French-Style Pork Entrecote Recipe

Fragrant, tasty, satisfying, for lunch or dinner! Pork entrecote is a representative of French cuisine. Its preparation will not take you much time, but there are several nuances that you need to know and take into account in order to get a great dish.
cook time: 30 min
Ivy Ramsay
French-Style Pork Entrecote Recipe

Nutrition Facts (per serving)

416
Calories
30g
Fat
15g
Protein

Ingredients (1 portion)

Basic:

Salt to taste
Vegetable oil 100 ml
Ground red pepper to taste
Pork fillet 300 g

Recipe instructions

Step 1

Step 1
How to make pork entrecote? Prepare your food. The key to a delicious entrecote is high-quality meat; it must be chosen especially carefully. First of all, give preference to chilled pork; frozen pork is much less healthy. Which parts of pork are best? I have pork neck — this part contains streaks of fat and the finished entrecote will be juicier. Pork shoulder or ham, perhaps even with a small bone, would also work.

Step 2

Step 2
Wash the meat well and dry. Cut off all membranes and, if necessary, veins from a piece of pork. Then dry the meat with paper towels. Now you need to cut the pork into pieces. Be careful here: they should not be too thick or too thin. Optimal: pieces of meat about 1.5 cm thick.

Step 3

Step 3
Lightly pound the meat on both sides with a special hammer. To avoid splashes, you can first cover the piece with cling film and beat it on it. If you don’t have such a hammer, you can beat the meat crosswise with the blunt side of a knife.

Step 4

Step 4
Now itʼs a matter of spices. I just have red pepper. You can take black. Other seasonings also work well: herbes de Provence, dried thyme, rosemary or garlic. But don’t mix too much: I recommend taking one of your favorite spices. At this stage there is no need to salt the meat, salt removes water and the meat will turn out a little dry. Salt it at the very end of cooking. Sprinkle the meat generously on all sides with your chosen seasoning.

Step 5

Step 5
Pour a little vegetable oil and distribute it over the entire piece. The oil can be absolutely anything: from ordinary corn oil to elite olive oil.

Step 6

Step 6
Heat the remaining oil well in a frying pan. For frying, the oil must be refined, otherwise it will burn. Place the meat in a frying pan, reduce the heat slightly and fry for about 7 minutes. A crust should appear, which will “seal” all the meat juices inside the piece.

Step 7

Step 7
Then carefully turn the meat over and fry for about 7 minutes. To ensure that it is fully cooked, cover with a lid and cook over low heat for another 7 minutes. Full frying is very important for pork, so keep an eye on it.

Step 8

Step 8
Serve entrecote with dry red wines. Complement it with salads of seasonal vegetables and fresh herbs. Bon appetit!

Additional rubrics

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