How to cook meat in French

How to cook meat in French


Beef — 2 entrecotes for 300-350 g
Pepper — 20 g
Cream of milk — 200 ml
Onions — 1 pc.
Cognac — 20 ml
Butter — 50 g
Salt — to taste
Sunflower oil — optional


1. Prepare the ingredients.
Council. Entrecote is part of the beef cut between the ribs and the ridge. You can use another cut, suitable for grilling.

2. Cut the onions as small as possible. Butter butter in a frying pan, add onion and «soften» it on low heat — it is important that it became soft, but not fried. Pour the cognac and evaporate the alcohol from it, stirring constantly. This will take 2-3 minutes.

3. Add green pepper.

4. Add the cream, salt to taste. Cook the sauce for 5-7 minutes, stirring until it is slightly thickened.

5. Entrecote wipe dry with a paper towel, sprinkle a little with a large salt. Grill the frying pan with vegetable oil (for this purpose it is convenient to use a paper towel, having dipped it into butter), quickly fry the entrecote on both sides in the strongest fire.
Ideally, it should turn out to be «damp» inside.

6. Meat juice, formed during frying, pour into a creamy sauce, mix it well and warm it up a little. Salt, if necessary.

7. Pour meat sauce, serve hot.


Sauce with green pepper is also suitable for pork or chicken.
The liquid from a jar of green pepper should be drained and the contents rinsed well under cold water. The remaining pepper can be stored in the refrigerator, a bay of slightly salted cold water.

If you do not find green pepper, you can try to replace it with capers (although, they need to be added when the sauce is ready, and the taste will be slightly different). In extreme cases, you can do with freshly ground black pepper.

Bon Appetit!

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