The word "entrecote" comes from the French words entre - between, and côte - rib. Historically, it was a piece of ox meat cut between the ribs and the ridge. But at present, entrecote is a chop made from beef pulp 1-1.5 cm thick and the size of a palm.
It is necessary
-
- Beef (pulp) - 800 g
- Potatoes - 5 pcs.
- Salt
- pepper
- spices to taste
- Vegetable oil
Instructions
Step 1
Cut the beef against the fibers into portions 1-1.5 cm thick, beat lightly with a culinary hammer, salt and pepper on both sides, season with spices if desired.
Step 2
Heat the oil in a heavy-bottomed skillet or large saucepan. Fry the meat on both sides over high heat until crisp.
Step 3
Reduce heat to low and broil the meat for 15-20 minutes.
Step 4
Peel the potatoes, cut into large pieces and boil in salted water.
Step 5
Make mashed potatoes, seasoning with egg, warm milk, or butter as desired.
Step 6
Serve the meat with mashed potatoes, sprinkle with the liquid formed during the frying, sprinkle with chopped herbs and sprinkle with lemon juice.
