Well, sort of... Steak Tartare, or Filet Américain, as it's referred to in Brussels, where I grew up, is raw ground beef fillet, served with an assortment of additional ingredients (raw onion, finely chopped pickle, beetroot, raw egg, and anything else similar). The fashion used to be to serve the dish like an artist's palette, with the additional ingredients around the outside, allowing the diner to add as much, or as little as they wanted, and the beef patty in the centre of the plate. Sadly, fashions change, and it's now the norm to receive the dish 'ready-mixed', according to the chef's taste. Try it-you'll instantly be converted-it's wonderful!..
I've seen things you people wouldn't believe...
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