Belgian-style steak tartare, the raw beef seasoned with mustard, capers, Worcestershire and a raw egg yolk, prepared at the table. Served with frites or buttered toast.
The Niels family invented Belgian filet americain in 1968 when Albert Niels took over the Cafe de la Justice on Place du Grand Sablon and renamed it Au Vieux Saint Martin. The technique adapts the French steak tartare with Belgian flavour notes (Dijon mustard, sharper vinegar, a heavier hand with capers), prepared tableside in front of guests. It spread rapidly across Brussels brasseries through the 1970s and remains the canonical lunch order at the Sablon room.
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 ★ 4.3
sablon · Place du Grand Sablon 38, 1000 Brussels
Au Vieux Saint Martin in Brussels has held the corner of Place du Grand Sablon since 1968. The Niels family invented Belgian filet americain here; the brasserie still serves it from the open kitchen.
Henri ★ 4.2
dansaert · Rue de Flandre 113, 1000 Brussels
Henri in Brussels' Dansaert is the neo-bistro on Rue de Flandre that runs a tight modern French carte. The chalkboard menu changes weekly, with a focused natural-wine list and short carte.
Restaurant Vincent ★ 4.1
sainte-catherine · Rue des Dominicains 8-10, 1000 Brussels
Restaurant Vincent in Brussels has run on Rue des Dominicains since 1905, with Maurice Grimme's 1912 ceramic murals still on the walls. The kitchen still grills red meat over coal in front of guests.
Volle Gas ★ 3.9
ixelles · Place Fernand Cocq 21, 1050 Ixelles
Volle Gas in Brussels' Ixelles is a 1924 Art Deco brasserie on Place Fernand Cocq. The kitchen runs nearly 30 mussel preparations and a Belgian carte of meatballs and steak.