Beef tartare with Emmentaler AOP

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.