History
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.
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Common allergens: Egg, Mustard
Make it at home
Ingredients
- 400g very fresh beef sirloin or rump (from a trusted butcher; ideally the cut has been previously frozen at minus 20 degrees Celsius for 7 days for safety)
- 150ml good quality mayonnaise (Belgian style, made with whole egg)
- 1 tbsp Dijon mustard
- 2 tbsp drained capers, finely chopped
- 4 cornichons (gherkins), finely chopped
- 1 small white onion, very finely diced
- 2 anchovy fillets, finely chopped
- 2 tbsp finely chopped flat-leaf parsley
- 1 tsp Worcestershire sauce
- 1 tsp Tabasco or hot sauce
- 1 tbsp tomato ketchup
- Pinch of sweet paprika
- Sea salt and freshly ground black pepper
- 1 tsp lemon juice
- To serve: 8 thick slices of dense rye or dark country bread (or 4 small Belgian rolls cut open), 12 small cornichons, 200g good Belgian frites (already cooked, kept hot), Maldon sea salt
- Garnish: 4 raw egg yolks (optional, in half-shells; the canonical Belgian touch)
Method
- Trim the beef of all sinew and silverskin. Slice thin against the grain, then chop with a sharp knife into very small dice (3 to 4mm). Do not use a food processor; the hand-chopped texture is essential. Keep the meat in the fridge until the final assembly.
- In a clean cold bowl, whisk the mayonnaise, Dijon, Worcestershire, Tabasco, ketchup and paprika to a smooth seasoning base.
- Add the chopped capers, gherkins, anchovy, onion and parsley to the mayonnaise; stir.
- Just before serving, fold the very cold chopped beef into the seasoned mayonnaise with two forks; do not crush. Adjust salt, pepper and lemon juice to taste.
- For the canonical service: lay one slice of bread per plate. Mound 100g of filet americain on each, smooth into a dome with the back of a spoon.
- For the Belgian flourish: make a small well in the centre of each mound and slide in a raw egg yolk (or serve in half a shell on top).
- Garnish each plate with 3 small cornichons, a small handful of hot crisp frites, and a pinch of Maldon salt.
- Eat with a knife and fork on bread, or scoop with the frites directly off the plate. Serve a cold Belgian Brugse Zot blonde alongside.
Tip from the editors. Beef freshness and chop technique are the dish; use a trusted butcher with rapid-turnover prime rump. Chop immediately before serving, never in advance, or the meat oxidises and turns brown. Do not stir aggressively when combining; the texture should remain coarse and visible.
Where to eat filet americain
Filet americain in Bruges
Bistro Refter ★ 4.7
Bistro Refter at Molenmeers 2 in Bruges serves bistro classics, such as a young cockerel on the spit with fries, salad and a tarragon sauce.
OrderYoung cockerel on the spit with fries, salad and tarragon sauce, then a dame blanche to finish.
TipIn fine weather the terrace is taken by storm, while indoors the room blends urban and cosy details.
Filet americain in Brussels
Au Vieux Saint Martin ★ 4.3
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.
OrderThe Filet Américain, a recipe created by Joseph Niels in 1924.
TipThe restaurant takes no reservations, so walk in any day; the kitchen runs non-stop from noon to 23h and the last order is at 23h.
Chez Leon ★ 4.0
Chez Leon has run on Rue des Bouchers 18 since 1893, when Léon Vanlancker opened his Friture Léon, and its menu features Jumbo Zeeland mussels.
OrderJumbo Zeeland mussels, plumper and more generous, in a generous pot with crispy fries.
TipGroup bookings and business meals are taken, and the menu can be downloaded as a PDF before you go.
Aux Armes de Bruxelles ★ 4.2
Aux Armes de Bruxelles, at Rue des Bouchers 13, has kept the same rooms and recipes since 1921, with classics such as vol-au-vent and Flemish beef stew.
OrderFlemish beef stew, vol-au-vent or shrimp croquettes, classics that have been on the menu for years.
TipEvery 6 weeks the restaurant introduces new seasonal suggestions, and its cocktails change with the seasons.
Au Stekerlapatte ★ 4.0
Au Stekerlapatte is a Marolles brasserie, known since 1974 as a meeting point for artists, serving Belgian classics and mussels in four flavors.
Why locals goA brasserie in the Marolles district, near the Porte de Hal, the Louise district and the Sablon, in a decor of wood, mirrors and two bar counters.
TipClosed on Monday; open Tuesday to Sunday from noon, except Saturday, when it opens at 6:30 PM.
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