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Steak

Cooking recipes / Second-course recipes / Meat dishes / Beef

2 servings
25 min your 25 min

A classic version of the entrecote is to fry beef in a pan in oil. We serve anthrecot with horseradish, potatoes and herbs.

Antrecot beef - 400 g, Vegetable oil - 4 tbsp. spoons, Potatoes - 500 g, Horseradish - 20 g, Salt - 0.75 g (to taste), Ground black pepper - 0.25 g (to taste), Parsley greens - 3-4 sprigs (to taste), Dill greens - 3-4 sprigs (to taste)

Prepare products for the preparation of anthrecote with side dish.

How to make an anthrekot with a side dish: Let's prepare the side dish first. Peel, wash and cut the potatoes into bars.

Heat in a frying pan 2 tbsp. spoons of vegetable oil. Place the potatoes and fry them on a medium-high heat, stirring from time to time, 10-15 minutes. At the end of the preparation, salt (0. 5 tsp).

While the potatoes are frying, we prepare the entrecote. Wash the beef (entrecote - meat between the ridge and the ribs), clean from the tendons, cut into portions up to 1. 5-2 cm thick and beat with a pull. The weight of one piece is usually 200-250 g.

Sprinkle chops of meat with salt and pepper on both sides (a total of 0. 25 teaspoons of salt and 0. 25 teaspoons of pepper).

Heat the vegetable oil (2 tbsp) in a frying pan over high heat. Put the meat in a highly heated pan with butter and fry the entrecot on both sides, until a ruddy crust forms. At the same time, first fry on a high heat for 2 minutes.

And then turn over, reduce the fire to medium-weak and fry the entrecot for another 7-10 minutes.

Chop the greens.

Antrecote serve with chips (or potatoes in milk) and tuned horseradish (or horseradish sauce). Pour the entrecote with the juice obtained during frying and melted butter. Sprinkle the potatoes with finely chopped parsley greens and dill.