Filet Americain Belgian Steak Tartar

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Filet Americain is Belgium's beloved take on steak tartare, featuring very finely chopped raw beef seasoned with shallots, capers, and Dijon mustard. Despite its French-sounding name, this dish is a Belgian bistro classic, typically served with crusty toasted bread and a side of golden fries. The secret lies in using the freshest possible beef and chopping it just before serving for the cleanest flavor.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 27 gFat
• 10 gSaturated Fat
• 24 gCarbs
• 2 gFiber
• 3 gSugar
• 34 gProtein
• 720 mgSodium
• 640 mgPotassium
• 85 mgCalcium
• 4.6 mgIron
• 7 mgVitamin C
• 195 mcgVitamin A

Ingredients

For the tartare

• 500 g (1.1 lb) very fresh beef sirloin, trimmed of all sinew
• 2 small shallots, very finely minced
• 2 tbsp capers in brine, finely chopped
• 1 small cornichon pickle, finely diced
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 4 pasteurized egg yolks, divided
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1/2 tsp fine sea salt
• 1/2 tsp freshly cracked black pepper
• A few drops of Tabasco sauce (optional)

For serving

• 4 thick slices crusty country bread or baguette
• 2 tbsp unsalted butter, softened
• 1 cup mixed salad greens
• 1 lemon, cut into wedges
• Belgian-style fries, to serve alongside

Directions

1. Place the trimmed beef in the freezer for 25 to 30 minutes until firm but not frozen; this makes the chopping much easier and cleaner.
2. Using a very sharp knife, finely chop the chilled beef by hand into a uniform tartare texture (pieces about 3 mm). For a smoother, more traditional Belgian texture, pass the meat twice through a meat grinder fitted with the finest plate, working over a chilled bowl.
3. In a medium bowl, combine the minced shallots, chopped capers, diced cornichon, Dijon mustard, Worcestershire sauce, two of the egg yolks, chopped parsley, salt, pepper, and Tabasco if using. Stir gently until well blended.
4. Add the chopped beef to the seasoning mixture and fold together with a fork just until evenly coated, taking care not to overwork or mash the meat.
5. Taste a small pinch and adjust seasoning with additional salt or pepper as needed; the mixture should be punchy and well-seasoned.
6. Butter the bread slices generously and toast them in a skillet over medium heat for about 2 to 3 minutes per side until deeply golden and crisp.
7. Divide the tartare among four chilled plates, shaping each portion into a neat oval mound or quenelle using two spoons. Make a small indentation in the center of each and set aside the remaining two egg yolks.
8. Just before serving, place a raw egg yolk into each indentation, garnish with a sprinkle of parsley, and arrange the toasted bread, salad greens, lemon wedges, and fries alongside.
9. Serve immediately while the beef is still cold and the toast is hot and crisp.

Cook’s Notes

• Always buy beef labeled for raw consumption or from a trusted butcher, and use it the same day you purchase it for the safest results.
• Chill your mixing bowl, plates, and serving utensils in the freezer for 15 minutes beforehand to keep the meat cold during assembly.
• Chopping the beef by hand gives a more rustic, traditional texture, while grinding produces the smoother, finer spread commonly used on Belgian lunch-counter sandwiches.
• In Belgium, Filet Americain is often served as a sandwich spread on a buttered slice of white bread for lunch rather than molded into a tartare shape.
• Sprinkle a tiny pinch of smoked paprika or a drizzle of high-quality olive oil over the top just before serving for an extra layer of flavor.

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