Beef topside (rump)

Tri-tip steak is a true embodiment of the art of meat preparation. This type of steak, popularized by California barbecues, is characterized by its rich meat flavor and juicy texture. Searing it in a hot pan with a fragrant mix of peppers and sea salt gives it a crispy crust, while the addition of mustard oil adds zest. In the end, the meat is sliced to reveal its tenderness and retained juiciness. Served with greens and pink Himalayan salt, this steak becomes an ideal treat for connoisseurs of rich meat flavors. It is perfect for both festive dinners and cozy home lunches.

Black Angus steak is a culinary masterpiece reflecting sophistication and depth of flavor. The origins of this dish trace back to premium meat traditions where quality marbled beef cuts are valued for tenderness and rich taste. This recipe allows the natural juiciness of the meat to shine through, enriched with the aroma of spices and butter. Sumac adds a subtle tanginess, while fragrant herbs combined with lemon juice provide delicate Mediterranean flavor notes. Grilling creates an appetizing crust while keeping the inside tender. It is served with spicy chili that adds zest and completes the flavor composition. This steak is perfect for a cozy dinner atmosphere, highlighting the value of simple yet impeccable combinations.

This is how Nikolay Fedotov, chef of Divine, prepares bigos.

Viennese classic - schnitzel. Can be before the waltz, after the waltz - or instead of the waltz.

Beef steak with egg and cucumber-yogurt sauce is a true embodiment of simplicity and sophistication in European cuisine. Juicy meat, carefully prepared and fried to a golden crust, reveals a rich flavor and tender texture. The fried egg adds tenderness and richness, while the refreshing sauce with cucumbers, mint, and yogurt brings lightness and a subtle tang. This dish is perfect for a hearty lunch or dinner, with toast or a bun making an excellent addition. It harmoniously combines a classic meat base with modern fresh accents, making the meal truly memorable.

Green shchi in chicken broth is a soulful and warming dish of Russian cuisine that embodies the beauty of spring greens. The origins of this soup date back to ancient times when shchi were a staple in peasant families' diets. The refreshing taste of sorrel adds a light sourness that harmonizes with the tender chicken broth and juicy beef. Fragrant herbs – dill, parsley, cilantro, and spinach – fill the soup with brightness and freshness. Thanks to potatoes and carrots, it becomes hearty, while adding an egg and sour cream upon serving makes the flavor even softer and richer. Green shchi are perfect for spring and summer tables when you crave something light yet nourishing. This soup is a representation of the Russian gastronomic tradition preserved through the centuries.

Chopped beef steak with blue cheese sauce and spinach-feta salad is a harmony of rich flavors and textures. Rooted in European culinary traditions, this dish combines juicy minced meat with the tenderness of a creamy cheese sauce. Beef mince seasoned with paprika and oregano undergoes special processing for perfect texture, while the gorgonzola and sour cream sauce adds expressiveness and softness. The fresh spinach and feta cube salad adds freshness and lightness, creating a balanced flavor delight. An ideal dish for those who appreciate rich yet elegant flavors and want to add sophistication to their home menu.

Chopped beefsteak is the ancestor of modern cutlets. There is nothing superfluous here: the shape of the beefsteaks will be maintained due to the interaction of protein with salt and soy sauce. Here is our version of serving - with egg, tomatoes and pickles - will play both as a hearty lunch and as a dense protein breakfast.

Burgers are a common thing, but very attractive. If you make homemade from natural products - generally a culinary masterpiece. To make the cutlets juicy, it is better to twist the mince from different parts of the beef, and instead of the popular brioche bun, take ciabatta - in our opinion, it is ideal. Otherwise, everything is simple here: the recipe only has meat, tomatoes, pickles and romaine lettuce, sauce - Dijon mustard and mayonnaise, which, by the way, is easy to make at home. This dish can be served with potatoes or without any side dish.