Ingredients for 2 people
For the Côte de Boeuf:
1 Côte de Boeuf (approx. 600-800 g)
Salt, pepper
Olive oil
For the Herb and Nut Crumble:
50 g mixed nuts (hazelnuts, almonds, pumpkin seeds, sunflower seeds)
100 g stale, hard bread or coarse breadcrumbs
1 tbsp butter
1 tbsp fresh parsley
Salt, pepper
For the Onion and Potato Vegetables:
100 g potatoes (pearl)
2 large spring onions
100 g mushrooms
2 tbsp butter
Salt, pepper
Preparation:
Prepare the Côte de Boeuf: Remove the meat from the refrigerator about 30 minutes before roasting so that it comes to room temperature. Season with salt and pepper.
In a hot pan with a little olive oil, sear the meat on both sides (about 3-4 minutes each) until a nice crust forms.
Then cook in a preheated oven at 160°C (325°F) for about 10-15 minutes, depending on your desired level of doneness. Let the meat rest after cooking.
Herb and Nut Crumble: Chop nuts, bread, parsley, and a little butter in a Thermomix. Mix everything well and toast briefly until the crumble is crispy.
Onion and Potato Vegetables: Heat 1 tablespoon of butter in a large pan. Briefly boil the potato pearls in water. Then drain the water and sauté the spring onion and sliced mushrooms together with a little butter. Finally, season with salt and a little pepper.
Arrange the onion and potato vegetables attractively over the perfectly cooked côte de boeuf. Top with the crumble, and this delicious meat dish for two is ready.
Nice to know: The côte de boeuf, also known as ribeye or ribeye on the bone, is a classic cut of beef from the rib section of the cow. Its history is deeply intertwined with European meat culture, where this particularly juicy and flavorful cut has been prized for centuries. Traditionally served in France and other parts of Europe, the côte de boeuf is a premium steak, offering an intense flavor experience thanks to its bone structure and marbling. Polish Wołowina, or Polish beef, has a long tradition in Polish agriculture.
Cattle breeding in Poland is characterized by regional breeds and sustainable husbandry practices based on natural grazing lands. In recent decades, the quality of Polish beef has significantly improved, leading to international recognition for Wołowina.
The côte de boeuf from Polish Wołowina thus combines traditional European meat culture with regional expertise and the natural conditions of Poland. The combination of careful breeding, species-appropriate husbandry and modern processing makes Polish Cote de Boeuf a particularly high-quality product that is appreciated both in local kitchens and on international tables.
