Γαλλικός όρος που σημαίνει "ανάμεσα στα πλευρά" (μπριζόλα) και δηλώνει μαλακό κομμάτι βοδινού που γίνεται συνήθως στη σχάρα ή σοτέ.
[10]
[11]
[12]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/grigores/moystarda-dijon
[9] https://www.gourmed.net/syntages/me-tin-ypografi-toy-sef/mpoytaki-arnisio-stin-katsarola-me-skordo-kai-tyri
[10] https://www.gourmed.net/syntages/ahladia-me-marmelada
[11] https://www.gourmed.net/syntages/spaggeti-me-pesto-kai-aromatika-horta
[12] https://www.gourmed.net/syntages/grigores/lavraki-papilliot-tyligmeno-sto-harti-me-krasi-kai-aromatika
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