Γαλλικός όρος που σημαίνει "ανάμεσα στα πλευρά" (μπριζόλα) και δηλώνει μαλακό κομμάτι βοδινού που γίνεται συνήθως στη σχάρα ή σοτέ.
Links
[1] https://www.gourmed.net
[2] https://www.gourmed.net/glossary/all
[3] https://twitter.com/share
[4] //pinterest.com/pin/create/button/?url=https://www.gourmed.net/glossary/antrekot-entrecote&media=https://www.gourmed.net/sites/default/files/styles/recipe_image_large/public/adrekot.jpg?itok=rpyXVvrm&description=Αντρεκότ (entrecote)
[5] https://www.gourmed.net/user
[6] https://www.gourmed.net/glossary/antas-mpi-haamoynt-adas-bi-hamod
[7] https://www.gourmed.net/glossary/arakas
[8] https://www.gourmed.net/syntages/ygieines-syntages/hoirino-me-selino-apo-tin-limno
[9] https://www.gourmed.net/syntages/oles/fasolakia-ladera
[10] https://www.gourmed.net/syntages/eykoles-syntages/astakoydakia-toy-sideri
[11] https://www.gourmed.net/syntages/toyrta-dihromis-koyvertoyras-psygeioy
[12] https://www.gourmed.net/syntages/fileto-me-antsoygies-kokkino-krasi-roka