Different from what the name suggests, this is a very typical dutch sandwich spread. I know that in France and Belgium they mean something else with “filet américain”, something the rest of the world calls “steak tartare”, but I’m dutch and this is what dutch people call filet américain. When I was young this was a luxurious treat for special days, nowadays it’s a cheap, day-to-day spread from the supermarket. Their recipe “degraded” so much over the years I decided to start making my own. After all, it’s dead simple, anybody with a blender can do it. I like it with finely chopped raw onions on top and lots of freshly ground black pepper. Spread on a sandwich or going back to the seventies and spread it on some celery sticks!
Dice the beef and add with all other ingredients to your blender. Blend for quite some time, it really has to become a smooth paste. Taste it and see if you need to add some more spices or salt. Eat the same day, I wouldn’t keep it for longer than 24 hours. Refrigerated of course.
Any lean beef will do. You just don’t want any strings of fat in it because that won’t blend. It doesn’t need to be the most expensive cut, flank steak (bavette) will do just fine. I recommend Kewpie mayonnaise because it’s nice and sour. You can use raw egg yolks instead or a sweeter brand of mayonnaise, but then you might want to add some lemonjuice or vinegar. I use wholegrain mustard from Limburg and “Kerry Djawa” currypowder.