Would you like to tuck into some tasty veal? Come and do some shopping with us, and then let’s prepare a delicious meal for 4.

The shop

Supermarkets want the very best for their customers. Whatever they sell has to be 100% safe. Only high-quality products make it onto the shelves – and only then after stringent checks. Veal passes such tests with flying colours.


Many supermarkets provide in-store demonstrations of how to prepare meat. Demonstrations like these are the ideal moment for consumers to learn everything they need to know about the product.


You can discover the veal’s origin from the label. This enables you to trace the meat back to source. The label provides information about the country the calf was born and raised in, for instance, as well as where it was slaughtered and where the meat was processed.
In addition, the label shows you how to store the meat and its ‘Best Before’ date and it often contains details of how to cook it, perhaps even including serving suggestions.


Roasted Tenderloin of veal with prunes, Serves 4.

- 600g of veal tenderloin, chainless and trimmed
- 1 tbsp. spoon of butter
- 200g of prunes, stones removed
- 4 tbsp. spoons of cognac or brandy
- 200ml of veal gravy
(or packet mix of sauce demi glace)
- 1 medium-sized onion, finely chopped
- 1 bay leaf
- 2 sprigs of thyme
- 100g of butter, cubed and cold
- 5 white peppercorns, crushed
- Salt and freshly ground pepper

Sprinkle the prunes with the brandy or cognac 1 day before you start and leave them in the fridge to marinate. Insert a steel sharpening knife or a thin knife lengthways through the tenderloin and stuff the resulting space with the marinated prunes. Heat the butter in a frying pan, brown the tenderloin all over and season with salt and pepper. Place the stuffed veal tenderloin for a further 20 minutes in an oven preheated to 180°C (the veal should still be slightly pink). Remove the veal tenderloin from the oven and keep it warm. Soften the onion, thyme, bay leaf and
crushed peppercorns in the butter left in the frying pan, without browning them. Add the veal gravy and any leftover marinade from the prunes and simmer for 5 minutes. Strain the gravy and season with salt and pepper. Whisk the cubes of cold butter into the gravy, one at a time. Using a sharp knife, cut the veal tenderloin into slices. Serve with potato gratin and butter-steamed seasonal vegetables.