Käsegericht Tartar vom Black Angus Rind mit Rapsody Käse

Tartare of Black Angus beef

This tartare is the star of the show at any celebratory meal! Christian Kuchler serves it with homemade hollandaise sauce, chive oil, and fried rapeseed. A culinary treat that goes wonderfully well with our "Rapsody" cheese; a fusion of melt-in-the-mouth, spice-infused cheese and toasted rapeseed kernels.

  • Aperitif and appetizers
  • Main course


serves 8 Personen
250 g fillet steak or haunch, minced or cut by hand
80 g «Rapsody», grated into fine flakes
1 piece(s) egg yolk
2 tbsp ketchup
1 tbsp Cognac
1 tsp. horseradish (jar)
1 tsp. mustard
1 tsp. Moutard de Meaux
1 tbsp gherkin pickling water
1 piece(s) Chirat gherkin, cut into small cubes
0.5 piece(s) onion, cut into small cubes
10 piece(s) capers, chopped
salt, pepper, Tabasco
6 piece(s) shallots, cut into slices
300 ml white wine
100 ml Kressi vinegar
white peppercorns
bay leaf
1 sprig flat-leaf parsley
200 g butter
1 sprig rosemary
1 sprig thyme
1 egg yolk
Chive oil
2 bundle chives
1 bundle flat-leaf parsley
150 ml grape seed oil or sunflower oil
25 g rapeseeds, soaked in cold water for 20 minutes
150 ml peanut oil


  1. Tartare

    Combine all the ingredients in a bowl and mix. Season with salt, pepper, and Tabasco. 

  2. Hollandaise

    Put all the ingredients in a pan, including the parsley. Reduce by a third and set to one side.

    Melt the butter together with the rosemary and thyme until it runs clear. Then pass the liquid through a sieve and keep warm at 65°C.

  3. Assembling the hollandaise

    Add one egg yolk and three tablespoons of the reduction to a water bath and stir until frothy.

    Gradually pour in the liquid, clarified butter until the consistency is right.

    Finally, season with salt and pepper, and add some of the lime juice to taste.

    Pour the hollandaise into a Kisag whipper and keep warm at 60°C.

  4. Chive oil

    Mix together all the ingredients in a mixer and allow to pass through a fine-weave cloth.

  5. Rapeseed

    Boil the rapeseeds in unsalted water for five minutes, then pat them dry with a piece of kitchen paper.

    Next, fry them in peanut oil at 150°C.

    Leave the seeds to drain on a piece of kitchen paper and lightly salt them.

  6. To serve the tartare

    Arrange the beef tartare in a circle and place in the center of a deep dish.

    Garnish the edge of the plate with a spoonful of chive oil.

    Squirt the hollandaise onto the tartare and sprinkle with toasted rapeseed kernels.

    Decorate the tartare with chives.

Recipe from

Portrait Christian Kuchler
Christian Kuchler

Cheese types used

Käselaib Rapsody

At Studer cheesemakers, a generous helping of blood, sweat and tears goes into developing new ideas for enjoying cheese. The lustrous, yellow-gold rapeseed fields next to Lake Constance captured the hearts of our master cheesemakers, and a heavenly cheese was born: “Rapsody” is a multifaceted, spice-infused cheese – melt-in-the-mouth cheese meets gently toasted rapeseed kernels. The crispy rapeseed kernels have a pleasantly nutty flavor and work very well in tandem with the softness of the cheese. Eye-catching to look at, thanks to its special ingredients this cheese also has an invigorating effect. You can count on one thing: “Rapsody” will set a new benchmark at any dinner or party!

Brioche mit Trüffel, Käserezept von Christian Kuchler
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