Filet Américain sandwich
The sandwich spread is made with raw beef. It can be served on a plate as a salad or on crackers, as a snack, but it is delicious on bread. Try French baguette. Add lettuce, sliced onion and tomato, if you like.
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.
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.
If you like this recipe, try a cannibal sandwich from Wisconsin, on seeded rye bread.