Entrecote is intercostal beef fried in a pan. This meat dish is incredibly tasty and very satisfying, and it is easy and simple to prepare.
Ingredients:
- Beef entrecote;
- Salt;
- Sunflower oil.
Preparation:
- First you need to wash the entrecotes thoroughly. Then, not very deep cuts should be made on their surface.
- The meat should be abundantly salted, while trying to get more salt into the cuts. After that, the entrecotes should be folded into a deep container, and on top they are covered with a lid, the size of which should be smaller than the container itself. Put the oppression on top, wrapped in a plastic bag.
- Such meat can be stored in a cold place, for example, in the refrigerator, for several days. At least you need to wait 5 hours for the entrecotes to be thoroughly salted. If necessary, then before sending the meat to the pan, dry it using napkins or paper towels.
- Put a skillet on fire and add a small amount of sunflower oil. Entrecotes are laid out for frying only after the oil is very hot.
- First, the meat should be fried for a couple of minutes on one side, and then on the other, while the pan should not be covered. After the entrecote, cover with a lid and bring them to full readiness over low heat. In this case, they must be turned over occasionally.
- After the meat is fried, it should be removed from the pan and put on napkins to allow the glass to excess oil.
Serve this dish hot. Brine or hot pepper is perfect as a seasoning. It will also be simply excellent if you prepare millet pasta for entrecotes.
