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Cooking + Entertaining

Entrecôte with rosemary: the fillet recipe to be made with few ingredients

Entrecôte with rosemary: the fillet recipe to be made with few ingredients

L’entrecôte with rosemary it’s a second dish delicious and elegant, but also much easier to make than you think. The entrecôte is a cut of bovine meat obtained from the coasts of the animal, called fracosta in Italian: it is a fillet steakcut into thick slices, which, in our recipe, is enriched by the scent of rosemary andgarlic.

Cooking is quick ea high flame, to make the perfume and taste of the noblest part of the bovine superlative. Few ingredients are needed and the preparation really requires a few minutes of work to offer a refined and spectacular dish.

The entrecôte with rosemary, in fact, is ideal to serve also for a formal dinner, accompanied by a side dish of au gratin vegetables oh you baked potatoes.

How to prepare entrecôte with rosemary

To make the rosemary entrecôte, start with the herbs and seasoning. Quickly rinse the rosemary sprigs under running water and remove the needles from the central branch 1.

Finely chop the rosemary, using a smooth-bladed chef’s knife 2.

Add a few crushed pink peppercorns to allow the rosemary to release the scent 3.

Meanwhile, arrange the fillets on a cutting board and let them rest for about 30 minutes at room temperature 4.

After the resting time, sprinkle the surface of the fillets with the chopped rosemary and pink pepper and let it rest for a little longer: this phase will help the fillets absorb the flavors and aromas of the dressing. 5.

Meanwhile, peel the garlic and cut out two cloves 6.

Pour a drizzle of oil or butter into a pan, add the garlic and let it fry for a few minutes, keeping the heat medium-low: the garlic should brown without burning. When the garlic is golden brown, raise the heat slightly and let the pan heat up completely 7.

Place the fillets in the pan and let them brown for about 3 minutes per side 8. It is important that the fire is always kept lively: too low a temperature could cause water to appear on the bottom of the pan, which should keep dry but not smoke too much. After 2-3 minutes, lift a flap of the meat to check the cooking: it must be golden brown with brown streaks. If you prefer it well done, continue cooking for 1 minute at the most. Turn the meat without using tools that can prick it, otherwise a little juice from the meat may leak out and compromise the softness of the dish.

Remove the fillets from the heat and serve the entrecôte still hot 9.


It’s important let it rest the meat for at least 30 minutes before cooking it so that it loses its temperature. To have a perfect caramelization of the sides of the fillet, we recommend using one iron pan.

We suggest chopping the rosemary finely. If roughly cut, in fact, it risks being unpleasant on the palate. Pink pepper enhances the flavor of rosemary without covering it, but you can also omit it if you don’t prefer it. To make the garlic more digestible, we recommend cutting it in half and depriving it of the core.

The perfect side dish for the entrecôte is a fresh seasonal salad, but it is also excellent to accompany with baked potatoes, chips o grilled eggplant.

The entrecôte should always be paired with a nice glass of wine, excellent for enhancing the aroma and flavor of the meat fillet. The Red of Montalcino or a more decisive red wine such as Barbera d’Alba represent the most suitable combination for this delicious dish.

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