The traditional recipe for tartar, with lime and ketchup signed chef Olivier Streiff
600/700g of ground veal (you can also make this recipe with ground beef)
1 large red onion
1 small jar (about 90 g) capers with vinegar
4 tablespoons ketchup
2 tablespoons of floral olive oil
Place the lime in the freezer 1 hour before making the recipe. Drain the capers and mix them with the minced veal and ketchup in a salad bowl. Add the chopped onion, salt and pepper. Grate the hardened lemon zest over the veal and mix vigorously. Enjoy the raw tartar with a salad or French fries. You can also fry the steak tartare in 4 equal portions, moulded and packed in a ramekin. Sear the steaks in hot olive oil in a non-stick frying pan for about 5 minutes on each side and enjoy with a salad or French fries.