- Trim any remaining membranes from the meat. Grind the meat using a medium coarse setting or use a very sharp knife to ‘scrape’ the meat into tiny pieces. Work fast and put meat into a wide mixing bowl, lightly press cling film to cover the meat. As soon as it’s done, put the meat into the frindge to keep cool and fresh. This can be done up to three hours in advance to keep the meat fresh.
- Just before serving, add salt, oil and Dijon mustard to the meat, carefully mix keeping the mixture light and airy. Taste for salt and add if required. Season with black pepper.
- Separate the yolks. Loosely spoon the tartare onto plates, leaving a ‘nest’ for the yolk. Shave some Le Gruyère AOP on the tartare and garnish with the mustard seeds and edible flowers and fresh herbs, as you wish.
