Entrecot
Entrecot steak.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Entrecot's history is intertwined with the development of French cuisine and butchery techniques. The cut itself has likely been enjoyed for centuries, but the specific name and popularized preparation are more modern, dating back to at least the 19th century. It reflects a focus on quality beef and simple, elegant preparation methods.
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Entrecot is a symbol of French gastronomic tradition, often enjoyed during special occasions and family gatherings. It represents quality, simplicity, and the appreciation of fine ingredients.
Celebratory Meal
Entrecot is frequently served for celebratory dinners or special occasions. Its perceived high quality makes it a suitable dish for marking significant events.
Regional Variations
While generally prepared simply, regional variations exist. Some regions may prefer certain breeds of cattle, or slightly different cooking methods.
Bistro Staple
Entrecot is a classic dish found on the menus of many French bistros, representing a reliable and satisfying choice.
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Entrecot is characterized by its rich, beefy flavor enhanced by its marbling. The flavors are savory and buttery, often complemented by simple seasonings.
The main flavor profile is intense beefiness, derived from the ribeye muscle. The intramuscular fat (marbling) melts during cooking, basting the meat from within and adding a buttery, succulent richness. Seasoning is typically kept minimal - salt and pepper are standard, allowing the natural flavor of the beef to shine. Sometimes, garlic, herbs like thyme or rosemary, or a simple pan sauce enhance the experience without overpowering the core flavor.
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Choosing the Right Cut
Look for an Entrecot with good marbling (intramuscular fat). The marbling is key to the steak's flavor and tenderness. A well-marbled steak will have streaks of fat running throughout the meat.
Proper Cooking Technique
Sear the Entrecot over high heat to create a beautiful crust (Maillard reaction). Then, reduce the heat to cook it to your desired level of doneness. Use a meat thermometer to ensure accurate cooking.
Resting the Meat
Allow the Entrecot to rest for at least 5-10 minutes after cooking before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Salt Early
Generously salt the steak at least 30 minutes before cooking, or even overnight, to help tenderize the meat and draw out moisture, resulting in a better sear.
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