There cut it is a very tasty second course that is obtained with a quick cooking of a very precise meat cut known as entrecote, that is, the rib of beef, with or without bone, or even with the Florentine. In conclusion: cut of beef!
The perfect cut has a medium cooking, the important that has a crust on the outside and a pink heart.
The meat is served precisely cut in slices of a few millimeters of thickness, simply nappate with the cooking base and with different side dishes, from rocket and parmesan to baked potatoes.

Here are our tips to prepare a really succulent cut at home!

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