We have received the following question for our corporate chef, Enrique Fleischmann.
“Hello. I have a veal entrecôte of about 900 gr. What time and temperature should I use? Then I will caramelise it in the frying pan with mustard and honey for a few minutes, and, of course, I want it to be pink inside. “
The chef replied this way:
I would recommend cooking it at 65 °C for 15 minutes so that later you only have to mark it to caramelise and serve. We have some examples among our recipes of how to work with these kinds of meat: Low-temperature entrecôte.
I hope you like it.