Filet Americain (Dutch sandwich spread)


When we lived in South Africa there were many things I missed. Frikandellen, herring and also Filet Americain. But that is over now, as I make my own Filet Americain. Even now that we live in Spain and it tastes exactly like the one I used to buy from de Keurslager (Quality butcher) in Hilversum.


apron, food processor, tablespoon, teaspoon, plastic container, spatula


200 g lean beef

3 T Japanese Kewpie mayonnaise (or 1 egg yolk and 1 t lemon juice or vinegar)

2 t Dijon mustard

1 t paprika powder

1/2 t salt

1/2 t freshly ground rainbow pepper (to make it with the rainbow nation touch)

1/2 t curry powder

pinch of cayenne pepper

10 drops of Worcestershire sauce


Add beef and all other ingredients in your food processor. Mix it well into a smooth paste. Taste it and see if you need to add some more spices or salt.

Use your spatula to put in your plastic container. Use it before the end of three days on your sandwiches or savoury crackers. You can keep it in the refrigerator for maximum 3 days.

TIP It is also lovely on celery sticks


DRINK with a glass of ice cold milk (I do love my Dutch heritage)

MUSIC De liefde van de man (of vrouw) gaat door de maag by Ria Valk

Romance of this recipe: my sister Shirley who lives in Italy tried this recipe too. I forgot to mention that you can keep it in the fridge for maximum 3 days. She thought she could only eat it after 3 days… No way, there was nothing left after 2 days. Hahahaha!

2 thoughts on “Filet Americain (Dutch sandwich spread)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s