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.