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Entrecote (serves 4)
4 servings
In this recipe, to ensure the juiciness of the entrecote, it is first poured with lean oil, and then a frying pan and a water bath await it.
In this recipe, to ensure the juiciness of the entrecote, it is first poured with lean oil, and then a frying pan and a water bath await it.
beef antrecot500-600 g, vegetable oil - 1 tbsp. spoon, butter - 60 g, onions - 1 pc., parsley greens - 1 bunch, salt - 1.5 tsp, pepper to taste
Lightly beat the meat, grate with salt and pepper, pour over the lean butter and leave for half an hour on a platter. Then fry on both sides in a pan with heavily warmed butter until crusted, but so that the entrecote remains slightly raw inside. Simultaneously mix the butter with finely chopped onions, parsley and a pinch of salt. Spread the bottom of deep dishes with the obtained oil, put an entree in it, cover and put in a water bath for 5- 7 minutes. Pour the meat juice from the pan and serve with the mashed potatoes.
