Belgo-American Beef Tartare

9 Jul

Literally translated, ‘Filet Américain’ means American Filet of Beef. But don’t be fooled. Filet Américain is not ‘just’ filet of beef, it’s tender raw beef that has been minced or ground very finely, blended with a delectable selection of spices, and bound into a heaping mush of savory deliciousness with mayo and egg yolks.

There you have it, my American friends. Before you collectively shout ‘FOUL!!’ and bombard me with various FDA warnings about eating raw beef and eggs, please allow me to ease your anxiety and assure you that I was spoon-fed Filet Américain from the moment I grew teeth, and live to tell about it… I’m not alone either. Millions of Belgians feast on Filet Américain every day. It’s practically written into our Constitution… thou shalt eat Filet Américain on thy lunch bread every day! It’s a National staple. A cornerstone in the Belgian lunch food pyramid.

Served atop crusty bread and topped with capers, pickled gherkins (‘cornichons’) or diced raw onions, it’s like the Cadillac of all beef tartare.

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FILET AMÉRICAIN
– 8 oz of very lean beef (*)
– 3 tbsp of ‘Kewpie’ mayo (**)
– 2 tsp of mustard (see homemade mustard here)
– 1 egg yolk
– 1 tsp of paprika powder
– ½ tsp of salt
– ½ tsp of black pepper
– ¼ tsp of sweet curry powder
– 10 drops of Worcestershire sauce
– pinch of cayenne, to taste

(*) buy good quality beef, as beef is the star in this recipe. It doesn’t have to be an expensive cut of beef, but it needs to be extra lean and preferably ‘prime’. I use beef eye round.
(**) Kewpie mayo is a Japanese mayo that is richer, more yellow and more ‘sour’ than regular mayo. If you can’t find it, use regular mayo and add a few drops of lemon juice

In a food processor, mince all ingredients together until a nice, even consistency forms. You want a gooey looking spread. Et voilà, you’re done.

If you don’t own a food processor, like me, select a piece of beef you like and ask your butcher to grind it fresh for you. They do this without any qualms at my grocery store. You can also buy extra lean pre-ground beef, but freshly ground beef takes the cake, as who knows when exactly that package of ground beef was actually ground?! Right?

Whisk the egg yolk, mustard and mayo together. In a bowl, add whisked eggs, mayo & mustard to the beef and blend well. Add all spices and Worcestershire sauce in the beef mixture, and combine until a smooth even consistency forms. Season with salt & pepper to taste, and add some cayenne pepper to your liking.

Spread this on top of your bread of choice. Top with capers, little pickled cocktail onions or diced raw onions… and prepare to go to beef heaven.

** In the unlikely event you have leftovers, you should know that this recipe should be stored in an airtight container in the fridge for up to max. 48 hours only.

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2 Responses to “Belgo-American Beef Tartare”

Trackbacks/Pingbacks

  1. The Bruery | Learn 5 Things About Belgium’s Cuisine - June 13, 2014

    […] Filet Américain. For a more adventurous eater, or someone who really likes steak tartare, Filet American is raw ground beef, served on a roll or on its own. […]

    Like

  2. Linky Friday: Prisoners of London | Ordinary Times - May 26, 2017

    […] Well, it definitely seems reasonable that something the Belgians call Filet Americain should have undercooked […]

    Like

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