“Filet américain”

This dish based on raw minced beef was invented in 1924 by Joseph Niels, the ancestor of the current owners of the iconic Brussels restaurant ‘Au Vieux Saint Martin’. It is now a staple of Belgian cuisine, and can be found on the menu of every restaurant and brasserie in the country.
This local speciality is made with raw beef, an egg yolk, a little parsley, shallots, capers, salt and pepper, a little mustard, Worcestershire sauce and mayonnaise.

Ingredients (serves 4)

2 Columbus egg yolks
600g minced beef
6 tbsp chopped parsley
2 shallots
4 tsp Dijon mustard
2 teaspoons mayonnaise
2 teaspoons capers
2 tbsp Worcestershire sauce
Salt and pepper

Preparation

Chop the parsley. Peel and chop the shallots.
Mix the minced beef and egg yolks in a dish.
Add the mustard, mayonnaise, parsley, chopped shallots and Worcestershire sauce. Season with salt and pepper.
Add the capers to the mixture.
Serve chilled with salad and chips!

Columbus tip

Use 100% beef mince.

If you have a mincer, grind the meat by the minute. If not, ask your butcher to mince it when you buy it.