Somwhere between medium rare and bloody. As I like it.

The entrecôte is "between the ribs." The entrecôte steak is a cut from the foreribs (US: rib) at the inner limit of the rump along a line parallel with the spine. As well as steaks, the ribs provide a joint of beef ideal for roasting taken from between the shoulders and the loin of the animal. The steak itself is a lean, tender steak cut from the thin end of boned sirloin (US: loin). It is a thick, juicy, well-marbled steak and is excellent for grilling and is a classic French steak.

Entrecôte with a sauce of shallots, red wine, butter, tarragon and bone marrow.

Rib or sirloin steak, a cut of beef from between the ribs, sautéed with sliced bone marrow, in a white wine and shallot sauce.

Dry white wines from Bordeaux, not of the highest quality.

The first course of a meal. Appetiser. Starter.

Sweets

The chef in charge of the vegetables.

This describes food which is wrapped in a membrane, a bladder, which has been cleaned for the purpose. It often describes chicken cooked in a pig's bladder.

This describes food which is wrapped in a membrane, a bladder, which has been cleaned for the purpose.