Raw beef, finely minced and seasoned with egg yolk, mustard, capers and onion, served with fries. A Belgian cousin of steak tartare on brasserie menus.

Au Vieux Saint Martin says its ancestor Joseph Niels, who worked at the Savoy Hotel in London, invented the recipe in 1924 by standardising the steak tartare that waiters mixed at the table, and its menu still credits him. Albert Niels opened the restaurant on the Grand Sablon in 1968, so the dish is older than the address. In Belgium the name covers americain nature, served plain or seasoned at the table, and the prepared version. Chez Leon, Aux Armes de Bruxelles and Au Stekerlapatte list it too.

Where to eat Filet americain in Brussels

4 editor picks for Filet americain in Brussels, ranked by editorial score. All Brussels signature dishes · Filet americain across every city.

  • Au Vieux Saint Martin

    Order The Filet Américain, a recipe created by Joseph Niels in 1924.

    Au Vieux Saint Martin has been a Brussels landmark on Place du Grand Sablon since 1968; the Niels family's ancestor invented the Filet Américain in 1924.

    DetailsReserveDirections

  • Aux Armes de Bruxelles

    Order Flemish beef stew, vol-au-vent or shrimp croquettes, classics that have been on the menu for years.

    Aux Armes de Bruxelles has stood at Rue des Bouchers 13 since 1921, with the same rooms and recipes, from shrimp croquettes to eel in green sauce.

    DetailsReserveDirections

  • Chez Leon

    Order Jumbo Zeeland mussels, plumper and more generous, in a generous pot with crispy fries.

    Chez Leon is a Belgian brasserie at Rue des Bouchers 18, where Léon Vanlancker opened his Friture Léon in 1893, near his 5-table restaurant.

    DetailsReserveDirections

  • Au Stekerlapatte

    Order Mussels in four flavors, Flemish carbonnade, or scallops with endives.

    Au Stekerlapatte is a Belgian bistro at Rue des Prêtres 4 in the Marolles, a meeting point for artists since 1974, serving Brussels specialties.

    DetailsDirections

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Make it at home

Serves 215 minEasy

Ingredients

  • 400g best beef fillet, chilled and finely chopped or ground
  • 2 shallots, very finely chopped
  • 2 tbsp capers, chopped
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tbsp olive oil
  • Dash of Tabasco
  • 2 egg yolks
  • Salt, black pepper
  • Frites and crusty bread to serve

Method

  1. Chop the beef very finely with a sharp knife, or grind it twice through a clean grinder, keeping it cold throughout.
  2. Combine beef in a chilled bowl with shallots, capers, mustard, Worcestershire, olive oil and Tabasco.
  3. Mix lightly until the seasonings are evenly distributed; don't overwork.
  4. Season with salt and pepper to taste. Shape into two mounds on chilled plates.
  5. Make a small well in the centre of each mound and crack in an egg yolk.
  6. Serve immediately with frites and crusty bread on the side.

Editor tip. Keep the meat very cold and finely ground, and add wet ingredients such as mayonnaise gradually; the Niels family grind the beef twice.

Common allergens: Eggs, Mustard.