Sandwich Counter · Raw Beef Tartare
Filet Américain
Photo: Takeaway / Wikimedia Commons · CC BY-SA 3.0
Despite the name, it has nothing to do with America — a Brussels chef named it in 1926 simply because 'American' sounded fashionable and modern at the time.
Finely minced raw beef is mixed with mayonnaise, mustard, capers, onion and Worcestershire sauce, then spread thickly on bread or served alongside a cone of fries. A staple at Brussels sandwich counters and frituurs.
Why it's made this way: Chef Joseph Niels developed his own mayonnaise-based version of steak tartare at his Canterbury restaurant in 1926 because he was unhappy with how inconsistently his staff mixed the classic French version to order.
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Garnaalkroket
Part of World of Street Food — 690 dishes from 118 countries.
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