For the jus, blend the tomatoes and drain on a pass-through cloth. Season with the remaining ingredients and bind with xanthan gum if necessary. For the oil, blend the ingredients at 110˚C and drain on a cloth. Mix all the ingredients for the honey tomato marinade.
Roast the tomatoes, remove the skin and place in the marinade. Make a homogeneous mass of the ingredients for the cream just like a mayonnaise. Cut thin slices of the radish and place on ice water. Cut a tartare from the veal loin and season.
Dress on plate and spoon on the jus. Drizzle in some oil.
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