Filet Americain (Belgium)


Although sometimes confused with steak due to its unusual name, filet Américain is a spread made with raw beef. This popular dish is a close relative of the more famous steak tartare, but the difference is that filet Américain uses ground meat in a meat grinder.

Only lean and quality veal is used in this Belgian classic, and since the meat is served raw it should be as fresh as possible. When the meat is ground, it is often heavily seasoned and enriched with onions, capers, mustard, mayonnaise, raw eggs, tabasco and Worcestershire sauce that help hold the ground beef together.

There are two ways to serve Filet Américain in restaurants: it is prepared whole or left for consumers to add seasonings according to their personal preferences. It is believed that Joseph Niels invented the dish in 1924 and was the first to serve it in his restaurant in Brussels.

Filet Américain is usually spread on crackers and served as a starter, but is sometimes served as a main course with french fries and a fresh salad on the side. However, local people prefer to spread the mixture on a piece of crusty bread and consume it as a sandwich.

ENJOY YOUR MEAL
 

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