Veal Entrecôte

Description of Veal Entrecôte

Lean and pink meat with only a small fatty edge cut from the loins of Dutch calves. These calves live in spacious stables with plenty of daylight. The Dutch calves receive a balanced diet, which ensures the high quality of the meat.


Box: Two portions, a total of 350 grams.

The most delicious flavour combinations with Veal Entrecôte

You don't need to do much to enjoy Veal Entrecôte. Veal Entrecôte is already delicious with gravy or a simple but tasty garlic, sage butter or homemade lemon parsley butter sauce. Do you like white beer sauce? If so, why not go for Veal Entrecôte with white beer sauce; it's quick and easy to prepare!

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100% veal


Nutritional values

Per 100 Gram.


Energy 629 kJ / 150 kcal
Fat 7,2 g
Saturated fat 2,7 g
Carbohydrates <0,5 g
Sugars <0,5 g
Protein 21,4 g
Salt 0,0 g

BARBECUE: 7 minutes. *
Turn regulary.

GRILL: 7 minutes. *
Turn halfway.


* For defrosted products
For the best results, defrost product in the fridge outside of the box 1 day before usage.

Veal Entrecôte with white beer sauce

2 persons


  • 2 Veal Entrecôtes
  • 100 ml white beer
  • 200 ml Veal stock
  • 1 tsp Honey
  • 100 ml Cooking cream
  • Fresh thyme
  • 1 Clove garlic
  • 10g Butter
  • Olive oil
  • Salt
  • Pepper
Preheat the oven to 180°C. Fry the meat in the butter until browned. Remove the meat from the pan and place in the oven for 10 minutes.

Put the wheat beer in the meat pan and leave to boil in a bit on high heat. Add the stock and let it reduce by half. Add honey and cream and reduce it down to a sauce thick.

Finally, add the thyme and season with salt and pepper.