How to fry pork entrecote in a pan. How delicious to fry pork entrecote

Pork entrecote is a popular fragrant French dish. This is a large part of the meat on the bone, fried on both sides. 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.

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

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

Pork entrecote in the oven - recipe

Pork entrecote in the oven is an exquisite and amazingly 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

Rinse and dry the meat.
Peel the garlic and onion.
Stuff the steaks with garlic, rub them with pepper and salt.
Put the pork pieces on a baking sheet, place the onion in half rings on top.
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 retain the maximum amount of 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

Pour liquid honey, mustard, soy sauce into a bowl.
Pour spices, pour lemon juice and mix well.
Grate the pieces of meat with the prepared marinade, refrigerate for an hour.
After the time has passed, wrap the delicacy in foil and put in the oven for 50 minutes.
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

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

Preheat oven to 220.
Peel the potatoes, cut into small pieces, add salt, season with spices. Pour into a mold and place in the oven.
Heat a frying pan with oil and fry the pork pieces until crispy.
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. A good option would be pork entrecote, marinated and cooked over 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

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

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

The lion's share of the culinary art is occupied by the preparation of meat, and this is due to the high level of its nutritional qualities. The proteins contained in it in significant quantities provide a person with daily vital amino acids. In comparison with products of plant origin, meat products are better absorbed, create a feeling of satiety, and have an important feature - they are less boring.

All over the world, culinary specialists are creating more and more new non-traditional meat dishes, but not a single recipe from the distant past has been forgotten. Each country can boast of its traditional, unique and exquisite dishes, which are their calling card. Inexperienced chefs try to replicate these classic recipes, honing their skills to perfection. One of such world-famous is the classic of French cuisine: entrecote.

This dish is a chop from a whole intercostal piece of meat. Initially, it was prepared from ox meat, but now the number of these animals is small and there is no possibility of their widespread cultivation. Therefore, culinary specialists make entrecote from tender beef or pork tenderloin with a rib, giving preference to the pork loin. This preference is not accidental: cooked pork is softer and juicier.

How to cook a classic pork entrecote

At first glance, an inexperienced cook may think that entrecote is a very easy dish to prepare: you just need to fry a piece of meat on both sides. But in order to do it correctly, you need to know all the subtleties of the recipe. The work process includes the selection, preparation of meat and roasting technology.

Required Ingredients

For 6 servings of entrecote you need the following ingredients:

pork - 1.5 kg;
refined sunflower oil - 200 gr.;
flour - 80 gr.;
salt - 20 gr.;
black peppercorns - 10 gr.;
horseradish root - 10 gr.;
onion greens - 10 gr.

Classic recipe

Step by step preparation:

Wash the pork loin under running water and pat dry with paper towels. Cut the meat in the region of the vertebral bone and chop it off with an ax, leaving the ribs untouched. Remove membranes and cut off excess fat.
Divide the meat lengthwise between the bones into even pieces, the thickness of which should not exceed 1.5 cm. Using a knife, give the meat the shape of a pork cutlet.
Beat each cutlet with a metal chopper for meat or a pusher for vegetables, but not very thinly.
Grind black pepper in a mortar, sprinkle the pulp on both sides with salt, pepper and flour.
Pour 70 gr. oil, wait until the oil is very hot and send 2 entrecote there, putting it so that there are gaps between the pieces. Fry it on both sides over medium heat for 7-10 minutes. before the formation of a ruddy crust. We do this procedure with the remaining four pieces.
We shift the entrecote on a dish, sprinkle with chopped horseradish and green onions, and then pour over the juice from under the roast.

Pork entrecote recipes

Other pork entrecote recipes:

Sauces and marinades for pork entrecote

The taste and appearance of the dish depends on the marinades and sauces.

Over the classic set of spices for loin, you can and should experiment, change as you like. It goes well with coriander, red paprika, curry, dried parsley and dill, red and allspice ground peppers, as well as barberry.

Sauces give juiciness and facilitate the digestibility of pork meat. Entrecote is a hot dish, so it is advisable to serve hot white or red sauces. The basic white sauce is a thick flour gravy, which is made from butter with flour and boiling vegetable or meat broth, boiled down to an appropriate density. You can also add salt, nutmeg and lemon juice or egg yolk to this sauce, getting two fills that are different in taste. Or just take it into the oil in the pan where the loin pieces were cooked, add a little sour cream and mix thoroughly and you can pour over the finished dish. The main red sauce is also flour sauce, but its difference is that the flour must be fried in butter until dark red, then diluted with any boiling broth with the addition of a bunch of greens. Mushrooms or burnt sugar with lemon juice and table wine can be added to this sauce.

video recipe

You also have the opportunity to watch a video of cooking pork entrecote:

The meat should belong to a young pig, have a pleasant smell, a delicate light pink color of the flesh with light fat poured over, and of course there was an elastic dense texture (the hole that forms when pressed with your fingers quickly disappears);
Pork must be pierced across the entire width of the medallion, and especially in the area of \u200b\u200bthe bone, the more often, the better, in order to eliminate sources of various infections during frying;
The readiness of the meat can be checked with a thermometer - pork is ready after 70ºС or with a fork - when pricked, light juice without blood is released;
It is better to use a cast iron pan, and preferably with a corrugated surface. The heating temperature in it is distributed evenly over the entire bottom, and the ribbing prevents the meat from burning, sticking and excessively absorbing fat and oil;
Use black peppercorns, as when crushed in a mortar, a more pronounced aroma and taste is obtained.

Description

Today we will cook in a very simple and affordable way.

To prepare this dish at home, we chose pork: this meat is best cooked in a pan and remains very juicy, tender and soft.

As spices, it is enough to use salt and freshly ground black pepper, as such meat is usually served with a variety of sauces, which vary the taste of the dish.

Herbs such as sage, lemon balm, mint and rosemary also go very well with this type of meat. Fragrant dried sweet paprika will make your dish deeper in taste, while grated nutmeg will add astringency and unique flavor.

You can safely experiment with spices in cooking such a simple fried entrecote. The dish will turn out very tasty regardless of the seasonings chosen.

A step-by-step recipe for fried entrecote with a photo will help you quickly and easily understand all the steps of cooking this dish.

Let's start cooking juicy pork entrecote in a pan.

Ingredients

(300 g)
(taste)
(for roasting)
(taste)
(taste)

Cooking steps

Thoroughly rinse the piece of pork chosen for cooking, dry it and cut into three portions. Cut off each piece of film and tendon if any.

We beat off each piece of meat on both sides with a kitchen hammer. You can wrap the pieces of pork in a film and beat them off so as not to damage the surface of the meat.

We rub each entrecote with salt and black pepper to taste on both sides, add, if desired, various spices that are suitable for this type of meat.

Sprinkle each piece of meat alternately with vegetable oil, then lay them on top of each other and let the pork brew for half an hour: this way the meat will be saturated with rich aromas of spices.

Heat a few tablespoons of vegetable oil in a heavy bottomed pan. We spread the pieces of pickled pork on a hot frying pan and fry on both sides until golden brown for 5-8 minutes. Then cover the pan with a lid and give the meat the opportunity to steam with the heat turned off. Put the pieces of meat on a paper towel so that the glass is all the excess oil.

The finished dish is served hot with fresh vegetables and herbs. Fried pork entrecote is ready.

Enjoy your meal!

Entrecote is a bone-in beef chop made from intercostal meat. This is a fragrant, softest and juicy piece of meat. A restaurant dish that came to us from the cuisine of the French. Although in fact the recipe for beef entrecote is not so complicated. It is not difficult to cook it if you know the nuances, otherwise even perfect beef can come out overdried and tasteless. In this article we will tell you how to cook beef entrecote classic and with the addition of flavor-improving ingredients.

Entrecote is a special, very delicate and extremely tasty part of beef carcass. Initially, it was cut exclusively from ox meat, moreover, as the primary sources write, from the intercostal space between the 9th and 10th ribs. Today, even restaurants' requirements for entrecote have become simpler: this meat dish is prepared, among other things, from pork, but the classic version is from beef. Moreover, in this place the meat is especially tender, so that it can be cooked by quick frying without resorting to subsequent stewing.

Often, before cooking, the meat is beaten a little, and to make it more soft, it is treated with special softeners. Now about how to fry beef entrecote - a classic recipe with variations.

How to marinate meat

Even the best piece needs to be marinated. Before this, the meat is washed, dried with a towel. It is lightly beaten with a kitchen hammer, then rubbed with a mixture of pepper, salt, herbs and minced garlic. In the marinade, it is better for a piece to stand overnight or at least three hours.

Freezer meat must be completely thawed before marinating. Cut pieces should be across the fibers and no more than 3 cm thick.

Marinade for entrecote can be the simplest - salt and pepper. You can complicate the composition by cutting several onions into rings, adding a little broken bay leaf, salt, pepper and wine (you can also take beer). The liquid is taken at the rate of 1 glass per 1 kg of meat. Not bad for entrecote in the marinade and nutmeg, in general, spices can be taken to taste.

Next, you need to fry the entrecote in a pan or cook in the oven.

How to fry entrecote in a pan

Entrecote is fried in a pan in vegetable oil or in a mixture with the addition of butter. The fire must be large so that the meat quickly "seizes" and the juice is preserved inside the piece. A few minutes is enough for the meat to brown on one side. After that, you need to turn the piece over.

To cook in a pan, you need to take a piece about 3 cm thick. For one entrecote, meat weighing half a kilogram will go, this will be a serving for two. For frying, you need two to three tablespoons of oil.

It is done like this:

Pour oil into the pan. If you are cooking on a non-stick pan, you can simply grease the piece of meat well before cooking.
Dry the beef and rub heavily with salt and freshly ground pepper. Spices are taken to taste, but if you need to be spicier, then put more pepper.
When frying meat, it is undesirable to use a fork; it is better to turn the piece over with a spatula or tongs.
Before serving, the entrecote, fried on both sides, is left to lie down for a while so that the latter “rests”.

Beef entrecote in the oven in foil

Very tasty and tender are entrecote in the oven, baked in foil. Wrap the meat so it doesn't dry out.

Products required:

half a kilo of beef;
1 teaspoon of ready-made granular mustard;
a little salt to taste;
a little coriander;
20 g lemon juice;
5 g of honey and soy sauce;
other spices.

Execution process:

The washed and dried piece is rubbed with a mixture of honey, mustard, lemon and spices, left in the marinade for half an hour.
Then spread on foil, wrapped so as to preserve the juice.
They are sent to the oven and baked at a temperature of 180 degrees for about 20 minutes, after which the foil is unfolded, the meat is poured with the released juice and allowed to fry.

Cooking up your sleeve

To prepare an entrecote baked in a sleeve, you will need products in an arbitrary volume:

a piece of meat on the bone;
a spoonful of mustard ready;
a couple of tablespoons of olive oil;
juice of half a lemon;
salt, pepper, dry herbs to taste;
garlic.

Progress:

Spread the meat with mustard and refrigerate for an hour. During this time, mustard will soften even the most elderly meat.
Get a piece, wash, dry.
Pour it with lemon juice, oil, which can be anything, but ideally olive oil. Oil is a kind of conductor of all the spices in the meat fibers, besides, it adds softness to low-fat entrecote.
Sprinkle the meat with salt, herbs and pepper, grind all the spices well in pieces.
Stuff the meat with thinly sliced garlic.
Let lie for a quarter of an hour in a warm place and send to bake in a sleeve at a temperature of 175 degrees. Bake for one and a half to two hours, depending on the size of the piece.
Serve with boiled whole potatoes, mashed potatoes or vegetable side dishes.

Breton entrecote

Very tasty and truly French recipe - Breton entrecote.

Products:

meat - 0.6 kg;
50 g of butter and onions;
a little salt and pepper to taste;
green parsley.

We prepare like this.

Slightly beat off the meat cut into pieces.
Marinate it in salt and pepper.
Drizzle with oil and leave to soak for a bit.
Fry very quickly over high heat so that the meat is covered with an appetizing crust, but remains damp inside.
At the bottom of a deep dish, put a mixture of butter, grated onion and chopped parsley. Put the fried meat on top of this green mass, cover with a plate and leave the dish in a water bath to come up until cooked - it will take about 8-10 minutes.
Put chopped onions and apples on top of the meat. Keep covered over low heat until beef is soft.
When the meat is cooked, it must be removed, set aside for a quarter of an hour so that it becomes ready for cutting.
Drain the remaining liquid from the stew, put on fire and boil until about 2 cups remain. Then add diluted starch. Pour in the browning sauce as well. Cook everything together until thickened.
Pour sauce over beef and serve with apples and onions.

Entrecote is easy to prepare. It can be an excellent main course of the festive table and is good as a meal for everyday dinner.

Entrecote is a rather intricate name, and it is nothing more than a piece of meat carved between the ribs and the backbone. Such a dish can often be found on the menu of restaurants, but it turns out that it is not at all difficult to prepare it. You will now find out how and how much to fry beef entrecote.

How to fry beef entrecote in a pan?

Ingredients:

beef entrecote - 400-500 g;
vegetable oil - 30 ml;
pepper;
salt.

Cooking

We wash the beef, clean it from the tendons and cut into portioned pieces up to 20 mm thick. We beat them carefully. Then sprinkle them with pepper and salt. Now heat the oil in a frying pan over high heat. It must be well seasoned. We place the prepared beaten meat in it and fry it on both sides until appetizing ruddy. To do this, first fry for 2 minutes over high heat. Then we turn over, reduce the fire to a little less than medium and fry our beef entrecote in a pan for another 10 minutes. You can serve it with, pouring over the juice that stood out during the frying process.

How to cook beef entrecote - a recipe in a pan

Ingredients:

Cooking

We cut the meat into pieces of the desired size, lightly beat off, coat with vegetable oil on both sides. We spread it on a hot surface and bring it to a delicious crust, first on one side. Then we turn over, only now we salt and pepper (thanks to such a simple technique, the meat will come out juicier) and bring it to a golden brown. Pour in the wine (can also be used for these purposes), cover the pan with a lid, simmer our entrecote for another 2 minutes and immediately, while it is hot and very tasty, serve it to the table. Bon appetit everyone!

How delicious to fry pork entrecote

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