Filet Américain
A Belgian raw beef tartare seasoned with capers, onions, and anchovy-spiked mayonnaise, served chilled with crispy bread. Elegant, simple, and perfect for a quick appetizer or light lunch.
- Total time
- 15 min
- Servings
- 2
- Calories
- 320
- Protein
- 28g
Ingredients
- ½ lb beef tenderloin or sirloin, very fresh and high quality
- ⅓ cup mayonnaise
- ½ tsp anchovy paste or 2 anchovy fillets, minced
- ¼ small onion yellow onion
- 2 tbsp capers, drained and chopped
- ½ tsp Dijon mustard
- ½ tsp fresh lemon juice
- 1 pinch salt and pepper to taste
Instructions
- 1
Remove the beef from the refrigerator and pat it dry with clean paper towels to remove any surface moisture.
- 2
Using a sharp chef's knife, slice the beef against the grain (perpendicular to the muscle fibers running along the meat) into 1/4-inch-thick slices.
- 3
Stack the beef slices on top of each other, then chop them crosswise into thin slivers about the thickness of a toothpick, then chop again lengthwise until the beef is finely minced into tiny pieces smaller than a grain of rice.
- 4
Cut the onion in half from top to bottom, then cut each half crosswise into paper-thin half-rings about 1/16 of an inch thick, like onion layers.
- 5
Pour 0.33 cup of mayonnaise into a small mixing bowl, then stir in 0.5 tsp anchovy paste until it dissolves completely and the mixture smells strongly of anchovy.
- 6
Add 0.5 tsp Dijon mustard and 0.5 tsp fresh lemon juice to the anchovy mayonnaise, then stir until fully combined.
- 7
Place the minced beef on a small serving plate or in two shallow bowls, creating a mound about 1 inch tall.
- 8
Spoon the anchovy mayonnaise on top of the beef mound, covering the surface in a thin layer.
- 9
Scatter the thin onion slices evenly across the top of the mayonnaise, then scatter 2 tbsp of chopped capers over the onions.
- 10
Sprinkle a pinch of salt and a few grinds of fresh pepper over the entire dish, then taste a small bite mixed with your bread and adjust seasoning if needed.
- 11
Serve immediately on chilled plates with crusty bread or crisp toast points on the side, allowing each diner to mix and spread as they eat.
Tools you’ll need
- sharp chef's knife
- cutting board
- paper towels
- small mixing bowl
- spoon
- small serving plate or two shallow bowls
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