Tartar of Vitender veal fillets

Ingredients for 4 people

400 g veal fillets// 4 slices of toasted sourdough bread // 4 tbsp Greek yoghurt // 1 tbsp Savora mustard // mini radishes and an assortment of herbs and flowers // olive oil


Cut the veal fillets in fine tartar and season well with pepper, salt and olive oil. Mix the yoghurt with the mustard and season. Arrange the tartar on the roast and finish with a spoonful of dressing. Garnish with radishes, herbs and flowers as you like or as you see in the picture. 

Recipe: Marc Clement
Picture: Jan Agten

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