Entrecote from the MRIJ Beef
Entrecote from MRIJ Beef, potato puree with Bleu de Wolvega, garden of green vegetables.
Ingredients
(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
Method
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
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