Entrecote is a flat slice of meat on a rib. It is usually a beef steak sliced from between the rib of a rib roast cut and is considered a very valuable cut of meat. Traditionally, entrecotes are fried on both sides on a red hot frying pan. But there are other ways, too. For example, it’s great taste if you first marinate entrecotes in the mixture of dry white wine, extra virgin olive oil and flavorful herbs and then roast it with dried apricots and onion.
Ingredients for Entrecotes with Dried Apricot
- 2-2.2 lb (1 kg) entrecotes
- 100 g dried apricot
- 4-5 bay leaves
- 1/2 teaspoon rosemary
- 1 teaspoon coriander
- 1/2 teaspoon oregano
- 2 onions
- 3 tablespoons olive oil
- 100 g white dry wine
- Start with slicing onions and crumbling bay leaves.
- In a bowl, blend olive oil, dry wine, bay leaves, oregano, rosemary and coriander.
- Rub everything with hands well and dip entrecotes into the mixture.
- Immerse dried apricot in warm water, let stand for 30 minutes and then remove and slice along.
- Arrange entrecotes on a baking pan, put onion slices and pour with marinade.
- Top entrecotes with dried apricot slices.
- Roast for 40 minutes at a medium temperature.
- When meat gets nicely brown on top and the marinade is partly evaporated, your entrecotes are ready.
- Serve hot with olives and lemon.