Entree: Belgium – Central Culinary Region – Filet Américain (Seasoned raw minced beef spread similar to steak tartare)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

- 1 lb (454 g) very fresh beef tenderloin or sirloin, finely minced or coarsely ground
- 1 large egg yolk (approx. 18 g)
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) capers, drained and chopped
- 1 small shallot, finely chopped (28 g)
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (2.5 g) coarse salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper, or to taste
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 tsp (5 ml) lemon juice (optional)
- Crusty bread or Belgian fries for serving

Instructions

1. Chill a mixing bowl and knife briefly in the refrigerator for easier handling of raw beef. Trim any sinew from the beef and finely mince by hand or pulse briefly in a very cold food processor; do not overprocess.
2. In the chilled bowl combine the minced beef with mayonnaise, Dijon mustard, Worcestershire sauce, chopped capers, finely chopped shallot, paprika, salt, pepper, and parsley. Mix gently until uniformly combined. Taste and adjust seasoning. Stir in lemon juice if using.
3. Portion the mixture into 4 servings. Place one egg yolk on top of each portion at service if desired, or serve the yolk on the side. Serve immediately with crusty bread or fries and extra parsley.
4. Keep refrigerated and consume promptly due to raw beef; discard if not used within a few hours.