Rosemary entrecote: the recipe to prepare it perfectly

L’entrecote with rosemary it’s a second simple but very tasty. A succulent and refined dish, ideal to take to the table on a special evening in the company of friends or when you want to enjoy good meat at home without having to go to a restaurant.

It is a particularly tender and valuable cut of meat, also known by the name of controlfiletto either weakling, because it is located between one rib and another of the animal that, to be prepared in an artisanal way, requires some simple precautions. First of all, it will be important to let the entrecote rest outside the fridge for at least an hour before placing it in the pan: in this way the fibers, contracted at low temperatures, will relax, giving a soft and juicy dish. .

Next, all you have to do is massage the meat with the chopped rosemary needles and a little pepper, leave to aromatize for a quarter of an hour and finally brown. living flame, in a hot frying pan with a drizzle of oil and a clove of garlic, no more than 3 minutes on each side. The result will be a fragrant, boneless short rib with a pink heart and a light golden crust on the surface, perfect for any lunch either dinner of family

it’s a cut low in fatthe entrecote does not need to be cooked for a long time, but if you prefer you can keep it on the heat for a longer time, always taking care not to dry it out too much so as not to jeopardize the final success.

Discover how to prepare the rosemary entrecote following the step-by-step procedure and advice. If you liked this recipe, also try the steak with balsamic vinegar.

How to prepare rosemary entrecote

Arrange the entrecote on a cutting board, season the meat with the rosemary needles 1washed and chopped, and a pinch of salt and pepper, and leave to season for a quarter of an hour.

Once the time has elapsed, let the garlic clove brown with a drizzle of oil in a non-stick pan. 2.

Arrange the meat in the pan. 3 and cook for 2-3 minutes on each side.

Once the cooking time has elapsed, transfer the rosemary entrecote to a cutting board, sprinkle with a little pink pepper to taste, cut it into thin slices 4 and serve it well.

Advice

Normally accompanied by a mixed seasonal salad, the entrecote can also be served with a outline potatoes, fried or baked, with grilled aubergines or gratin vegetables. What can never be missing from the table, along with this dish, however, is a glass of wine: like Rosso di Montalcino or Barbera d’Alba.

Here we have used a common non-stick frying pan, but for an impeccable result you can opt for a cast iron plate: capable of retaining heat for a long time and conducting it evenly.

If you wish, you can enrich the aromatic mix adding a few sprigs of thyme, marjoram or fresh oregano: in any case, to avoid an unpleasant sensation on the palate, do not forget to finely chop the herbs.

storage

It is advisable to cook the entrecote with rosemary and enjoy it very hot at the moment.