Beef entrecote

Antrecot is usually called the intercostal part of meat, which is cut from beef carcass. This product, or rather a dish, appeared in our cookbooks from France. In general, beef is classified as a dietary type of meat (unlike pork meat), so the calorie content of beef entrecote is quite low.

However, cooking an entrecote of beef involves frying, and therefore it is difficult to call it a suitable food for people on a diet. In addition, fried food does not have the best effect on the health of some internal human organs. The calorie content of beef entrecote is about 220 kilocalories per hundred grams of fresh meat.

The human health benefits of beef are also due to its chemical composition. Moreover, the more lean piece of meat you take, the more benefits will be in it, since excessive fat affects the level of cholesterol in the blood and, as a result, can cause the formation of cholesterol plaques.

To prepare an entrecot from beef (just like from other types of meat), you need to cut the flesh without a bone in pieces, no more than two centimeters thick. At the same time, the length of the beef entrekot itself corresponds to the size of the person's palm. The meat is beaten a little and, if desired, put in a marinade for a couple of hours. Only after that does the beef pepper and salt.

Beef entrecote must be fried in such a way that the toasted crust is obtained on both sides. Before serving, at the end of cooking, you can put a couple of pieces of green oil on the meat, which is made from butter with parsley greens.

In general, antrecote is a completely independent dish, which is customary to enjoy without adding other ingredients. Many believe that only a slice of rye bread or a hunchback greased with garlic will be suitable for a cooked beef entrecote. However, it also goes well with any not-so-hot sauce and chips.

We are accustomed to believing that beef entrecote (as well as pork) can only be obtained from pulp. However, if you move away from the standard recipe that is followed in most restaurants, you can make a beef and bone entrecote. And for this you can take an impressive size piece of meat, which should not be cut into portions, but cooked whole. True, then the meat before cooking must be kept in marinade (lemon juice, salt and water) - it will soak well, rather cook and become soft.