Entrecote (franc. entrecote)
Entrecote is one of the more expensive meat dishes in restaurants - and rightly so - if it is indeed an entrecote, that is juicy, just in time a fried slice of beef from the front top of the carcass (Look: tusza) beef or veal.
The entrecote is served with an essential sauce, which was formed during frying, and with a variety of suits (fried onion, mushrooms, etc.).