Frederika’s Tartare de Boeuf au Couteau | Hand-Cut Steak Tartare

Tartare de boeuf au couteau. Image showing finely hand-chopped fillet steak with an egg yolk in the centre and small bowls containing the seasonings on the side - one with finely chopped gherkins, one with finely chopped capers and the third with finely chopped onions.

This dish is one of our favourites whenever we’re in France or Luxembourg and it’s far easier to re-create at home than you might think. The words ‘au couteau’ refer to the steak being hand-cut with a knife.

The most important element is the quality of the meat. You need good quality, fresh, tender and lean fillet steak for that melt-in-the-mouth taste. This actually makes it a good low-fat meal, too, especially if you accompany it with a side salad (though we do love to go traditional and have ‘frites’ – chips / fries – on the side). It is also a very filling meal due to the high protein content.

There is no cooking involved, but you do need to allow yourself an hour or so to patiently hand-slice the meat. Do not be tempted to bypass this step by buying minced meat or putting your meat through an electric mincer.

It is up to you which exact seasoning ingredients you want to add. In Parisian restaurants, they often serve it ready seasoned with egg, gherkins, capers, onions and tomato ketchup and/or Worcester sauce. Frederika can’t stand either of those last two ingredients and, although she will eat it ready seasoned in restaurants if they won’t serve it any other way, she usually asks for them to bring the ingredients and let her season the meat herself.

The recipe we share here is how Frederika seasons hers – feel free to experiment with the additional seasonings and decide what you prefer for yourself.

Important note about the capers:

We always use capers preserved in salt, not vinegar. These are quite tricky to get in the UK, but it’s worth persevering to find the right ones, as capers preserved in vinegar have a very different taste. Though if you do prefer a more acidic balance to the dish, feel free to experiment and use ones in vinegar.

We tend to find the capers preserved in salt either on Amazon (sometimes) or on Italian grocery websites such as Nifeislife.

Tartare de boeuf au couteau. Image showing finely hand-chopped fillet steak with an egg yolk in the centre and small bowls containing the seasonings on the side - one with finely chopped gherkins, one with finely chopped capers and the third with finely chopped onions.
Tartare de Boeuf au Couteau | Hand-Cut Steak Tartare

Ingredients (for 4 people)

  • 3-4 good quality lean fillet steaks (it depends how much meat you want to eat!)
  • 4-6 cocktain gherkin
  • a handful of capers (see important note about capers, above)
  • one small onion
  • 4 egg yolks
  • sea salt flakes (or fine, whichever you prefer) – to taste
  • freshly-ground black pepper – to taste

Method

Cutting the meat – the most important step:

Using a good quality sharp knife (this is the one we like to use), finely chop the steaks. Allow a good hour to do this.

Cut thin strips of steak, about 2mm thick, then lay each strip down and cut it into thin strips lengthways, about 2mm each again.

Once you have a good few ‘matchstick’ style fine strips of beef, bunch them together and cut them horizontally so you get tiny ‘minced’ pieces of beef, about 2mm squared.

Preparing the other ingredients:

Finely chop – separately – the capers, gherkins and onion, and place them into small serving dishes/bowls.

Separate the eggs and keep each yolk separate.

To serve:

Separate the finely-cut meat into four equal portions and place them onto plates as small mounds with a crater at the centre of each.

Place one egg yolk at the centre of each mound.

Serve everything else at the table, so each person can add as many of the seasonings as they wish to their own dish (alternatively, each plate could have small mounds of onion, gherkins and capers next to the mound of meat). All ingredients then need to be mixed well into the meat, which is best eaten straight away.

Tartare de boeuf au couteau – hand-cut steak tartare | Gloriously Simple, Gloriously Good!

Pureed food ideas for gastric sleeve diet

Baba Ganoush | Aubergine Dip | Eggplant Dip

Instead of writing a load of recipes for the pureed food phase of the post-gastric sleeve (sleeve gastrectomy) diet (pureed food does not LOOK all that attractive in photos! lol), I have decided to list some ideas, based on the food I’m eating over this two-week phase.   I will keep adding ideas as I try more foods!

For the most part, I am trying to plan meals for me and my husband that I can just puree and eat alongside him, so there is no need during this phase to constantly cook different meals for yourself. 

Also remember that when you move onto pureed food from your liquid diet, some foods may initially ‘get stuck’ on the way down and you may feel uncomfortable as a result.  If that is the case, try them again a week or so later to see if it’s any easier. 

Disclaimer: I am not a dietitian or medical professional.  These are simply ideas based on meals I have created to suit my own dietary needs and, as I’ve enjoyed them, I wanted to share them. If you are unsure about the suitability of any ingredients or recipes on my blog for your own requirements, please check with a health professional first. 

Bangers and (sweet potato) mash

I cooked a delicious sausage in onion gravy (best to use a high-meat content sausage so you’re not filling yourself up with ‘fillers’ put into the sausage meat.  I particularly love ‘Heck 97%’ gluten-free sausages.). 

For the onion gravy, I browned a red onion cut into wedges in a bit of spray cooking oil, then made up the gravy with a Knorr Onion Gravy Pot and water.  

I also cheated and bought ready-made sweet potato mash.  Once the sausage was cooked, I blitzed the sausage with a bit of gravy and a couple of pieces of onion, served on the side of the sweet potato mash, then poured a little bit of the gravy (no onions) over the top.  It was DELICIOUS!

Smashed avocado (breakfast, but not only!)

I took a very ripe avocado, mashed up half of it with a fork, adding a drop of lime juice, a sprinkling of sea salt and freshly-ground black pepper, and a drop of extra virgin olive oil.  

Make sure you chew any remaining chunks really well and eat it nice and slowly. 

Slow-cooked lamb shank with red wine, garlic and rosemary

I have made little cuts in the lamb shank and placed chunks of garlic into them, then sprinkled dry rosemary over the entire shank (it’s even nicer with fresh rosemary – just insert some sprigs into the cuts with the garlic).  

I then seasoned generously with sea salt and freshly-ground black pepper, browned in a hot non-stick pan with a bit of olive oil and placed it in a slow-cooker.  I then de-glazed the pan with a small bottle of red wine, which I poured over the lamb in the slow cooker. 

Once the lamb was cooked, I made gravy with the juices, cornflour, gravy browning and some chicken stock.  To serve, I blitzed some gravy,  a small and very tender piece of lamb, and a tiny amount of cooked vegetables (carrots & broccoli), and served it alongside some mashed potato. 

Chicken liver paté

It’s really simple to make a low-fat, nutritious chicken liver paté.  Here is my recipe, which is also reflux-friendly.  The beauty of chicken liver paté is that it is rich in protein and iron – both essential after bariatric surgery. 

Rich spicy chicken and sweetcorn soup

rich spicy chicken and sweetcorn soup

This indulgent, creamy-tasting soup is an even more low-fat adaptation of my reflux-friendly chicken and sweetcorn chowder, liquidised to be suitable for the post-bariatric surgery liquid diet phase.  It stands up as a new soup in its own right as it is absolutely delicious and suitable for the whole family! Please note changes to my original recipe, below. 

rich spicy chicken and sweetcorn soup

Follow my original recipe, except for: 

  • replace the butter with a few sprays of spray-cooking oil, if you want to make it even more low-fat
  • do not add ANY flour
  • once the soup is cooked, liquidise it all in a fine blender, then pass it through a fine sieve – this is really important on the liquid diet, to ensure no sweetcorn hulls or other small ‘bits’ are left behind

Serve and enjoy! 

Gloriously simple, gloriously good!

Disclaimer: I am not a dietitian or medical professional.  These are simply ideas based on meals I have created to suit my own dietary needs and, as I’ve enjoyed them, I wanted to share them. If you are unsure about the suitability of any ingredients or recipes on my blog for your own requirements, please check with a health professional first.