Entree: Belgium – Wallonia – Filet Américain (Belgian seasoned raw minced beef commonly served with toast or fries)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 3 min

Total 18 min

Ingredients

- 1 lb (454 g) beef tenderloin or sirloin, very cold and finely minced
- 1 large egg yolk (about 18 g)
- 2 tbsp (30 ml) finely chopped shallot
- 2 tbsp (30 ml) chopped flat-leaf parsley
- 2 tsp (10 ml) Dijon mustard
- 1 tbsp (15 ml) ketchup
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) drained and finely chopped capers
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 tsp (5 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 4 slices (approx. 4 oz / 115 g) toasted country bread or 4 servings (approx. 800 g) Belgian fries, to serve
- Lemon wedges, to serve

Instructions

1. Chill the trimmed beef in the refrigerator until very cold, then finely mince by hand or pulse briefly in a clean food processor for short bursts; transfer to a bowl and keep cold.
2. In a small bowl combine shallot, parsley, Dijon mustard, ketchup, Worcestershire, chopped capers, olive oil, salt and pepper; taste and adjust seasoning.
3. Add the seasoning mixture to the minced beef and mix gently but thoroughly until evenly combined; taste and correct salt, pepper or acid.
4. Portion the mixture into 4 plating mounds, make a shallow well on top of each and place an egg yolk in the center if using; serve immediately with toasted bread or hot Belgian fries and lemon wedges.