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