Jeni Wright, Eric Treuille, Le Cordon Bleu

Entrecote

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
French for “between the ribs”, this tender cut of beef is usually grilled or sautéed.

© 1996 All rights reserved. Published by Le Cordon Bleu.