Entrecote in a pork frying pan

Name: Entrecote in a pork frying pan
Total time: 20 min
Yield: 3
Ingredients: 400 g Pork; 3 tablespoon Cognac; to taste Salt; to taste Ground black pepper; 0.5 teaspoon Dry rosemary; 2 tablespoon Vegetable oil

The most delicious, juicy, soft, spicy, for dinner for the family! Pork entrecote in a frying pan will surely appeal to many, because it turns out unusually juicy and aromatic. Serve it on a holiday table, for a romantic dinner, with a glass of red wine and a salad of fresh vegetables!

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23631

Madelyn Powell

Author of the recipe

0

Ingredients

Servings: 3

400g

3tablespoon

to taste

to taste

0.5teaspoon

2tablespoon

Step-by-step preparation

Cooking time: 20 mins

STEP 1
How to fry pork entrecote in a frying pan? Prepare the products according to the list. Choose quality meat. If necessary, defrost it in advance. The thickness of entrecotes should be approximately 15 mm. You can replace cognac with rum or whiskey. Take any vegetable oil, but refined.
STEP 2
Wash the meat, dry it well and transfer it to a well-heated frying pan with vegetable oil. Fry the meat for 3-4 minutes over high heat.
STEP 3
Turn the meat entrecotes over to the other side.
STEP 4
Salt each piece.
STEP 5
Pepper it.
STEP 6
If you wish, you can add some aromatic herbs, I added a little rosemary - it goes great with this dish. Fry the meat for another 2-3 minutes.
STEP 7
Pour cognac into the pan.
STEP 8
Bring the liquid contents of the pan to a boil, wait 1 minute.
STEP 9
Turn off the stove, cover the pan with a lid and leave it to rest for 5 minutes.
STEP 10
After this, serve the entrecote hot, sprinkled with fresh chopped herbs. We like to serve it with fried potatoes as a side dish. But absolutely any vegetables are suitable here, fried, boiled, baked, raw, pickled, as well as salads.
STEP 11
Bon appetit!

Comments on the recipe

lucky

27.09.2023

5

An interesting option with the addition of cognac. Thank you! Try also pork entrecote with honey.

Cherry

27.09.2023

4.6

Entrecotes used to be served only in restaurants or rich houses. Now every family can afford a piece of delicious, juicy, aromatic entrecote for dinner. Is it possible to spoil meat and cook it not tasty? Yes Easy! You can overcook it and it will be dry; undercook it and it will be tough. Thanks to this recipe, I got tasty, juicy, aromatic meat. In addition to the spices that the author recommends, I also added grain mustard. I think it goes perfectly with meat dishes. The dinner was a success, and the way to the heart of the household is.....through the stomach. I recommend this author's recipe!