• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
International Cuisine
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Us
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Appetizer

    Belgium Toast Cannibal- Steak Tartare

    August 21, 2014 By Darlene at International Cuisine

    • Facebook
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒

    Belgium Toast Cannibal is very similar to a tartare. In Belgium this dish served as an entrée is called Filet Americain. Rumor has it this dish got its name when Americans seemed horrified at the thought of eating raw beef. If ordered as a main course it would normally be served with a salad and of a side of Belgian fries. It is served often however as an aperitif’ with bread or toast and called “Toast Cannibal”

    Belgium Toast Cannibal

    Print Pin
    5 from 2 votes

    Belgium Toast Cannibal- Steak Tartare

    Course Appetiizer
    Cuisine Belgium
    Servings 4
    Author International Cuisine

    Ingredients

    • 1 lb of Premium Filet of Beef you will be eating it raw, so make sure it is the best, leanest cut you can buy
    • 1 shallot
    • 3 Tablespoons fresh mayonnaise
    • 1 egg yolk
    • 1 Tablespoon of chopped capers
    • Tabasco sauce to taste
    • Worcestershire Sauce to taste
    • Salt and pepper to taste
    • Fresh parsley chopped 1 teaspoon or to taste
    • Nice artisan bread slices to toast sourdough or french works well
    • Cornichons or gherkins plus pickled onions for garnish

    Instructions

    • Mince the beef finely and put into a bowl, adding the yolk only of one egg.
    • Peel and mince the shallot add to the minced beef.
    • Add the mayonnaise, chopped capers, and mix very well together.
    • Next add the tabasco, Worcestershire to taste and mix well.
    • Season with Salt, pepper and Parsley mix well.
    • Serve immediately or refrigerate. Serve on a platter with toasted bread and the garnishes.
    • Spoon the raw meat mixture on the toast and enjoy!

     

    More Appetizer

    • Ota Ika A Tongan Raw Fish Salad
    • Taro Chips
    • Taiwanese popcorn Chicken (Yan Su Ji)
    • Muhammara (Syrian Hot Pepper Dip)
    • Facebook
    • Twitter

    Filed Under: Appetizer, Belgium, Recipes

    This Week's Recipes

    A bowl full of Ota Ika a Tongan Raw Fish salad made with coconut milk.

    Ota Ika A Tongan Raw Fish Salad

    a dish full of octopus in a creamy coconut and onion sauce.

    Lo’i Feke (Octopus in Cream Sauce)

    Two large glasses of Watermelon Otai garnished with lime wedges.

    ‘Otai (Tongan Watermelon Drink Recipe)

    Primary Sidebar

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    More about me →


    Our Mission

    To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

    Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2023 International Cuisine All rights Reserved