Filet Americain is a signature dish of Belgium; we have verified places to eat it in Bruges and Brussels.
Filet Americain · Bruges
Belgian raw beef tartare prepared brasserie-style: hand-chopped raw sirloin or rump mixed with mayonnaise, capers, gherkins, mustard, parsley and onion, served as a topping on bread or with fries.
Filet americain is the Belgian (rather than American) take on steak tartare, codified in the early 20th century in Brussels brasseries. The dish differs from French tartare in that mayonnaise is the structural binder rather than raw egg yolk, giving a creamier, more spread-like texture; the Belgian version is also served on bread (broodje filet americain) far more commonly than as a stand-alone plate. By the 1950s every Belgian brasserie ran a version. Bruges spots like Bistro Refter, Den Amand and Cantine Copine serve the canonical preparation, often as a starter with fries and a glass of strong Belgian ale. Some Brussels rooms still mix it tableside in front of the diner.
Where to eat in Bruges:
- Bistro Refter
- Cantine Copine
- Den Amand
- Gran Kaffee De Passage
Where to eat Filet Americain in Bruges: the editor picks
Filet americain · Brussels
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.
Where to eat in Brussels:
- Au Vieux Saint Martin
- Restaurant Vincent
- Volle Gas
- Henri
Where to eat Filet americain in Brussels: the editor picks