Антрекот. Рецепты

Description

Entrecote - literally translated from French - between the ribs. In cooking, this is called a piece of meat 1.5 cm thick and the width of a palm with a rib. This meat is juicy, ideal for quick frying, it does not need to be marinated or stewed first.

Want a juicy flavorful mouth-watering entrecote? The recipe is simple. It’s good to choose meat and fry entrecote correctly from it. Traditionally - in a frying pan in hot oil. Some chefs suggest grilling entrecote, while others prepare an entrecote in the oven. Cooked stewed entrecote, after preliminary frying, bringing the meat to readiness over low heat under a lid or even in a water bath.