Beef tartare with Emmentaler AOP

  • 20 minutes
  • Recipe iconmedium
  • Recipe icon
  • lactose-free
Ingredients

Ingredients for 4 Portions

400 g beef, cut by hand to a tartare
120 g Emmentaler AOP
1 spring onion
2 limes
2 tablespoons mustard seeds
1 teaspoon black peppercorns
1 teaspoon green peppercorns
2-3 sprigs thyme
4 tablespoons extra-virgin olive oil
Salt
2-3 small bunches red currants

Star of the dish
Emmentaler AOP Mild/Classic
Preparation

In a bowl, mix the meat with the olive oil.
Cut the spring onion into thin rings and cut one of the limes in half.
Crush the black and green peppercorns. Add the crushed pepper, the thyme leaves and the spring onion rings to the meat, season with salt. Mix everything together and add the juice of half a lime.
Take a pastry cutter and press the seasoned meat mixture into it. Using a spoon compress the mixture down, so that the meat holds together.
Place on a plate and remove the pastry cutter.
Plane the Emmentaler AOP with a slicer to make thin shavings of cheese. Thinly slice the other lime. Arrange the Emmentaler AOP shavings on top of the tartare.
Decorate the plates with red currants, lime slices and thyme.

«Enjoy your meal»
Monika_Boesch
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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