There are many stories circulating which try to explain the origin of the name 'filet americain'. Though this name might lead you to believe otherwise, filet americain is unlikely to be an American product, knowing that finely-ground raw meat served in this way is in no way popular in America. The recipe would have already existed in terms of finely-ground tartare, but would only take on its current form after a specific sauce was brought over to Europe by Americans.

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