The secrets of the Filet Américain...
The history of the Filet Américain
Here is the wonderful story of the famous Filet Américain. Some of you may already know it, others will discover it today.
Our great-grandfather Joseph Niels, born in 1890, began his career as a room boy at the Savoy Hotel in London. There, he came into contact with great chefs such as Auguste Escoffier and had the brilliant idea to invent the recipe for the Filet Américain. “Invent”? Yes, indeed.
Let us explain… Joseph, naturally forward-thinking, noticed that waiters in restaurants were preparing Steak Tartare directly in front of customers — mixing each ingredient, one by one, in a large bowl. Depending on their mood, the recipe varied: a little too much salt here, too many capers there, not enough parsley, and so on.
So, in 1924, Joseph decided to standardize the recipe and turn it into one single, unique preparation, our famous national Filet Américain. And it has stayed that way for a hundred years!
1890-1940
The origin of the name
Why “Filet Américain”? It was the era of the American dream. People longed for escape. The United States symbolized modernity, refinement, the desire to travel, and innovation. For those who couldn’t explore the world, Filet Américain offered a small taste of it.
Although many versions exist, the authentic Filet Américain from the Niels family remains an iconic benchmark of quality and culinary tradition in Belgium.
The perfect Filet Américain
Best practices for preparing the Filet Américain:
1. Use high-quality meat
Always use top-quality, fresh beef, ideally purchased from a trusted butcher. The meat must be extremely fresh since it’s eaten raw.
2. Finely chop the meat
Grind the meat twice using a clean meat grinder. A fine, even texture is essential for a good Filet Américain.
3. Seasoning and flavoring
Season generously with salt, pepper, Worcestershire sauce, capers, finely chopped onions, pickles, and “Joseph sauce” (mayonnaise without vinegar, mixed with finely chopped pickles or piccalilli). The balance of flavors is key.
4. Keep the meat properly chilled
Keep the meat refrigerated until it’s time to prepare it, and serve immediately afterward. Raw meat should always remain cold to avoid bacterial growth.
5. Hygiene
Wash your hands thoroughly before and after handling raw meat. Use clean utensils and disinfect work surfaces to avoid cross-contamination.
6. Texture
Mix the ingredients gently to achieve a creamy but not runny texture. Add wet ingredients like mayonnaise gradually to reach the desired consistency.
7. Side dishes
Serve with crispy Belgian fries, bread, or toast to add crunch and complement the flavors.
8. Timing
Prepare the Filet Américain right before serving to ensure freshness and avoid spoilage.
By following these tips, you can prepare a delicious Filet Américain that is safe to eat and true to tradition.
Would you like to enjoy a Filet Américain at one of our restaurants?
The Toast Cannibale
Another delicious option is our famous Toast Cannibale: a perfectly toasted slice of bread generously topped with our delicious Filet Américain.
Cut into small pieces and shared with a glass of wine, the Toast Cannibale, as its name suggests, is a true treat for meat lovers. For a touch of freshness, add a few salad leaves.
Measure the ingredients into a container
Mix by hand with a wooden spoon
Butter and spread generously on toast
Arrange the plate and cut into triangles if you want to share
Would you like to enjoy a Filet Américain at one of our restaurants?
Can you eat Filet Américain half-cooked?
According to our recipe — and why Filet Américain is so well-known — it’s meant to be eaten raw! Tartare, by definition, is raw.
Some try to briefly sear it on both sides to brown the surface, but that’s a different story. For us, the recipe remains traditional: quality meat, raw and flavorful.
The perfect side for Filet Américain: Belgian Fries
Filet Américain, with its creamy texture, deserves a side that complements its delicacy.
Enter the Belgian Fries.
Crispy on the outside and soft on the inside, they provide a contrast in texture and flavor that elevates every bite of the Filet Américain.
Choose firm-fleshed potatoes like Bintje from Belgian farmers to support local sourcing. Peel and cut them into sticks, soak them for at least thirty minutes in cold water to remove excess starch, then drain and fry them twice in beef fat. A pinch of salt, and you’re ready to enjoy!
And the pickles?
Don’t underestimate them, they play an important role in the final balance of the dish. They’re served as garnish on top of crisp watercress and also appear finely chopped in our Joseph sauce.
Medium-sized pickles provide the perfect tang and crunch to accompany Filet Américain.
Pro tip from seasoned connoisseurs: take a bite of pickle and Filet Américain together — an explosion of flavor on your palate!
The nutritional values of the Filet Américain
Beyond its revolutionary, refined, and delicious taste, Filet Américain also offers solid nutritional value.
Of course, moderation is key, too much of a good thing is never recommended!
Here are the approximate values for 100 g of Filet Américain:
Calories: about 150–200 kcal
Protein: about 20–25 g
Fat: about 10–15 g (of which saturated fats: about 4–6 g)
Carbohydrates: about 1–3 g
Sodium: varies depending on seasoning (between 20 and 40 g)
Saturated fats: about 4–6 g
Vitamin B12: present in significant amounts thanks to the beef
Iron: about 2–3 mg (mainly as heme iron)
Calcium: about 10–20 mg
Magnesium: about 20–25 mg
The difference between Steak Tartare and Filet Américain
Important note: Filet Américain is not the same as Steak Tartare.
There are clear differences.
First, the origin: Steak Tartare is French, while Filet Américain is truly Belgian. Second, the seasoning and texture: Steak Tartare is often served with an egg yolk, while Filet Américain has a creamier consistency thanks to its signature homemade mayonnaise.
The friends of Filet Américain
Filet Américain has “friendly” alternative dishes from all around the world, all based on raw meat, but each with its own culture and technique that set it apart.
Here are a few examples:
Steak Tartare – France
Raw minced or finely chopped beef, seasoned with onions, capers, mustard, pickles, and often topped with a raw egg yolk. Served with toast or fries.
Beef Carpaccio - Italy
Very thin slices of raw beef, seasoned with olive oil, lemon juice, grated parmesan, and sometimes capers or arugula.
Fun fact: the most famous carpaccio is from Harry’s Bar in Venice, a legendary spot from the 1930s, known for its Bellini cocktails and glamorous clientele.
Beef Tataki – Japan
A piece of beef briefly seared, then marinated in a sauce of soy, sake, garlic, fresh ginger, and lime. It’s sliced thinly and served with the reduced marinade.
This dish occasionally appears on our menu, as a nod to our participation in the 1958 World Expo in Osaka.
Yukhoe – South Korea
Raw beef cut into fine strips and seasoned with soy sauce, sesame oil, sugar, garlic, and sesame seeds. Served with a raw egg yolk and fruit (like Korean pear) or vegetables.
Highly recommended at Maru, a Korean restaurant on Boulevard de Waterloo in Brussels.
Meat Ceviche – Latin America
Although usually made with fish, some recipes use raw meat marinated in lime or lemon juice with onions, chili, and herbs.
Kitfo – Ethiopia
Finely minced raw beef mixed with mitmita (a spiced chili blend) and niter kibbeh (clarified spiced butter). Served with injera bread.
Is there a vegetarian Filet Américain?
A vegetarian version of Filet Américain is indeed possible.
Several recipes exist using mozzarella, tomato coulis, basil, and pine nuts.
A vegan version based on rice is also in development.
Why is our Filet Américain so popular?
We can’t reveal all our secrets — our suppliers, our touch of Belgian flair — but rest assured, our Filet Américain is of impeccable quality.
From the Worcestershire sauce to the meat, onion, pickle, capers, and even the salt — each ingredient is carefully measured and lovingly incorporated into every batch.
It’s no coincidence that one in three of our guests orders Filet Américain, often without even looking at the menu!
Our chefs have followed the same recipe for a hundred years.
People are still just as happy, and the restaurants are still full.
The math speaks for itself, doesn’t it?
Would you like to enjoy a Filet Américain at one of our restaurants?