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Filet Américain sandwich

The sandwich spread is made with raw beef. It can be served on a plate as a salad, but it is delicious on bread. Try French baguette. Add lettuce, sliced onion and tomato, if you like.

Ingredients

1 lb beef (very lean beef steak, ground)
2 T mustard
  seasoning (salt and freshly ground black pepper to taste)
3 bread (bread rolls, split in half)
  lettuce (shredded)
  onion (thinly sliced or finely chopped)
  tomato (sliced)

Instructions

Place all ingredients in the bowl of a food processor and blend to a smooth paste. Check spices and add more if necessary.

Spread on the halved bread rolls and garnish with onion, shredded letthuce, and sliced tomato.

Total time
15 minutes
Cooking time
0
Preparation time
15
Yield
3 servings

Notes

A baguette or any French bread is also a good base for this sandwich.

paprika, sweet or hot, Tabasco sauce, are other spices or condiments that could be belnded into the meat paste.

Finely chopped capers or onion can be mixed - not blended - with the paste once prepared. Thinly sliced gerkins and finely chopped parsley are good as garnish.

Because it is uncooked, keep in the refrigerator, chilled, and use within the day. It does not keep.

Source

International Club from Brussels

In Brussels, filet américain is very popular at lunch time served as a sandwich spread, and usually you can choose your favorite garnish at the deli counter. It is also served on a plate, as if it was egg or tuna salad, with lettuce, onion, tomatoes salad, and crisps or fries.

easy, meat
lunch, brunch, snack
Food in Belgium

 

If you like this recipe, try a cannibal sandwich from Wisconsin, on seeded rye bread.