Américain préparé: Belgium’s Beloved Raw Classic

Belgium has many national dishes, but few inspire such instant nostalgia as américain préparé. Despite its misleading name, it is 100 percent Belgian—born in early-20th-century Brussels, when brasserie chefs reimagined French steak tartare into something smoother, creamier, and easier to spread. The result became a cultural monument.

Unlike tartare, which is coarse, minimal, and assembled to order, américain préparé is a fully seasoned preparation: ultra-lean minced beef folded into a creamy emulsion of sauces, spices, pickles, and aromatics. It’s bold, comforting, and always ready to eat.

And Belgians eat it everywhere. On simple white toast as a toast cannibale, piled high in tartines, tucked into soft sandwiches, or served as a main dish with crisp frites, mayonnaise, and a little salad. Every café, supermarket, and family has its own balance of sweetness, acidity, and heat. It’s more than a recipe—it’s a Belgian way of life.

Ingredients

Extra-lean minced raw beef

Mayonnaise

Neutral oil (optional)

Mild or Dijon mustard

Ketchup

Worcestershire

Tabasco or pili-pili

Paprika

Shallot, finely diced

Cornichons, finely diced

Capers

Egg yolk (optional)

Salt, black pepper

Optional: anchovy essence or a dash of Maggi

Method

Whisk mayonnaise, mustard, ketchup, Worcestershire, Tabasco, and paprika into a smooth base. Add shallot, cornichons, and capers. Fold in the minced beef gently to keep it light. Add egg yolk if using. Season with salt, pepper, and heat. Serve immediately on toast, sandwiches, or as a brasserie plate with frites and salad.

Enjoy with a Belgian blond beer.

Here are other Belgian classics:

Tomato stuffed with grey shrimp

Moules au Vert