Entrecote from the MRIJ Beef

(For 4 servings)

• entrecote from the MRIJ Beef
• 100 g mashed potatoes
• 125 g Bleu de Wolvega
• 50 g cream
• 12 roses romanesco
• 12 green asparagus
• 2 tablespoons of fresh peas
• 1/2 cup of pods
• 2 stalks of leeks to cut into pieces

Lime Vinaigrette:

• 1 part lime juice
• 1 part olive oil
• pepper and salt

• Vene Cress
• Shiso Green
• Affilla Cress

Potato puree with Bleu de Wolvega:

• First make a nice firm potato puree and mix it with the cream and cheese.
• Then rub through a fine sieve. Salt and pepper the entrecote. Shortly bake and bring to cuison. 

Beans:

• Halve four "beans" from the peas, blanch and roast them whole.

Leeks:

• Cut the leek into pieces of about 3 cm.
• pepper, salt and butter.
• Steam at 100°C for 12 minutes.
• Clean the rest of the vegetables and blanch briefly.

Recipe: Glenn Luijben