Filet Americain is a signature dish of Belgium; we have verified places to eat it in Bruges and Brussels. Finely minced raw beef seasoned with ingredients such as mustard, capers, onion and egg yolk, closely related to steak tartare and served with fries.
Filet Americain · Bruges
Finely minced raw beef seasoned with ingredients such as mustard, capers, onion and egg yolk, closely related to steak tartare and served with fries.
Filet américain is a raw beef preparation associated particularly with Belgian cuisine and closely related to steak tartare. In Belgium, américain nature is plain minced beef seasoned at the table and américain préparé has the seasonings mixed in. It is eaten as a sandwich filling, a starter or a main dish, often with fries. In Bruges, Bistro Refter on Molenmeers lists an Americain with frietjes and salad for €33.
Where to eat in Bruges:
- Bistro Refter
Where to eat Filet Americain in Bruges: the editor picks
Filet americain · Brussels
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 in Brussels:
- Au Vieux Saint Martin
- Chez Leon
- Aux Armes de Bruxelles
- Au Stekerlapatte
Where to eat Filet americain in Brussels: the editor picks
