Beef entrecote

2 servings
25 min

How to make a beef entrecote? Prepare the ingredients. We choose high quality beef fillet. This is the main secret of a well-prepared entrecot. The meat should be at least 1. 5 cm thick, but better all 3-5 cm. Separate the meat from the bone and cut into 2 pieces.

Wash the meat, dry it with paper towels, otherwise excessive moisture will not allow it to fry - it will be stewed. Sprinkle the entrecote generously with pepper and salt, rub the meat well with spices on all sides. Pour olive oil over the meat with a high steaming temperature and spread it all over the piece with your hands.

It is better to take a frying pan with a non-stick coating. Put it on the heat and heat well. Lay out the meat and fry over a high heat for about 5 minutes on one side. When frying meat, be patient with it. Don't turn it over ahead of time.

Turn over the meat and fry for a further 5-7 minutes over a medium heat. Transfer the beef to a plate, cover with foil and leave to rest for 5-7 minutes. To prevent the meat from turning out with blood, you can increase the frying time or transfer the beef to foil and bring to full readiness in the oven. It turns out medium-rare meat.