800 g – 28 oz. lean beef
4 egg yolks
2 tb ground-nut oil
2 tb capers (preserved in vinegar)
12 small gherkins – preserved in vinegar
1 tb minced parsley
1 tb Worchestershiresauce
1 tb minced onion
Pepper and salt
The devil may know where the name filet américain (as we call it in Dutch) comes from. Americans seem to be horrified to eat raw red meat. But everybody in our country loves it. As a course “américain” is served with a salad and french fries (belgian fries!), but frequently the meat is served with bread or toast and then it is called “Toast Cannibale”.
Mince the meat with a mincing-machine, or still better : mince it with a big, sharp knife.
Put the meat in a bowl and mix with all the other ingredients. Use a lot of pepper. Make 4 portions and serve them cold and raw.
Makes 4 servings.
Source: Dirk De Prins en Nest Mertens: “De Belgische Keuken”, Standaard Uitgeverij, Antwerpen 1995.