Beef entrecotes in the oven

Category: Meat dishes
Beef entrecotes in the oven

Ingredients

Beef entrecotes 2 Kg
mayonnaise
Seasoning for meat 1 sachet
Spicy table horseradish 2-3 tablespoons

Cooking method

  • We went to the market for meat, wanted to look after, not knowing what. The choice is poor, frosty, few traders. There were beef entrecotikas, young meat, such pretty ones. True, they were chopped very thickly by 4-5 cm. We took 4 pieces, just 2 kilos. We decided to bake in the sleeve. First I made a marinade: mayonnaise in a bowl, probably 6-8 tablespoons, then from a bag of horseradish, 2-3 tablespoons, packing seasoning for meat, garlic cloves 8 (imported garlic, Turkey or China), the main difference from domestic, when cooking loses its smell, our 4 teeth are enough. Maybe someone does not know, put the garlic on a cutting board, flatten the knife on top and hit it with our palm. It remains to cut across, otherwise wash the garlic for a long time ((Mixed and smeared each piece of meat on all sides. Marinated for a short time, an hour maximum. Then the whole thing in the sleeve, and in the oven for 2 hours at a temperature of 175 degrees. Pay attention to the oven electric, compared to gas, different temperature regimes. The meat turned out to be unusually tender, separated from the bone. For a side dish at discretion. We had French fries in slices. Bon appetit)
  • Beef entrecotes in the ovenBeef entrecotes in the oven

The dish is designed for

6 servings

Time for preparing:

2 hours

National cuisine

Inspired by summer barbecues in nature

Summer resident
Good idea Bookmarked before buying meat
Kara
I don't want to offend anyone, but here 🔗] https://Mcooker-enn.tomathouse.com/s-image/2927/blog/show/20150/

My friend, a microbiological chemist, confirmed every word ... and now, who once loved to use mayonnaise everywhere and everywhere, I think a hundred times before doing it ...
Of course, all of the above does not apply to homemade mayonnaise!
Kara
Try the marinade like this: salt, pepper, onion (more) and mustard powder. I assure you, it will not be worse. I was born and raised in the Caucasus. Our kebab (from any meat: beef, pork, lamb, chicken, turkey) is a standard dish for lunch. My 12-year-old son can marinate meat in a way that many adults in Russia are not capable of. I just ask you for no vinegar, lemon juice, mayonnaise, sour cream, etc. From the acid, which is also present in the purchased mayonnaise, the meat becomes tough. Is that for special gourmets cases can be marinated in good champagne !!! But I think good champagne can be put to better use.
Medusa
I quote Furzikova: "... and. in the oven for 2 hours at a temperature of 175 degrees. Pay attention to the electric oven, compared to gas, different temperature modes."
If for 2 hours the oven is able to maintain the set temperature at 175 C, then you should not pay attention to what kind of oven it is - gas or electric. The error in the operation of the temperature sensor that controls the operation of the oven (if such is provided for by its design) is of the order of 10-15%, that is, in reality, the temperature will still be maintained in the range of somewhere from 150-160 C to 180-190 C, and in the place where the sensor is installed!
When baking meat (and not only meat) in the oven, it is rather important not whether it is electric or gas, but how the temperature field is distributed over the volume of the oven (bottom, middle and top of the oven), and how hot air circulates in it. It is these two factors that determine the bakedness of the finished product and its juiciness / dryness.

Kara: 5+!
Furzikov
Quote: Kara

Try the marinade like this: salt, pepper, onion (more) and mustard powder.I assure you, it will not be worse. I was born and raised in the Caucasus. Our kebab (from any meat: beef, pork, lamb, chicken, turkey) is a standard dish for lunch. My 12-year-old son can marinate meat in a way that many adults in Russia are not capable of. I just ask you for no vinegar, lemon juice, mayonnaise, sour cream, etc. From the acid, which is also present in the purchased mayonnaise, the meat becomes tough. Is that for special gourmets cases can be marinated in good champagne !!! But I think good champagne can be put to better use.
Totally agree with you! We take seasonings only in bulk, the Tatars trade in our market, and they will pick up any set of spices, without preservatives, but they made mayonnaise ourselves, but recently they began to be lazy. Frost dispersed all the merchants. For us, -10 is a disaster, and -23 in general .... The markets are empty. I will definitely try with your marinade, by the way, I remembered about onions when the meat was already in the oven ... Thank you!
Furzikov
Quote: Medusa

I quote Furzikova: "... and. in the oven for 2 hours at a temperature of 175 degrees. Pay attention to the electric oven, compared to gas, different temperature modes."
If for 2 hours the oven is able to maintain the set temperature at 175 C, then you should not pay attention to what kind of oven it is - gas or electric. The error in the operation of the temperature sensor that controls the operation of the oven (if such is provided for by its design) is of the order of 10-15%, that is, in reality, the temperature will still be maintained in the range of somewhere from 150-160 C to 180-190 C, and in the place where the sensor is installed!
When baking meat (and not only meat) in the oven, it is rather important not whether it is electric or gas, but how the temperature field is distributed over the volume of the oven (bottom, middle and top of the oven), and how hot air circulates in it. It is these two factors that determine the bakedness of the finished product and its juiciness / dryness.

Kara: 5+!
Kara, the remark is correct, we even have a plate with the temperature difference in electric and gas. But to my great shame, I am completely new to cooking, and all my knowledge is the advice of my wife and the Internet. But I think someone will find this information useful, including me.
Kara
Oh, Medusa, to receive praise from you is simply an unprecedented luxury
Kara
Quote: Furzikov

Kara, the remark is correct, we even have a plate with the temperature difference in electric and gas. But to my great shame, I am completely new to cooking, and all my knowledge is the advice of my wife and the Internet. But I think someone will find this information useful, including me.

Furzikov, if your electric oven also has a "grill" mode, then feel free to put your steaks on the wire rack, turn on the grill at 250 - 270 degrees, 5 - 7 minutes on each side - and you will get incomparable tender meat if there was a pig not very young, then after frying the pieces on both sides at the maximum temperature (this is necessary so that the meat "seizes", a crust forms very quickly, which will not let the juice leak out in vain), you can lower the temperature a little and let the meat reach the desired condition
Furzikov
Quote: Kara

I don't want to offend anyone, but here 🔗

My friend, a microbiological chemist, confirmed every word ... and now, who once loved to use mayonnaise everywhere and everywhere, I think a hundred times before doing it ...
Of course, all of the above does not apply to homemade mayonnaise!
I read the article ..... even I felt sad .... So we must continue to make our own, home
Kara
Quote: Furzikov

I read the article ..... even I felt sad .... So we must continue to make our own, home
Uh-huh!
Furzikov
Regarding pork, we do this if the weather does not allow grilling on the grill, and this recipe is beef. By the way, but my wife says that in our oven the grill is not temperature controlled
Kara
With beef, everything is the same, just a little more time is needed how is the grill mode not regulated? and what is the temperature then for him, then grilling?
Medusa
Quote: Kara

Oh, Medusa, to receive praise from you is simply an unprecedented luxury
Shh! And then others will hear - they will also want to, but you must deserve it!
We will assume (for the local public) that I am your neighbor, as a resident of the South Administrative District.
However, praise is not a luxury, but a means of encouragement.
Furzikov
I went to the kitchen, looked .. not regulated, just the Grill mode, but my wife turns out equally delicious steaks and chicken on a spit.
IRR
Kara

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers