Steak Tartare (Steak Americain), Restaurant Vincent, Brussels

During our recent visit to Bruges and Brussels, there was one place I was eager to visit. In the guide book, which to be honest I don't often hold much store by, it suggested (amongst other things, such as Rabbit Stew and Moules,) that the Steak Tartare, or Steak Americain as it's called in Belgium be tried. When we ventured out to 'reccy' the proposed restaurant, this was the window display that greeted us...what more can you ask than hunks of fresh beef and thickly sliced steak? We were definitely eating here: Restaurant Vincent, Brussels.

Not only were we tempted by the delicious looking cuts, but we had also been promised theatre: the steak would be prepared 'en salle, a la table', and this was something I was looking forward to! Good quality meat, prepared in front of our very eyes...I couldn't wait. Until, that was, we entered the restaurant where we were greeted by a very grumpy maitre d'. It all added to the experience though, and we soon overcame his rudeness and settled ourselves into the evening. Quickly scanning the menu, and remembering just in time we were looking for Steak Americain, not Steak Tartare, were delighted to find it there and ordered one each, plus a carafe of red. The waiter checked that we understood the meat was 'cru' (uncooked) to which we nodded and smiled politely, but I'm sure if he didn't check, there'd be much meat returned to the kitchen and shown to the flambee pan, especially by the British! If only the prices displayed on the tiles from 1912, still held fast!

We were lucky enough to be seated next to the room's preparation table, and enjoyed watching all the dishes be plated up here. The chefs must have a great time concentrating on cooking the food itself whilst letting the waiters plate up, though I wonder if they'd also like to have a say in how it's presented? Our steak, or should I say, dollop of freshly minced beef, was first presented to us, then taken to the table to await it's preparation, not just by any waiter, but by one in particular whose role it is to make up this dish!

When, finally, the special waiter came to prepare our meat, I was rather over-excited, especially never having eaten completely raw beef before! Click play on the video below to see the steak being prepared!

The finished dish was exquisite: the flavours of the mixture were all very individual, and the mustard strong. It certainly needed the crisp salad to cut through it a little, and the heat and crunch of the fries was also welcome. The closest recipe I have been able to find was this one from the Market Kitchen series. It includes finely chopped gherkins, capers and shallots, mixed with mustard, salt, pepper, an egg and Worcester sauce. And, of course, freshly minced beef.

I'll certainly be eating this again and trying it at home, perhaps after a week or so though, having eaten more red meat in the last three days than I usually eat in three weeks! For the foreseeable future, it's salads and chicken!

beef stew - thanks to allens of mayfair

Again, this was made with the meat - it seems an endless selection I know - that the OH butchered at a recent course at Allen's Of Mayfair. Today it was the turn of Featherblade Steak, a piece of meat taken from the shoulder blade of the cow. It needs a long slow cooking time, so OH got to work early in the day!

He followed the recipe sent with the meat and created a tasty and warming meal. It's really easy to follow...


You need: beef, shallots or onions, Guinness, beef stock, peppercorns, thyme


Fry off the chunks of beef and remove from the pan.
Fry off the shallots or onions.

Place the beef back in the pan and add Guinness, beef stock, fresh thyme and a few black peppercorns.
Simmer gently for as long as possible.
Serve with champ and a couple of crispy Yorkshire puddings!

We found it a little runny and a little bitter, so half way through cooking, took the beef out, coated it in in flour, then returned to the pan. We also stirred in a spoonful of redcurrant jelly to sweeten it a slightly.

Buenas Nachos!

Or 'Buenas Noches' as they say in Mexico! A quick tea tonight with Nachos followed by Fajitas. Again, a cheat was in order in terms of a jar of salsa to go over the nachos. I do often make my own to try to reduce salt / sugar and artificial gloop, but was too hungry by the time we arrived home at 8!

Simple Salsa

jar chopped tomatoes / passata
mixed herbs
pepper - chopped finely
onions - chopped finely
chilli and garlic to taste

Gently fry off the peppers and onions, and garlic if desired.
When softened, mix together with the other ingredients and pour over the nachos.
Sprinkle grated cheese over the top and bake for about 10 minutes at 180 degrees.

Fajitas were simply Mexican seasoning, strips of beef, peppers and onions, all wrapped tightly in soft tortilla and smeared with soured cream.

Thanks must go to my boyfriend, though, who cooked a delicious tuna steak last night. He marinated it in lemon juice and crushed peppercorns before pan frying on both sides. He seared it until the outside was coloured and flavoursome, then served it up on a bed of 'bottom of the fridge rice salad'. (See post from 23.01.09 for recipe - it tastes yummier than it sounds!)
Thanks hun!