Entree: Belgium – Brussels – Filet Américain (Seasoned raw minced beef spread often served on bread or with fries)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

- 1 lb (454 g) beef tenderloin, trimmed and very finely minced
- 1 large egg yolk
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) ketchup
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) finely minced shallot (about 1 small shallot)
- 1 tbsp (15 ml) capers, drained and finely chopped
- 1 tsp (5 ml) lemon juice
- 1 tsp (5 g) fine sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) neutral oil such as sunflower or grapeseed
- 2 tbsp (8 g) finely chopped fresh parsley
- 8 slices baguette or rye bread, for serving
- Optional: a few drops Tabasco or 1/4 tsp (1 g) cayenne for heat

Instructions

1. Keep beef very cold and work quickly; place the trimmed tenderloin on a chilled board and mince with a very sharp knife until the texture is almost paste-like but still slightly coarse.
2. In a bowl whisk the egg yolk with Dijon mustard, mayonnaise, ketchup, Worcestershire sauce, lemon juice, salt, and pepper until smooth.
3. Slowly drizzle in the neutral oil while whisking to create a silky emulsion; taste and adjust seasoning with Tabasco or cayenne if using.
4. Stir the minced beef, minced shallot, chopped capers, and chopped parsley into the dressing until evenly combined. Chill for at least 15 minutes to let flavors meld.
5. Taste and adjust salt, pepper, or acid. Serve chilled or at cool-room temperature spread on baguette slices or with fries alongside for a traditional Brussels presentation.
6. Consume immediately and do not store raw-prepared portions for more than a few hours; use only very fresh beef from a trusted source and observe standard raw-meat safety precautions.