Traditional Flemish Américain Préparé
This is Belgium's beloved spreadable steak tartare—fresh raw beef mixed with creamy mayo, spicy sriracha, and aromatic shallots. Ready in just 10 minutes, it serves 2 as a quick lunch or appetizer. The secret is ultra-fresh beef from your butcher and gentle folding to keep the texture silky.
Recipe by Mr Saucy aka Christophe
Christophe is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.
Homecook turned pro with a Cordon Bleu Paris graduate
Quick Info
What Makes This Different from Regular Steak Tartare?
Traditional Flemish technique treats this as a spread, not a plated dish. The mayonnaise creates a creamy base that binds everything together, making it perfect for slathering on crusty bread instead of eating with a fork.
Food science shows that mixing the aromatics into the mayo first distributes the flavors evenly. When you fold this seasoned sauce into the beef, every bite gets the same balance of heat, tang, and richness—no pockets of plain meat.
Professional Belgian chefs know that nutmeg is the secret weapon. This warm spice enhances the savory depth of raw beef and bridges the gap between creamy mayo and spicy condiments, creating a flavor that's complex but never overwhelming.
Ingredients
Recipe yields 2 servings
For the Sauce Base
| Amount | Ingredient | Notes |
|---|---|---|
| 30 g (2 tablespoons) | high-quality mayonnaise | — |
| 10 g | shallots | extremely finely minced |
| 5 g | fresh flat-leaf parsley | finely chopped |
| 15 g (1 tablespoon) | tomato ketchup | — |
| 5 g (1 teaspoon) | sriracha | — |
| 3 g | Worcestershire sauce | a few generous drizzles |
| 1 g | Tabasco or similar hot sauce | a few drops |
For the Beef
| Amount | Ingredient | Notes |
|---|---|---|
| 300 g | lean beef (top round or sirloin) | finely ground, freshly ground from the butcher |
| 2 g | fleur de sel | to taste |
| 1 g | black pepper | freshly cracked, to taste |
| 0.5 g | ground nutmeg | a small pinch |
Instructions
Make the Sauce
- 1
Combine the Aromatics with Mayo
In a small bowl, mix the 30 g (2 tablespoons) of mayonnaise with the finely minced shallots and chopped parsley. The mayo acts as a carrier that distributes these aromatics evenly throughout the beef.
- 2
Add the Spicy Components
Whisk in the 15 g (1 tablespoon) of ketchup, 5 g (1 teaspoon) of sriracha, the drizzles of Worcestershire sauce, and the drops of hot sauce. Keep whisking until the mixture turns a uniform pale salmon-pink color—this means everything is blended and ready to flavor the meat.
Combine with Beef
- 3
Season the Meat
Place the 300 g of ground beef into a mixing bowl. Sprinkle with the fleur de sel, freshly cracked black pepper, and a small pinch of ground nutmeg. The nutmeg enhances the savory depth without making it taste sweet.
- 4
Fold Everything Together (The Gentle Touch)
Add the sauce preparation to the meat and gently fold everything together using a spatula or fork. Use a light touch—overworking raw beef makes it dense and pasty instead of silky. Stop when you see no more streaks of plain meat.
Serve
- 5
Taste and Adjust
Taste immediately and adjust the seasoning if needed. Raw beef needs bold flavors, so don't be shy with the salt and heat. Serve right away on fresh bread or with fries for the authentic Belgian experience.
Tips & Tricks
If you're worried about food safety with raw beef: Buy a whole muscle cut like sirloin and ask your butcher to grind it fresh in front of you. This eliminates surface bacteria concerns because the interior of whole muscle is sterile. Use it the same day.
If your spread is too thick to spread easily: Add another tablespoon of mayo or a few drops of cold water. The extra moisture makes it silkier without diluting the flavor.
If you don't have sriracha: Use any thick chili paste or mix harissa with a pinch of sugar. The goal is fermented heat that cuts through the richness of the mayo.
If you want to make this spicier: Double the Tabasco or add finely minced fresh chili. Keep the mayo amount the same so it stays spreadable.
If you want the Martino sandwich version: Add extra sriracha and top with chopped pickles or capers. The acidity balances the richness and adds crunch.
Frequently Asked Questions
Can I make this a day in advance?
No, it's best consumed immediately. The acids in the ketchup and hot sauce will begin to denature the beef proteins, which changes the texture and turns the color grey. Make it fresh and eat it within an hour.
Is it safe to eat raw ground beef?
Yes, if you handle it properly. Buy a whole muscle cut like top round or sirloin and ask the butcher to grind it fresh. The interior of whole muscle is sterile—bacteria only live on surfaces. Use it the same day and keep it cold until serving.
Why add nutmeg to a meat dish?
Nutmeg is a secret weapon in classical Flemish meat preparations. It enhances the savory umami of the beef and bridges the gap between the creamy mayo and the spicy sauces, creating depth without sweetness.
What if I don't have sriracha?
You can substitute with any thick chili paste or even a mix of harissa and a pinch of sugar. The goal is to provide fermented heat that cuts through the fat of the mayonnaise.
What kind of bread should I use?
Traditional Belgian pistolet rolls are ideal—they're crusty outside and soft inside. If you can't find them, use any fresh crusty roll or baguette slices. Avoid soft sandwich bread because it gets soggy.
Can I use pre-ground beef from the grocery store?
It's not recommended for raw preparations. Pre-ground beef is processed from multiple animals and has more surface area exposed to bacteria. For safety, always use freshly ground beef from a trusted butcher.
How finely should the shallots be minced?
Extremely fine—almost paste-like. Large chunks of raw shallot are too sharp and crunchy. The finer you mince them, the more they blend into the creamy sauce and distribute their flavor evenly.
What does 'double grind' mean at the butcher?
It means the meat goes through the grinder twice, creating a finer, smoother texture. This makes the spread silkier and easier to slather on bread instead of chunky like regular ground beef.