The word "entrecote" is of French origin, which means the intercostal part of the pulp. The classic entrecote is made from beef, but there are also recipes for making entrecote from veal, lamb, venison and pork.
Pork entrecote recipe with risotto
To prepare pork entrecotes according to this recipe, you need to take:
- 4 pork entrecotes;
- 8 slices of bacon;
- 2 heads of onions;
- 500 ml of meat broth;
- 400 ml of white wine;
- 200 g of rice;
- 2 cloves of garlic;
- 3 tbsp. l. tomato puree;
- 1 tbsp. l. butter;
- 1 sprig of rosemary;
- 2 tbsp. l. ghee;
- 1 tbsp. l. dark flour sautéed;
- ground black pepper;
- salt.
Peel one onion, cut into cubes and simmer in butter until transparent. Then add the rice and fry with the onion. Add tomato puree, gradually pour in 400 milliliters of pre-cooked meat broth and 200 milliliters of dry white wine. Then cook the rice, stirring occasionally, for 20 minutes.
Rinse pork entrecotes, pat dry with a paper towel, season with salt and pepper. Wrap each with 2 slices of bacon and chop off with toothpicks. Cut the peeled cloves of garlic into slices. Remove the needles from the rosemary. Fry the meat on both sides in very hot ghee, then sprinkle with rosemary and garlic, transfer to a fireproof dish and fry for 10 minutes in the oven at 180 ° C.
After this time, remove the entrecotes from the oven and place in a warm place. Peel the remaining onion, cut into small cubes and simmer until transparent in the fat left over from roasting. Then pour in the rest of the broth and wine, bring everything to a boil, boil a little and thicken the sauce with flour sautéing (you can take the ready-made Knorr sautéer). Season with salt and pepper.
Arrange the pork entrecotes in bowls with the risotto and sauce.
Recipe for stuffed pork entrecote
To make stuffed entrecotes, you need the following ingredients:
- 200 g entrecote;
- 1 tbsp. l. grated cheese;
- 1 tbsp. l. chopped parsley and dill;
- 1 tbsp. l. grated almonds;
- 1 tbsp. l. walnut kernels;
- 3 tbsp. l. vegetable oil;
- 1 tbsp. l. honey.
Rinse the pork entrecote under running water, dry it and make an incision in the form of a pocket from the bone inward. Combine grated cheese with finely chopped herbs and walnut kernels chopped in a mortar or knife. Stir well and fill with minced pork entrecote.
Then sew up the pocket and fry the meat in well-heated vegetable oil. Then transfer the pork to an ovenproof dish or baking sheet and place in the oven. Bake the entrecote for 40-50 minutes at 160-180 ° C. 3 minutes before the end of cooking, brush the pork with honey.
Before serving, carefully remove the thread and transfer the meat to a plate decorated with lettuce leaves and slices of fresh vegetables.
