Lunches
Filet Américain Préparé
Ingredients
- - 400 g Very fresh lean beef, finely minced (14 oz)
- - 60 g Mayonnaise (1/4 cup)
- - 20 g Dijon mustard (4 tsp)
- - 1 Shallot, very finely chopped (1)
- - 15 g Capers, finely chopped (1 tbsp)
- - 10 ml Worcestershire sauce (2 tsp)
- - 10 g Fresh parsley, chopped (2 tbsp)
- - 1 Egg yolk (1)
Method
- Ensure the beef is extremely fresh and kept well chilled throughout preparation; mince finely by hand with a sharp knife or ask your butcher to do so the same day.
- In a bowl, combine mayonnaise, mustard, shallot, capers, Worcestershire sauce and parsley.
- Fold the seasoned mixture through the minced beef until evenly combined but not overworked.
- Mix in the egg yolk just before serving to bind and enrich.
- Shape into a neat mound on a plate and serve immediately with fries or toasted bread.
Introduction: A Belgian lunch classic despite its name — seasoned raw minced beef, prepared tableside or by the butcher,
served on bread or with fries.
Cultural Background: A Belgian lunch classic despite its name — seasoned raw minced beef, prepared tableside or by the butcher,
served on bread or with fries. It is one of the most distinctly Belgian dishes, found on nearly every frituur and
brasserie menu, and reflects Belgium's love of high-quality raw beef.
Tips: Keep everything ice-cold throughout — this is a raw-meat dish and freshness and hygiene are essential. Prepare and serve the same day the beef is bought.
Variations: Some regions add a dash of brandy or piment d'Espelette. Serve open on toasted bread as a canapé-style starter portion.
Vegetarian/Vegan: No authentic vegetarian version exists for this raw-beef dish; it is not included.
Storage: Do not store; prepare only the amount to be eaten immediately.
Reheating: This dish is served raw and cold and is never reheated.
Nutrition: Per serving: approx. 320 kcal, 26g protein, 22g fat, 2g carbohydrate, 1g sugar.
FAQs:
Q: Is it safe to eat raw beef?
A: Yes, provided the beef is very fresh, from a trusted butcher, and handled and chilled properly; those in at-risk groups should avoid raw meat dishes.
Q: What's the traditional way to serve it?
A: Classically with a side of hot Belgian fries and a small green salad.