fat layer in the muscle tissues. From pork, choose the neck part for "medallions" - this is the same fried meat, only without the bone.

In principle, any kind of meat is suitable for entrecote, from the bold part of the carcass. But beef is exactly the type of meat that the French called entrecote. More precisely, this is the intercostal part of the carcass of an ox. Of course, it is difficult to cope with such specifics in our time, especially since one carcass of meat suitable for preparing entrecote in accordance with refined French requirements contains no more than two and a half kilograms of delicacy beef tenderloin.

Therefore, we are considering other suitable options, given that the end result is juicy, moderately fried meat on the bone. However, without a bone - it is also possible.

Pork is good for entrecote because even the leanest parts of the pork carcass contain the right amount of fat to make the entrecote juicy.

Important: any pulp for frying should be cut into sufficiently thick pieces, and always across the fibers. The thickness of the meat portion is 15 mm, no more and no less. However, you can cut thicker if you like fried meat "with blood". It is important here that the piece does not burn on the outside during the frying process. In American cuisine, the degree of doneness of meat is a whole philosophy. Now let's focus on the classic, generally accepted version of entrecote frying.

When deboning, cut off the film: when frying, it rolls up the pulp, making it hard. If the flesh does not have a pronounced marble pattern on the cut (neck part), then leave a little fat on the surface, or put a piece of fat in the pan, next to or under the meat: fat gives juiciness. Without fat, muscle tissue, consisting mainly of protein, quickly folds under the influence of temperature, displacing the intercellular fluid, and the entrecote turns out to be dry and tough.

Do not beat off the entrecote - do not confuse it with chops, which, after beating, must be breaded. During this barbaric procedure, juice will stand out from the muscle tissue, it will surely evaporate during frying in a pan, and the entrecote will be spoiled. Naturalness is the main requirement for this dish.

As for diversity, it is achieved by various side dishes and sauces for meat, as well as by some methods of frying pork entrecote: in the oven, in a pan, on the grill.

Don't turn the meat until it's browned on one side. This requirement must also be met so that the juice remains inside the piece, and does not flow out during a chaotic toss. Roasting time - 3-4 minutes on each side at 180°C. The oven or frying pan must be preheated to the desired temperature, add a little fat to the frying dishes.

Do not add butter at the beginning of frying - it will burn; use vegetable or animal fat first, and to give a creamy taste, put butter at the last moment, turn off the heat, and cover the pan with a lid for five minutes.

Salt and spices meat should be sprinkled immediately before frying. No marinades - these are other recipes for cooking meat. But to get the right appetizing crust, there are some tricks, which are described in more detail in the recipes below.

1. Pork entrecote in the oven - natural and delicate taste with classic pork sauce

Ingredients:

Pork ribs with pulp 4 pcs.

Dijon (!) mustard 40 g

Fruit syrup or honey (to taste)

Smoked lard 100 g

For sauce:

Parsley

Lemon juice

natural yogurt

Ground pepper

Cooking:

Wash the steaks and pat dry with a paper towel. Lightly salt and pepper. Prepare the mixture from mustard and syrup in equal proportions, grease the semi-finished products on both sides. It is necessary to use Dijon mustard, as it has a more delicate taste.

Put pieces of lard on a baking sheet, between servings of meat: during frying, the smoked flavor will be transferred to the dish. In a preheated oven, place a baking sheet on the top shelf. Bake meat until light brown. Turn off the oven and let the entrecote rest for at least five minutes.

Sauce:

Combine spicy leafy greens with garlic, lemon juice and yogurt. Blend thoroughly with a blender until smooth. Add salt and pepper. We do not give any specific figures indicating the amount of ingredients for the sauce, because spices and spices are a personal matter. But try not to overdo it: choose average values ​​​​if guests are invited to dinner, whose tastes the owners of the house are not aware of.

2. Pork entrecote in a pan in red wine, with a side dish of baked vegetables

Usually white wines are served with pork, but sometimes breaking the rules has a pleasant effect on the taste of the dish. Just choose dry or semi-sweet wine, otherwise you will have to pick up a special sauce and side dish for the sweetish taste of fried pork.

Ingredients:

Pork steak 2 pcs.

Rosemary

Onion, bulb (small heads) 6-8 pieces

Olive oil 50 ml

Red grape wine 100 ml

Pears, sweet - by the number of servings (one each)

Ginger (root)

Eggs 2 pcs.

Olive oil 75 ml

Lemon 1 pc.

Cooking:

Divide the tenderloin into portions, the size of a palm and a thickness of 1.5-2 cm. In a frying pan, in heated oil, put rosemary, fresh or dried, a pinch of ground cinnamon, a few peas of allspice for aroma. As soon as you smell the spicy smell, put the meat, pre-salt and pepper it on both sides. Fry on one side, turn over, put the small onions and pour in the wine. Wait until it has completely evaporated and a crust will also appear on the second side of the steaks. If you use dry wine, then add a spoonful of sugar or honey to the pan with it to make the crust caramel. Transfer the finished meat to a dish - let it relax.

Proceed to the more difficult stage - preparing the sauce. In the pan where the meat was cooked, fry the slices of peeled pears, adding more cinnamon, if necessary, fresh, finely grated ginger, lemon zest and juice. Place the cooked, soft pears in a blender and chop. One whole slice can be left to decorate servings.

Beat the eggs at high speed of the mixer, gradually adding oil, pepper, mustard, honey and salt to them. Combine egg mass with fruit puree. Achieve a medium puree consistency by steaming the sauce. Bring to taste. Serve chilled.

To this sauce with pork entrecote in a pan, serve french fries or boiled rice as a side dish.

3. Pork entrecote in the oven with mushroom sauce and buckwheat porridge

Ingredients:

"Medallions" (intercostal part, pitted) - 1 pc. per serving (150 g)

Bacon, smoked

Parsley

For the sauce (per serving):

Sour cream (15%) 70 g

Dry white mushrooms 20 g

Butter, melted 40 g

ground bay leaf

Cooking:

Preheat the oven. Line a baking sheet with foil. Prepare a second sheet to cover the meat. Put the herbs and bacon on the bottom. Lay out the pieces of meat, washed, dried and sprinkled with spices.

If you chose boneless meat, then you can immediately cover it with sauce and bake. It is more convenient to serve the sauce separately to the entrecote on the bone.

It is advisable to soak washed dried mushrooms in advance in water or milk. Better soak them overnight. Milk should be chosen not pasteurized, whole, so that all lactic bacteria are alive - they will help revive the mushroom smell.

After soaking, transfer the mushrooms to the pan, preheating the oil, and sauté, along with the chopped onions. Add a little hot water to the sour cream so that it does not curl in the pan, pour the mushrooms with the mixture. Add flour to thicken the sauce. Stir the sauce constantly with a whisk. Season to taste with spices, salt. Bring to a boil and remove from stove. Pour the sauce into a blender and puree. Before serving, add chopped dill to the mushroom sauce on sour cream.

Prepare buckwheat porridge for a side dish.

4. Pork entrecote in a pan with pumpkin orange sauce and ricotta

Products:

Entrecote 4 pcs. 250 g each

White wine, dry 100 ml

Flour, potato 30 g

Butter, butter 75 g

Oranges 0.6 kg

Pumpkin, nutmeg (pulp) 400 g

Cherry 8 pcs.

Cheese, pickled (to taste)

Cooking:

Fry the prepared meat in a pan, on both sides for four minutes. Heat the pan well and add some oil. Everything is done as described above.

The decoration of the dish is a bright orange sauce, vegetables and pickled cheese. The tender taste of ricotta goes well with the meat.

Cut the pumpkin into large cubes, cherry tomatoes into halves. Fry the vegetables in the same pan where the meat was fried, but add some herbs and a couple of tablespoons of sugar to the meat juice. Wait for the sugar to dissolve and mix with the flavor of the spices, but not darken. Put vegetables and add some salt. Fry evenly on all sides, gently tossing them with a spatula. Transfer to a plate.

Remove zest from oranges. Carefully clean some of the citrus fruits by removing the membrane films, and squeeze the juice from the rest - 100-150 ml. Orange slices will be needed to decorate the dish and give freshness, sweet and sour taste. Combine juice with wine and mix with starch. Again, in the same pan, melt the butter. Add chopped fresh ginger, one star anise (it has a very strong aroma!). Pour in the mixture of wine, juice and starch. Stir the sauce, and, bringing it to a boil, pour through a fine sieve into a gravy boat. To balance the taste, do not forget to add salt, and for spice - ground chili.

Serve the entrecote in portions: put meat on each plate, fried vegetables and pieces of cheese next to it. Pour the sauce moderately, in a thin thread, to stimulate the appetite. Together with the dish, serve the sauce separately, in a gravy boat.

5. Pork entrecote in the oven - a hearty Sunday breakfast with baked potatoes and vegetables

Ingredients:

Pork (tenderloin) 3 portions of 180 g

Potatoes, peeled 450 g

Fat, pork or vegetable (for frying) - optional

Salt, spices

Mustard 50 g

Water 70 ml

Sour cream or cream 100 ml

Chopped greens.

For sauce:

Cloves, coriander, pepper (ground spices)

Tomato puree 200 g

Sugar and salt - to taste

Pickled mushrooms, sliced ​​150 g

Carrots in Korean 200 g

Fresh cucumbers 300 g

Cooking:

On a baking sheet covered with foil, put the potatoes, cut into large bars, prepared meat. Spread the pieces of fat evenly between the ingredients. Add spices. Cover all this with a second sheet of foil, and bake at 180 ° C for half an hour. From water, honey and mustard, prepare a mixture to lubricate the surface of the meat.

Take the tray out of the oven for a minute. Remove the top sheet, raise the oven temperature to the highest setting, and brush the meat with the mustard and honey mixture. Add chopped greens to sour cream, cover potatoes with it. Return the pan to the oven to brown.

Add spices to taste in tomato puree, mix. The sauce is ready.

Serve hot with a complex side dish and sauce.

6. Pork entrecote in a pan with fresh apples and cucumbers with mayonnaise

Ingredients:

Tenderloin (for chop) 400 g

Fat for frying

Garnish - in equal proportions:

Cucumbers, fresh

Sweet and sour apples, peeled

Lemon juice (for onions and apples)

green onion

Mayonnaise - to taste

Cooking:

Fry the meat in a pan, in the classic way. Let cool slightly on a plate and cut into strips.

Cut cucumbers and peeled apples in the same straw. Soak apples and chopped onions for a few minutes in lemon juice; juice can be diluted with water.

Arrange fried meat, apples, cucumbers and onions in rows on serving plates (4 pieces). Pour the dish with mayonnaise and serve.

To decorate the dish, cranberries, fresh parsley leaves, pickled peas are suitable.

Pork entrecote in the oven - useful tips

• The choice of sauce for fried pork largely depends on the side dish, because almost any taste is suitable for meat separately: creamy with mushrooms or garlic, spicy herbs, spicy or tender tomato. Pork can be served with horseradish, mustard, sweet and sour berry sauces - any "outfit" is suitable for pork entrecote.
• It is appropriate to prepare the sauce based on the fat remaining after frying the meat. In this case, the meat juice and fat will ideally bind the meat and garnish into a single composition.
• Serve glazed baked apples or pears with sweet and sour fruit sauce, and rice as a side dish. Combine entrecote with buckwheat porridge with mushroom sauce. There is no need to prepare a sauce for vegetable salads: they already have a sufficiently juicy texture that improves the digestion of meat. If you chose garlic sauce, then serve potatoes or other baked vegetables as a side dish.
• Be sure to wipe the sauce after stewing, grind to a homogeneous consistency: it will have a more attractive appearance and not distract from the main dish to which it is served.

Choosing meat for entrecote. For a good entrecote, you will need an intercostal beef tenderloin. This is the most marbled part of the beef. Aged meat is good for gourmets. Entrecote can be on the bone or without it. When choosing meat, press the flesh with your thumb. If a dent remains, the entrecote will be soft, if the meat is springy - “rubber”. Cut the meat into portions one and a half to two centimeters thick. You should know in advance what portion of what size and weight you are going to do. The usual portion is 400-450 grams of raw meat. You also need to decide what degree of roasting the entrecote you need. Important: during the frying process, the meat loses 25-30 percent of its original weight. This depends on the degree of roasting.

Lightly beat the meat. If you decide to make a natural entrecote, it is best to use a grill or a thick grill pan. If the latter is not available, a cast-iron heavy skillet is perfect. Before frying the entrecote, heat up the grill or pan. The grill, as well as the pan, must be heated very well, otherwise the meat will start to stick to it. If you use a frying pan, then after warming it up, grease it with beef fat. It does not give the meat a foreign smell, unlike vegetable or olive oil. The amount of fat (or oil) should be kept to a minimum.

A few words about the degrees of roasting. For entrecote, medium or medium well is ideal. In the first case, we fry the entrecote for about three and a half minutes on each side; on the cut, it should be pink in color, very juicy in taste. This is the most popular roasting method. In the second case, fry each side for five to six minutes, the entrecote inside will be light pink, also juicy. For lovers of meat with blood, there is a degree of medium rare, such meat is fried on each side for a minute and a half, it has a red-pink color inside. The last degree, fully fried entrecote, Well done, is highly discouraged. The meat is not juicy, completely "killed", although fried. That is, no longer an entrecote. How to fry entrecote, you decide for yourself.

If there is no grill and you use a frying pan, it is enough to close the meat on both sides, for a minute each, then put the entrecote in the oven for 15-20 minutes at a temperature of 180-200 degrees. Entrecote is served hot, a minimum of seasonings - salt, pepper. Before you cut the entrecote, let it "rest" for a couple of minutes on a plate. Very often, however, entrecote goes with a side dish or sauce. Important: we prepare the sauce separately, as well as the side dish. Fry entrecote in sauce - bad manners! If the recipe requires breading, then first roll the entrecote in flour or breadcrumbs.

Do you love meat dishes? Then you will certainly enjoy the entrecote, of course, if you can cook it correctly.

What is this dish?

Entrecote is not so much a separate dish as the name of a part of the carcass. In traditional French cuisine, this is the name given to a piece of ox meat cut in the area between the ridge and ribs. Moreover, the same part of a cow or calf has a different name - a medal. But there is a broader sense of the concept, which includes any piece of meat (usually beef) that is approximately the size of the palm of an adult and about 1.5 cm thick.

Interesting: the name is translated from French literally as “between the ribs”, which reflects the essence of the concept.

How to cook?

Entrecote can be prepared not only from beef meat, but also from pork. Moreover, there are many different ways, and some of them are discussed below.

Option number 1

You can make a juicy entrecote in the oven. To do this, prepare:

• four pieces of pork, cut between the ribs (i.e. entrecote)
• a couple of tablespoons of vegetable oil;
• three tablespoons of soy sauce;
• a third of a teaspoon of black ground pepper;
• ground ginger;
• salt.

Cooking:

1. First, wash the pork pieces and beat them well so that they are more tender. Then rub each entrecote with a mixture of ground ginger, salt and pepper.
2. Take a baking sheet and grease its bottom with oil (not very plentiful, because the meat will release fat during the heat treatment).
3. Lay the pieces of pork on the bottom, pour over them with the remaining oil, as well as soy sauce.
4. Preheat the oven to 190 or 200 degrees and send a baking sheet with entrecote into it for about thirty or forty minutes.

Option number 2

This recipe involves using beef as the main ingredient and frying it. The list of ingredients includes:

• entrecote weighing no more than 250-300 grams (if it is large, then it should be cut);
• two cloves of garlic;
• spicy seasoning, for example, suneli hops;
• salt and pepper if desired;
• vegetable oil.

Process description:

1. First, the meat must be thoroughly washed, dried, and then beaten well.
2. Next, rub the entrecote with garlic (it can be pre-chopped), salt, pepper and seasoning. Wrap it in cling film and refrigerate for two or three hours. The longer the beef marinates, the softer it will turn out in the end.
3. Now pour oil into the pan and heat it well.
4. Reduce the heat to medium and fry the entrecote on each side for five minutes. During cooking, periodically baste the beef with the juices that stand out to make it juicy.
5. Serve the entrecote by basting it with the oil and juice remaining in the pan.

Option number 3

Both beef and pork can make an amazing savory entrecote. For this you will need:

• about 300-400 grams of meat, cut between the ribs;
• small tomato;
• a tablespoon of flour;
• 50 grams of hard cheese;
• 50-70 grams of pineapple (you can use canned);
• ground pepper (preferably red);
• salt;
• butter.

Instruction:

1. First of all, you must prepare the tomato: cut it into circles, roll each in flour and fry in a pan for just a couple of minutes, not forgetting to turn it over to the other side.
2. Next, move on to the meat. It should be beaten off well, after washing, and then grate with salt and pepper.
3. In a skillet (not the one you fried the tomatoes in), heat the oil. Put the entrecote in it and fry it on one side over medium heat for three or four minutes.
4. Then turn the piece of meat over, put rings of fried tomatoes on top of it, then a ring of pineapple, and then a thin slice of cheese (you can grate it).
5. Close the pan with a lid and cook the entrecote for about four more minutes.

This dish is best served with rice or vegetables.

Option number 4

Appetizing and fragrant, you get a Breton entrecote. Prepare the following ingredients:

• 500 grams of beef or pork meat (natural, cut between the ribs);
• small head of onion;
• a tablespoon of olive oil;
• about 50 g of butter;
• three medium bunches of parsley;
• a quarter of a spoon of ground black pepper;
• 1.5 tsp salt.

Preparation description:

1. First, prepare the meat: after washing, beat it thoroughly and rub it with a mixture of salt, olive oil and pepper, then leave it for half an hour, and preferably an hour.
2. When the meat is marinated, it needs to be fried for several minutes on each side. A nice crust will appear on the outside, but the flesh will remain damp on the inside, as it should be.
3. Next, prepare a kind of sauce. To do this, chop the onion and parsley, for example, chop or pass through a meat grinder. Mix the resulting mass with soft butter. You should have a green sauce.
4. Transfer the entrecote from the pan to a container, brush with green sauce on top, cover and keep in a water bath for ten minutes. If you do not have the opportunity to do it, then you can send the dish to the oven.
5. Ready entrecote can be poured with oil and juice left after frying the meat.

Helpful Hints:

• Meat must be beaten off. This preparation allows you to destroy the fibers that make the pulp tough. And in order not to greatly damage the structure and not stain the kitchen, it is better to put a piece in a bag or wrap it in cling film.
• To make the entrecote even more tender, you should first marinate it and leave it in the marinade for several hours or even all night.
• Entrecote is best served with potatoes; any side dish from this product goes well with the main course. And in order not to feel heaviness after eating, supplement the meat with vegetable salad or, for example, stew.
• Try experimenting with sauces, and they can be very diverse: spicy, tomato, creamy, garlic, sweet and sour. The choice depends only on your culinary preferences.
• The choice of meat is also important. First of all, it must be fresh. And it is better to buy chilled or even steamed, that is, freshly chopped. Frozen pulp loses some of its properties and changes texture, so it is unlikely that a juicy entrecote will come out of it.

Cooking entrecote is quite simple, but the dishes are delicious and delicious.