Dish

Entrecôte

Entrecôte is a cut of beef that comes from the rib section of the cow. It is a tender and flavorful cut that is often served with a rich and flavorful sauce, such as béarnaise or bordelaise. Entrecôte is typically grilled or seared and is often served with a variety of side dishes, such as potatoes or vegetables. The meat is tender and juicy, with a rich beefy flavor that is sure to satisfy any meat lover.

European cuisine› Western European cuisine› French cuisine

Meat Dish› Meat Cut

Origins and history

Entrecôte is a classic French dish that has been enjoyed for centuries. It is often served in brasseries and other traditional French restaurants, where it is cooked to perfection and served with a variety of flavorful sauces and side dishes.

Dietary considerations

Entrecôte is a high-protein dish that is rich in iron and other essential nutrients. It is not suitable for vegetarians or vegans, and may not be suitable for those with certain dietary restrictions or allergies.

Variations

There are many variations of entrecôte, including different cuts of beef and sauces. Some people prefer to cook it on a grill, while others prefer to sear it in a pan.

Presentation and garnishing

Entrecôte is typically served on a large plate, with the meat sliced thinly and arranged in an attractive pattern. It is often garnished with fresh herbs or other decorative elements.

Tips & Tricks

To ensure that your entrecôte is tender and juicy, be sure to let it rest for a few minutes after cooking. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender final product.

Side-dishes

Entrecôte is often served with a variety of side dishes, including potatoes, vegetables, and salads. It is also commonly served with a rich and flavorful sauce, such as béarnaise or bordelaise.