Quadruple entrecote

Entrecote of West Flemish red beef with butternut, sweet potato and tomato.

Straffe Hendrik Quadrupel entrecote gerecht


  • 1 butternut   

  • 100 g butter   

  • 1 dl cream   

  • 1 sweet potato   

  • 500 g small vine tomatoes   

  • 4 large potatoes   

  • 600 g rib eye West Flemish red meat   

  • 6 dl veal gravy  

  • Pepper & salt 


  1. Peel the butternut, cut it into pieces and dry it in the oven at 140 °C for 40 minutes.   

  2. Mix the butternut pieces with 100 grams of butter and 1 cup of cream until you get a smooth consistency.   

  3. Cut the sweet potato into thin slices and deep-fry them at 160 °C until you obtain crispy chips.   

  4. Divide the vine tomatoes into three-part sprigs and briefly bake them in the oven at 180 °C.   

  5. Peel the potatoes and cut them into one centimetre by one centimetre fries.   

  6. Poach these for six minutes at 160 °C and then bake them at 180 °C until golden brown.    

  7. Bake the entrecote for twelve minutes at 180 °C and let it rest for twenty minutes covered with foil, before slicing it. 

  8. Season well with salt and pepper, and finish the plate with the veal gravy.