Filet Américain (Belgian Steak Tartare)
A friend of mine is Belgian and a couple of days ago our topic of conversation shifted to Belgian cuisine—and all I really know if it, despite my love for food, is that it’s kind of French. So I went digging. Of course, luck would have it that there is a Belgian variety of steak tartare, called filet americain, which I just had to have because I absolutely love tartare, in any way, shape, or form.
I set about to look for a recipe, and poured through videos on Youtube hoping to glean the secrets. The problem is that I have never tasted it, so even if I made it, I could never be one hundred percent certain that I got the flavor right. Oh well, it was delicious none-the-less, and I smeared it liberally on crusty bread with some spicy arugula. I hope one day I can have it in Belgium, so that I would know if I did it fully correct or not.
I made it in the food processor, although there is a video out there saying a fine mince from a meat grinder is better, if you want to maintain the integrity of the texture.
As always, eating raw meat comes with some level of risk, so proceed cautiously and practice good food hygiene.
Ingredients
- 6-8oz fresh beef for tartare (I used skirt, because I like a stronger, beefier flavor. But a filet mignon or a sirloin should work wonderfully too.)
- 1 tablespoon Mayo
- 1 tablespoon dijon mustard
- 1 teaspoon ketchup
- 1 teaspoon sweet paprika powder
- 1 teaspoon Worcestershire sauce
- 2 drops Tabasco hot sauce
- Salt and pepper to taste
- 1 tablespoon minced capers
- 3 tablespoons minced shallots, or purple onions
- 1 teaspoon Parsley, minced (optional)
- Bread and salad, to accompany
- Combine beef, paprika, mayo, mustard, ketchup, and Tabasco in a food processor and combine until a smooth paste.
- Mix with capers, shallots/onions, parsley if using, and salt and pepper to taste. Serve with bread and salad.
- Alternatively, mince the meat finely with a meat grinder and combine with all the other ingredients.