Entrecôte

The sirloin steak (French entre, between ', côte, rib ') is a steak from the intercostal piece of beef, similar to the Rib - eye steak with the English type of meat cutting. Depending on the use, the meat has a weight of 350 to 550 grams and is from four to six inches thick.

In the modern kitchen, the term is also sometimes used for other meat dishes and as a meat roast beef, and the portion weight is the eating habits accordingly reduced to 200 to 300 grams.

Variants

• Entrecote double: a piece is prepared for two servings
• Served grilled sirloin steak, glazed with meat extract and béarnaise sauce with potatoes and Castle: Béarnaise type
• Bordeaux type: grilled sirloin steak, topped with beef marrow slices and seasoned with parsley and watercress, with croquettes and bordelaise sauce served
• Tyrolean style: grilled sirloin steak covered with sauteed onions and pepper sauce and served with pasta and steamed tomatoes

Swell

• Hans -Joachim Rose: Kitchen Bible - Encyclopedia of Culinary. Tre Torri Verlag, Wiesbaden 2007, ISBN 978-3-937963-41-9.
• Richard Hering, F. Jürgen Herrmann (Eds. ): Encyclopedia of herring kitchen. 23rd edition. Fachbuchverlag pan mountain, Haan - Gruiten 2001, ISBN 3-8057-0470-4.
• Erhard Gorys: The new kitchen lexicon. 7th edition. Dt. Paperback -Verlag, Munich 2001, ISBN 3-423-36245-6.