€26.90 EUR– Sold Out
All the products of our EMILIA BUTCHERY are prepared fresh on Tuesdays and Wednesdays. Shipments are made only on Wednesday and Thursday of each week by refrigerated van at a constant temperature between 0° and 4° C. At the moment the shipment is possible ONLY in ITALY.
You’ll have heard it being called in different ways: Ribeye, Contre-filet or Scotch Fillet. In Italy, we call it Controfiletto.
Entrecôte is a steak cut from the rib eye section of the bovine. It makes a delicious dinner for meat lovers. You can cook it in the pan or the oven and choose your level of doneness (rare, medium-rare, medium, medium well, well done).
We recommend cooking it on the barbeque, searing on both sides and seasoning it with olive oil, salt and a touch of rosemary. The higher the quality of the meat, the simpler the recipe. Pair it with a bottle of red Chianti or “Rosso di Montalcino.
Cooking: Place the meat in a large bowl, season with oil, salt, pepper and rosemary and leave to marinate for 5-10 minutes, turning the meat. In the meantime, heat the griddle well, it must be red-hot. Remember not to over-oil the meat and to remove the leaves and sprigs before cooking. Very important: do not touch the meat during cooking, it will come off by itself when it is cooked otherwise you risk ruining it. Cook 4-5 minutes per side. Inside it should have a pinkish color.
Nutrition Information per 100 g
Energy 629 kJ
Fat 5,1 g Of Which Saturates 1,6 g Carbohydrate 2,7 g Of Which Sugars 1 g Protein 23 g Salt 0,1 g
- Meat preparation. INGREDIENTS: Meat of adult bovine animal 99%, natural flavors.
Born, bred and slaughtered in Italy (Emilia-Romagna)
Keep refrigerated (0°/+4°). Do not puncture the package