What is an entrecote roast?
The entrecote roast, just like entrecote, is cut from the beef striploin. The striploin is located between the rib and the sirloin. The entrecote roast is recognisable by the layer of fat on top of the meat. Be sure to leave this on during cooking, as fat means flavour and you can always trim it off after cooking. An entrecote roast is essentially just a whole entrecote. You can therefore cut your own entrecote steaks from it or tie it into a beautiful rolled roast.
Entrecote roast as a Sunday roast?
Absolutely! An entrecote roast works perfectly as a Sunday roast. So if you have a Sunday roast planned, feel free to order an entrecote roast. When prepared properly, it is true comfort food, which is exactly what the Sunday roast is traditionally known for. We think it is a wonderful English tradition! Serve it with a good gravy, adding a little flour during preparation. The flour is what gives the gravy its lovely thick consistency.
Does an entrecote roast contain a bone?
The entrecote roast you will find at The Butchery is boneless. This makes it easy to prepare and even easier to carve. Being boneless also makes it ideal for tying into a rolled roast yourself. Still looking for a beautiful bone-in roast? We offer several prime roasts, including a Prime Rib roast. This is a bone-in ribeye roast from beautiful American Black Angus beef.
What core temperature for an entrecote roast?
As a true steak lover, you naturally do not want to overcook such a beautiful entrecote roast. That is why you should always have a meat thermometer to hand when preparing a cut like this. But which core temperatures should you aim for?
> Rare > 50-52 °C
> Medium rare > 53-55 °C
> Medium > 58-60 °C
How do you prepare an entrecote roast?
You can prepare an entrecote roast in several different ways. Below, we give you three techniques. Are you going to prepare it on the BBQ, in the oven or in a pan? In any case, keep your meat thermometer handy, because you will need it for all three techniques.
Low & slow
The name of this technique already tells you how to prepare the roast: cook it slowly at a low temperature. But first things first. Make sure the meat is fully defrosted and remove it from the refrigerator five hours before cooking. This allows the roast to come to room temperature. Preheat the BBQ for indirect cooking or the oven to 120 °C and make sure a pan is thoroughly heated. First, sear the entrecote roast. Does the roast have a beautiful brown crust? Great! Then place it in the oven or on the BBQ to continue cooking. From that point onwards, keep a close eye on the core temperature. Remove the entrecote roast from the BBQ or oven as soon as the desired core temperature has been reached. Finally, leave it to rest in aluminium foil for another 10 minutes and it is ready to serve!
Sous vide
Another excellent technique for cooking a roast is sous vide. Because this technique also relies on controlling the core temperature, it is very difficult to get wrong. First, make sure the entrecote roast is at room temperature. Remove it from the refrigerator fully defrosted five hours in advance. Be sure to double-check the vacuum packaging for this technique, as you are going to place it in water. It is therefore important that there is no minor damage to the packaging. Although we carefully check the packaging before dispatch, it is possible for something to shift during transport and cause a small amount of damage. Everything intact? Great! Then place the roast in the preheated water bath at 52 °C for rare, 54 °C for medium rare and 57 °C for medium. You can keep a water bath at temperature using a sous vide stick, for example. Leave it in the water bath for three hours, then grill it in a pan or on the BBQ until golden brown. Leave the meat to rest for another ten minutes before slicing, then season it with salt and pepper or a rub of your choice. Enjoy!
Reverse sear
Again, the name already gives away what to expect from this technique. You essentially reverse the cooking method described under low & slow. You first cook the roast and then finish it with a hard sear. It is actually quite similar to sous vide preparation! With reverse searing, however, you first cook it indirectly on the BBQ or in the oven at a temperature of around 60 °C rather than in a water bath. Cook it until it reaches 2 °C below your desired core temperature, then sear the entrecote roast. All that remains is to let it rest, season it and serve!
What wine goes with an entrecote roast?
Wine and entrecote roast are a perfect match! They balance each other beautifully, allowing the flavours to complement and enhance one another. Choose a rich, powerful wine with a firm structure. Syrah, Cabernet Sauvignon or Sangiovese are good options. Serving a sauce with your entrecote roast? Do not forget to match your wine to the sauce as well.