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Filet Américain is one of Belgium’s most intriguing culinary specialties, a dish that combines the delicate richness of finely minced raw beef with bold seasonings and a velvety texture.
Often spread onto a fresh baguette or served alongside crispy fries, this dish is a staple in Belgian brasseries and home kitchens alike.
Despite its somewhat misleading name, Filet Américain is a creation deeply rooted in Belgian culinary tradition, offering a refined balance of flavours that is both indulgent and refreshingly light.
What Is Filet Américain?
Filet Américain is Belgium’s take on steak tartare, a dish of raw, lean beef finely chopped and blended with seasonings to create a smooth, almost pâté like consistency.
It’s commonly served as a spread, either on crusty bread or as part of an open faced sandwich, often garnished with capers, onions, or pickles.
While some versions of steak tartare maintain a coarser texture, the Belgian approach is distinct for its creamy, almost airy quality.
This dish is a staple in Belgian bistros and cafés, where it’s typically paired with a side of crisp frites and a dollop of mayonnaise.
Unlike its French counterpart, which is usually mixed tableside with raw egg yolk, Filet Américain is often pre mixed by butchers or chefs, ensuring a perfectly blended and seasoned dish.
It’s a testament to the Belgian love for hearty yet elegant flavours, offering an experience that’s as much about texture as it is about taste.
Ingredients and Taste
The foundation of Filet Américain is high quality raw beef, typically from the tenderloin or another lean cut, ensuring a smooth and refined texture.
The meat is finely minced or ground and mixed with a blend of seasonings that enhance its natural depth of flavour.
Mustard, Worcestershire sauce, finely chopped onions, capers, and fresh herbs are commonly used, with mayonnaise or egg yolk added to create the signature creamy consistency.
Some recipes incorporate a dash of Tabasco or cayenne pepper for a subtle kick, balancing the richness with a touch of heat. The result is a dish that is simultaneously rich, tangy, and delicately spiced.
The beef provides a soft, melt in your mouth texture, while the seasonings add layers of umami, sweetness, and a slight acidity that keeps the dish from feeling too heavy.
Spread onto a slice of fresh bread, the contrast between the smooth meat and the crisp crust makes for an unforgettable bite.
A Taste of History
Despite its name, Filet Américain has no direct ties to American cuisine. The dish is believed to have originated in Belgium in the early 20th century, inspired by variations of steak tartare that were popular across Europe.
The name “Américain” may have been a nod to the growing influence of American style beef preparation at the time, or simply a marketing strategy to give the dish a modern, cosmopolitan appeal.
Its evolution in Belgium was distinct from the French version of steak tartare, which is traditionally served with a raw egg yolk and mixed tableside.
Belgian butchers and chefs refined the dish into a smoother, more spreadable form, making it a convenient and flavourful option for sandwiches and light meals.
Today, Filet Américain remains a beloved part of Belgian gastronomy, enjoyed as both a quick bite and an elegant brasserie classic.
Belgian Filet Américain Recipe
Serves: 4 people
Ingredients:
- 400g (14 oz) high quality beef tenderloin (or sirloin, freshly minced)
- 2 egg yolks
- 2 tbsp Dijon mustard
- 2 tbsp mayonnaise
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tbsp capers, finely chopped
- 1 small shallot, finely minced
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tsp paprika
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp cayenne pepper (optional, for extra heat)
- 1 tbsp neutral oil (like grapeseed or sunflower)
- 1 tsp lemon juice
- 4 slices of fresh baguette or crispy fries, for serving
Directions
Ensure the beef is freshly minced or finely hand chopped using a sharp knife. This guarantees a smoother texture and prevents oxidation. Place the beef in a mixing bowl and keep it refrigerated while preparing the other ingredients.
In a separate bowl, whisk together the egg yolks, Dijon mustard, mayonnaise, Worcestershire sauce, and ketchup until smooth. This forms the creamy, umami rich base that binds the dish.
Finely mince the shallot, capers, chives, and parsley. Add them to the sauce mixture. Stir well to distribute the flavours evenly.
Remove the minced beef from the fridge. Pour in the prepared sauce and gently fold everything together using a fork or spatula. Avoid over mixing to maintain the beef’s delicate texture.
Season with paprika, salt, black pepper, and cayenne pepper (if using). Drizzle in the neutral oil and lemon juice. Taste and adjust seasoning as needed. The goal is to achieve a balance between creaminess, acidity, and spice.
For a more refined texture, press the mixture through a fine mesh sieve using a spatula. This step is optional but enhances the smoothness of the dish, making it more restaurant style.
Transfer the Filet Américain to a serving dish or spread directly onto slices of crusty baguette. Optionally, form small quenelles (oval shapes) using two spoons for a more elegant presentation.
Garnish with additional chives and serve immediately with crispy fries or toasted bread. Traditionally, it’s accompanied by pickles, raw onions, or a side salad for contrast. Pair with a cold Belgian beer or a light red wine for the best experience.
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Filet Américain (Belgian Steak Tartare)
Follow The Directions
Ensure the beef is freshly minced or finely hand chopped using a sharp knife. This guarantees a smoother texture and prevents oxidation. Place the beef in a mixing bowl and keep it refrigerated while preparing the other ingredients.
In a separate bowl, whisk together the egg yolks, Dijon mustard, mayonnaise, Worcestershire sauce, and ketchup until smooth. This forms the creamy, umami rich base that binds the dish.
Finely mince the shallot, capers, chives, and parsley. Add them to the sauce mixture. Stir well to distribute the flavours evenly.
Remove the minced beef from the fridge. Pour in the prepared sauce and gently fold everything together using a fork or spatula. Avoid over mixing to maintain the beef’s delicate texture.
Season with paprika, salt, black pepper, and cayenne pepper (if using). Drizzle in the neutral oil and lemon juice. Taste and adjust seasoning as needed. The goal is to achieve a balance between creaminess, acidity, and spice.
For a more refined texture, press the mixture through a fine mesh sieve using a spatula. This step is optional but enhances the smoothness of the dish, making it more restaurant style.
Transfer the Filet Américain to a serving dish or spread directly onto slices of crusty baguette. Optionally, form small quenelles (oval shapes) using two spoons for a more elegant presentation.
Garnish with additional chives and serve immediately with crispy fries or toasted bread. Traditionally, it’s accompanied by pickles, raw onions, or a side salad for contrast. Pair with a cold Belgian beer or a light red wine for the best experience.