The French name for beef tenderloin or just tenderloin is entrecote. For a simple housewife, inexperienced in the secrets of French cuisine, the name sounds almost frightening, raising doubts about their most basic culinary abilities.
Meanwhile, people learned to fry meat on the same day when they got fire for the first hearth. Therefore, be sure - it’s not the name of the dish. Of course, some rules of well-fried meat exist, and we will talk about this separately.
Pork entrecote in a pan - basic technological principles
Meat is meat, its taste is good in itself, without special culinary delights. In order for the entrecote to be sufficiently fried and juicy, you need to choose it correctly. The best parts are those called marbled beef; they have a small body fat in muscle tissue. From pork, choose the neck for the "medallions" - this is the same fried meat, only without bone.
In principle, any type of meat from the bold part of the carcass is suitable for entrecote. But beef is exactly the kind of meat that the French called an entrecote. More precisely, this is the intercostal part of the carcass of the ox. Of course, in our time it is difficult to deal with such specifics, especially since in one carcass of meat suitable for preparing an entrecote in accordance with sophisticated French requirements, contains no more than two and a half kilograms of delicious beef tenderloin.
Therefore, we consider other suitable options, given that the end result is juicy, moderately fried meat on the bone. However, without a bone - it is also possible.
Pork is good for entrecote in that even the leanest parts of the pork carcass contain the right amount of fat to make the entrecote juicy.
Important: any pulp for frying should be cut into thick enough pieces, and always across the fibers. The thickness of the meat portion is 15 mm, no more and no less. However, you can cut thicker if you like fried meat "with blood." It is important that the piece is not burnt outside during the frying process. In American cuisine, the degree of meat roasting is a whole philosophy. Now let's focus on the classic, generally accepted version of frying entrecote.
When boning, cut the film: it rolls the flesh when frying, making it stiff. If the pulp does not have a pronounced marbled pattern on the cut (neck), then leave a little fat on the surface, or put a piece of fat in the pan, next to or under the meat: fat gives juiciness. Without fat, muscle tissue, consisting predominantly of protein, quickly coagulates under the influence of temperature, displacing intercellular fluid, and the entrecote turns out to be dry and stiff.
Do not beat off the entrecote - do not confuse it with chops, which, after beating, are necessarily breaded. During this barbaric procedure, juice will stand out from the muscle tissue, it will evaporate during frying in a pan, and the entrecote will be spoiled. Naturalness is the main requirement for this dish.
As for the variety, it is achieved by various side dishes and meat sauces, as well as by some methods of frying pork entrecote: in the oven, in a pan, on the grill.
Do not turn the meat until a golden crust forms on one side. This requirement must also be fulfilled so that the juice remains inside the piece, and does not leak out during a random tossing. Frying time - 3-4 minutes on each side at 180 ° C. The oven or pan must be preheated to the desired temperature, add a little fat to the frying pan.
Do not add butter at the beginning of frying - it will burn; first use vegetable or animal fat, and to give the creamy taste, put butter at the last moment, turn off the heat, and cover the pan for five minutes.
Salt and spices should be sprinkled on the meat immediately before frying. No marinades - these are other recipes for cooking meat. But to get the desired appetizing crust there are some tricks, which are described in more detail in the recipes below.
1. Oven pork entrecote - a natural and delicate flavor with a classic pork sauce
Ingredients:
Pork ribs with pulp 4 pcs.
Dijon (!) Mustard 40 g
Pepper
Fruit syrup or honey (to taste)
Salt
Smoked lard 100 g
For the sauce:
Dill
Parsley
Mint
Lemon juice
Salt
Natural yogurt
Garlic
Ground pepper
Cooking:
Wash the steaks and dry with a napkin. Lightly salt and pepper. From mustard and syrup, prepare the mixture in equal proportions, lubricate the semi-finished products on both sides. It is necessary to use Dijon mustard, since it has a more delicate taste.
On a baking sheet put slices of bacon, between portions of meat: during frying, the smoked aroma will be transferred to the dish. In a preheated oven, place the pan on the top shelf. Bake the meat until light brown. Turn off the oven and let the entrecote rest for at least five minutes.
Sauce:
Combine spicy leafy greens with garlic, lemon juice and yogurt. Thoroughly beat until smooth with a blender. Add salt and pepper. We don’t give any specific figures indicating the amount of ingredients for the sauce, because spices and spices are a personal matter. But try not to overdo it: choose average values if guests are invited to dinner, whose tastes the owners of the house are not aware of.
2. Pork entrecote in a pan in red wine, with a side dish of baked vegetables
Usually white wines are served with pork, but sometimes a violation of the rules pleasantly affects the taste of the dish. Just choose dry or semi-sweet wine, otherwise you will have to pick up a special sauce and side dish to the sweetish flavor of fried pork.
Ingredients:
Pork steak 2 pcs.
Rosemary
Cinnamon
Onions, onions (small heads) 6-8 pieces
Pepper
Olive oil 50 ml
Red grape wine 100 ml
Sauce:
Pears, sweet - by the number of servings (one at a time)
Mustard
Honey
Salt
Cinnamon
Ginger (root)
2 eggs
Olive oil 75 ml
Lemon 1 pc.
Pepper
Cooking:
Divide the tenderloin into portions, palm-sized and 1.5-2 cm thick. Put frying rosemary, fresh or dried, a pinch of ground cinnamon, a few peas of allspice in the pan, in the heated oil. As soon as you feel the spicy smell, put the meat, pre-salt and pepper it on both sides. Fry on one side, turn over, put small onions and pour in wine. Wait until it has completely evaporated and a crust will also appear on the second side of the steaks. If you use dry wine, add a spoonful of sugar or honey to the pan with it to make the crust caramel. Transfer the finished meat to a dish - let it relax.
Proceed to the more difficult stage - making the sauce. In a pan where meat was cooked, fry slices of peeled pears, adding cinnamon, if necessary, fresh, finely grated ginger, zest and lemon juice. Put ready, soft pears in a blender bowl and chop. One whole slice can be left to decorate portions.
Beat the eggs at a high speed mixer, gradually adding oil, pepper, mustard, honey and salt to them. Combine the egg mass with the fruit puree. Get a medium puree consistency by steaming the sauce. Bring to taste. Serve chilled.
To such a sauce with pork entrecote in a pan, serve as a side dish french fries or boiled rice.
3. Oven pork in the oven with mushroom sauce and buckwheat
Ingredients:
"Medallions" (intercostal part, without bone) - 1 pc. per serving (150 g)
Salt
Pepper
Smoked bacon
Thyme
Parsley
For the sauce (per serving):
Sour cream (15%) 70 g
Dry porcini mushrooms 20 g
Onion 50 g
Butter, ghee 40 g
Water
Spice
Flour
Dill
Ground bay leaf
Cooking:
Preheat the oven. Cover the baking sheet with foil. Prepare a second sheet to cover the meat. Put spicy herbs and bacon on the bottom. Arrange pieces of meat, washed, dried and sprinkled with spices.
If you choose pitted meat, then you can immediately cover it with sauce and bake. For a boneless entrecote, it is more convenient to serve the sauce separately.
It is advisable to wet washed dried mushrooms in advance in water or in milk. Better wet them overnight. Milk should be selected not pasteurized, whole, so that all milk bacteria are alive - they will help revitalize the mushroom smell.
After soaking, transfer the mushrooms into a pan, preheating the oil, and sauté, along with chopped onions. Pour some hot water into the sour cream so that it does not curl in a pan, pour the mixture with mushrooms. Add flour to thicken the sauce. Stir the sauce constantly with a whisk. Season to taste with salt and salt. Bring to a boil and remove from heat. Pour the sauce into a blender and chop. Before serving, add chopped dill in mushroom sauce on sour cream.
Prepare buckwheat porridge for garnish.
4. Pork entrecote in a pan with pumpkin and ricotta orange sauce
Products:
Entrecote 4 pcs. 250 g each
White wine, dry 100 ml
Potato flour 30 g
Butter, 75 g
Ginger
Nutmeg
Star anise
Pepper
Sugar
Salt
Oranges 0.6 kg
Muscat (pulp) pumpkin 400 g
Cherry 8 Pcs.
Cheese, pickled (to taste)
Cooking:
Fry the prepared meat in a pan, on both sides for four minutes. Warm the pan well and pour in a little oil. Everything is done as described above.
The dish is decorated with bright orange sauce, vegetables and pickled cheese. The delicate taste of ricotta is well suited to meat.
Cut the pumpkin into large cubes, and cherry into halves. Fry the vegetables in the same pan where the meat was fried, but add a little spicy herbs to the meat juice, a couple of tablespoons of sugar. Wait for the sugar to dissolve and mix with the aroma of spices, but not darken at the same time. Put the vegetables and add some salt. Fry evenly on all sides, gently stirring them with a spatula. Put on a plate.
Remove the zest from the oranges. Thoroughly peel part of the citruses by removing the membrane films, and squeeze the juice from the rest - 100-150 ml. Orange slices will be needed to decorate the dish and give freshness, sweet and sour taste. Combine juice with wine and mix with starch. Again, in the same pan, melt the butter. Add chopped fresh ginger, one star anise star (it has a very strong aroma!). Pour in a mixture of wine, juice and starch. Stir the sauce, and, bringing it to a boil, pour over a fine sieve into the sauceboat. To balance the taste, do not forget to add salt, and to give sharpness - ground chili.
Serve the entrecote in portions: put meat on each plate, next to it are fried vegetables and pieces of cheese. Pour dressing gently with a thin thread to arouse appetite. Together with the dish, serve the sauce separately, in a gravy boat.
5. Oven pork entrecote - hearty Sunday breakfast with baked potatoes and vegetables
Ingredients:
Pork (tenderloin) 3 servings of 180 g each
Potato, peeled 450 g
Fat, pork or vegetable (for frying) - optional
Salt, spices
Mustard 50 g
Honey 30 g
Water 70 ml
Sour cream or cream 100 ml
Chopped greens.
For the sauce:
Garlic
Cloves, coriander, pepper (ground spices)
Tomato puree 200 g
Sugar and salt to taste
Garnish:
Pickled mushrooms, sliced 150 g
Korean carrot 200 g
Fresh cucumbers 300 g
Cooking:
On a baking sheet covered with foil, put potatoes, cut into large bars, prepared meat. Evenly distribute pieces of fat between the ingredients. Add spices. Cover it all with a second sheet of foil, and bake at 180 ° C for half an hour. From water, honey and mustard, prepare a mixture to lubricate the surface of the meat.
Remove the pan from the oven for a minute. Remove the top sheet, increase the temperature in the oven to maximum values, and coat the meat with a mixture of mustard and honey. Add chopped greens to sour cream, cover potatoes with it. Return the baking sheet to the oven to brown.
Add spices to taste in tomato puree, mix. The sauce is ready.
Serve the dish with a sophisticated side dish and hot sauce.
6. Pork entrecote in a pan with fresh apples and cucumbers under mayonnaise
Ingredients:
Tenderloin (for chop) 400 g
Spice
Fat for frying
Garnish - in equal proportions:
Fresh Cucumbers
Sweet and sour apples, peeled
Lemon juice (for onions and apples)
Green onions
Mayonnaise to taste
Cooking:
Fry the meat in a pan in the classic way. Let cool slightly on a plate and cut into strips.
Cut cucumbers and peeled apples with the same strips. Hold the apples and chopped onion for a few minutes in lemon juice; juice can be diluted with water.
Arrange the fried meat, apples, cucumbers and onions in portions (4 pieces). Pour the mayonnaise over the dish and serve.
Cranberries, fresh parsley leaves, pickled peas are suitable for decorating a dish.
Pork steak in the oven - tips
- The choice of sauce for fried pork largely depends on the side dish, because almost any taste will suit meat separately: creamy with mushrooms or garlic, spicy herbs, spicy or tender tomato. Pork can be served with horseradish, mustard, sweet and sour berry sauces - any “outfit” is suitable for pork entrecote.
- It is appropriate to prepare the sauce based on the fat remaining after frying the meat. In this case, meat juice and fat ideally connect the meat and side dish in a single composition.
- To the sweet and sour fruit sauce, serve the baked apples or pears in the glaze, and for the side dish - rice. Combine buckwheat with mushroom sauce. You do not need to prepare sauce for vegetable salads: they already have a rather juicy texture that improves the digestion of meat. If you choose garlic sauce, then serve the side dish with potatoes or other baked vegetables.
- Be sure to wipe the sauce after stewing, grind to a uniform consistency: it will have a more attractive appearance and will not distract from the main dish to which it is served.
