Veal tenderloin, grilled tournedos with summermash

30 - 60 minutes
Veal tenderloin steaks
veal grilling oven roasted


Take the steaks out of the fridge an hour before preparation to come to room temperature.

Cook the potatoes with the garlic, some thyme and rosemary. Strain and mash with butter, rocket salad, sundried tomatoes, pine nuts and some oil from the tomatoes and pepper and salt to taste.

Roast the cherry tomatoes with some olive oil, pepper, salt and thyme in the oven at 180ºC (356ºF) for about 5 minutes.

Heat a grill pan, lightly brush the steaks with some oil and grill them for about 2 min each side. Place on a tray in the oven at 80ºC (176ºF) for about 20 min.

Put the mash in a ring on the plates to get a nice form and place the steaks on top of it. Finish with the tomatoes and some gravy to choice.

Enjoy this tender feast!


  • 4 pieces of Veal tenderloin steaks
  • 500 gr peeled floury potatoes
  • 150 gr rocket salad (rucola) washed and cut
  • 50 gr butter
  • 50 gr sundried tomatoes cut
  • 25 gr pine nuts roasted
  • 200 gr cherry tomatoes
  • 2 garlic cloves cut in half
  • thyme leaves
  • rosemary
  • olive oil
  • gravy
  • pepper and salt

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Better Life Farmer Rob Foks is proud that he raises his calves under the better life mark of the Dutch Society for the Protection of Animals (De Nederlandse Dierenbescherming). In addition, he tries to make his company more and more sustainable.

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