Entrecote from the MRIJ Beef

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


(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. 


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


  • 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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