Filet Américain Sandwich

By • January 4, 2013 0 Comments

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Filet Américain Sandwich

Author Notes: I know this is raw meat and some of you may not like it but this is a very common in France and Belgium."Filet Américain" is not exactly like French "steak tartare" because the seasoning is different and you don't necessarily add an egg yolk.The French put an egg yolk on top when they serve the meat.In Belgium, people eat filet Américain with fries and a salad like in France but also use it as a spread on fresh, crispy baguette.You can eat this as a full sandwich or as a small hors d'oeuvre if you serve the spread on small slices of baguette.MarieGlobetrotter


Serves 1-2

  • 150g minced beef
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon Mayonnaise
  • 1/2 tablespoon Worcestershire sauce
  • 1-2 drops Tobasco
  • Salt and pepper
  • 2 tablespoons parsley (optional)
  • 2 tablespoons minced small onions
  • Slices of fresh baguette or Belgian buns (pistolet)
  • fresh watercress
  1. Combine all the ingredients in a bowl and season to taste.I personally like it spicy.
  2. Cut the baguette or bun in half and spread as much of the beef mixture as you like. Top with fresh watercress. Eat fresh
  3. Some people also like to add tomatoes and small gherkin (not sweet)

More Great Recipes: Sandwiches|Hors d'oeuvres|Beef & Veal