"Bryan J. Maloney" wrote in
93.32:

(William Dieterich) nattered on
le.com:

Could someone please fill me in on this or point me to a site.

I was wondering what the origin of Steak American is and why it
is called what it is.

I have never even heard of such a thing, and I've been American
all my 37 years. My mother has never heard of such a thing, and
she's been American her whole life (60 years). This sounds like
something that is as "American" as "German Chocolate Cake" is
"German".

Obviously you don't get out much.

If you'd all spelled it correctly, you'd have found it. It's "steak
américain" or for you keyboard challenged "steak americain". It is
also sometimes referred to as "filet américain" and "steak tartare".

Possibly it is called "américain" because it is considered exotic.
Certainly it was the fashion in 19th century France to use the term
to suggest foreign or exotic goods, services...

A suggestion was made that it preceded the term "steak tartare" and
may have originally been a steak of horse meat, with the association
with the Far-Ouest (Western as in "giddyap lil dawgies", to US
people) which was popular in penny literature of the day.

It might also be connected to the Café Américain (1870's in Paris).

Lets keep in mind also that "américain" sometimes includes South
America, at least in Europe. It seems that it may have its origins
in Belgium as it seems to be a natural with Belgian condiments and
accompaniments (fries):

Filet américain

Ingrédients:

600 g de bœuf hâché
Mayonnaise en pot ou faite maison
2 c à s de câpres
Quelques gouttes de sauce Worcestershire (selon les goûts)
Cornichons et petits oignons.
Sel et poivre du moulin

Préparation:

Mettre le boeuf haché dans un plat.
Ajouter quelques cuillères à soupe de mayonnaise.
Mélanger.
Ajouter la sauce worcestershire, le sel, le poivre et les câpres.
Mélanger.
Goûter et vérifier l'assaisonnement.
Former 4 boules de ce mélange et les disposer sur 4 assiettes. Et
décorer ces boules de cornichons et de petits oignons.

Servir le filet américain avec des frites et de la salade.

Peruse also: http://www.catulle.com/fr/presse.htm

under Filet américain where it suggests that indeed horse meat was
the first used to produce this raw dish. Horsemeat was chosen
because the animal (it explains) is not subject to turberculosis or
ringworm and therefore can be eaten raw quite safely.

--

"I'm the master of low expectations."

GWB, aboard Air Force One, 04Jun2003