I’ve only seen it being sold in BE and NL. But looking at a few recipes on YouTube, it shouldn’t be that hard to make on your own.
Belgian indeed, making your own from ground beef is very doable however
It’s Belgian heroine. Very hard to stop once you’ve tasted the real stuff. (some supermarkets have very crappy versions).
Damn that is some nice pink looking preparé, where did u buy it? The ones near me in stores always has a more orange look to it
Very similar in balkan countries, its called tatarski biftek
The Germans have Met. It’s preparé without seasoning.
Fabian what is best in life : « du filet américain dans un pistolet ! »
I’ve never seen it in the US but my husband makes it himself.
Preparé is only edible when it’s from the butcher or the verstoog in den delhaize/carrefour. All prepacked versions such as you find in AH/Colruyt/.. are disgusting.
I searched on line how is made, so basically is a stake tartare brusketta.
I liked the one they made at my local Renmans, but when COVID broke out they closed the shop and now it’s closed forever 🙁 so sad
What’s it made of?
In Wisconsin in the US there is cannibal sandwich.
In the Netherlands it’s called ‘fillet americaine’ if you order that here you get regular minced meat
Man, this pregnant woman is mouthwatering over this picture 😭
It’s so typical Belgian that my father and I used to gorge ourselves on it whenever we had a chance to pass through Belgium back when we lived in Germany.
Germans have “Mett” which is also ground meat with onions you serve on sandwiches, but it’s nothing like the real thing.
Steak tartar is everywhere…you add some mayo and you are 80% done
It’s available in NL, yet not as good as in Belgium. Every time I’m close I get some.
Préparé. 1000 versions and yet your grandmother’s local Butcher always had the best ever.
I spent a month living in Belgium (from USA) back in 1992 (Turnhout) doing manual labor for a family before I traveled around Europe. The couple I worked for, the wife would serve me and my friend assorted bread, cheese and this pate for lunch. I ate it every day for a month and had no idea it was raw beef, (somewhat unusual for a 20 year old American). I think during the last few days I learned it was beef tartare. I was somewhat shocked but by that time I liked it so I got over it quickly. Now every other menu (fancy restaurants) in USA has some version of this.
In France it’s called “steack tartare”… There are many differents recipes…
LAP! Now I want préparé
Did you know the reason why france doesn’t have “salades” & preparé like we have in BE?
In france it’s forbidden to sell a packaged product with “raw eggs”.
Also the reason why “americain” or “steak haché” is so good in French restaurants, it’s always freshly prepared!
Usually when you ask yourself “Is it typically Belgian” and people believe it is, you will also find it in Northern France and the Dutch bordr regions.
From what I heared however, Préparé is indeed mosly French and Belgian quisine. Kinda like our Paté and steak tartare.
A similar dish exists in Syrian/Lebanese cuisine. It’s called Kebbeh Nayyeh. Delcious
Yeah yeah for a friend 😛 it’s belgian i guess.
Mazure in ostend has the best in the world 👌 😆
In Belgium or abroad, prepare it yourself! There are multiple recipes but I think that in general it is made of pure hacked beef, salt and peper, mayonnaise, capers, Worcester sauce and fine hacked onion. You may also add tabasco and a bit of tomato concentrate to give a good reddish color to it and spice it a bit !
In Germany it’s called “Mett”. (Isn’t completely the same tho, it s more like the grounded meat without mayonaise and most of the times with a bit of onion.) Ein halbes Mettbrötchen, is their take on half a „pistolet met/avec americain“.
Should start a discussion on where to find the best préparé from Belgium
I’ve lived outside of Belgium for eight years; typically Belgium. Be careful with making it yourself because not every country has a food chain safety process that won’t make you ill if you do this; unless you’re really careful this is a sure fire way to get food poisoning in eg the UK
In the North of France you can find it under the name of “filet américain”, at the butcher only.
Found it also in a shop called Leclerc, North France region. They called it Americain
Its one of those things if I knew how very little and seldom I would be able to find this in the US, I would have fought my parents hard about moving when I was young! LMAO
And in some places it’s hard to find some of the ingredients. I remember not finding normal mustard and decent mayo in Australian supermarkets. In Asia you won’t find worchestershiresaus (nor trustworthy raw meat for that matter).
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I’ve only seen it being sold in BE and NL. But looking at a few recipes on YouTube, it shouldn’t be that hard to make on your own.
Belgian indeed, making your own from ground beef is very doable however
It’s Belgian heroine. Very hard to stop once you’ve tasted the real stuff. (some supermarkets have very crappy versions).
Damn that is some nice pink looking preparé, where did u buy it? The ones near me in stores always has a more orange look to it
Very similar in balkan countries, its called tatarski biftek
The Germans have Met. It’s preparé without seasoning.
Fabian what is best in life : « du filet américain dans un pistolet ! »
I’ve never seen it in the US but my husband makes it himself.
Preparé is only edible when it’s from the butcher or the verstoog in den delhaize/carrefour. All prepacked versions such as you find in AH/Colruyt/.. are disgusting.
I searched on line how is made, so basically is a stake tartare brusketta.
I liked the one they made at my local Renmans, but when COVID broke out they closed the shop and now it’s closed forever 🙁 so sad
What’s it made of?
In Wisconsin in the US there is cannibal sandwich.
https://www.theguardian.com/us-news/2020/dec/14/wisconsin-cannibal-sandwiches-raw-meat
In the Netherlands it’s called ‘fillet americaine’ if you order that here you get regular minced meat
Man, this pregnant woman is mouthwatering over this picture 😭
It’s so typical Belgian that my father and I used to gorge ourselves on it whenever we had a chance to pass through Belgium back when we lived in Germany.
Germans have “Mett” which is also ground meat with onions you serve on sandwiches, but it’s nothing like the real thing.
Steak tartar is everywhere…you add some mayo and you are 80% done
It’s available in NL, yet not as good as in Belgium. Every time I’m close I get some.
Préparé. 1000 versions and yet your grandmother’s local Butcher always had the best ever.
I spent a month living in Belgium (from USA) back in 1992 (Turnhout) doing manual labor for a family before I traveled around Europe. The couple I worked for, the wife would serve me and my friend assorted bread, cheese and this pate for lunch. I ate it every day for a month and had no idea it was raw beef, (somewhat unusual for a 20 year old American). I think during the last few days I learned it was beef tartare. I was somewhat shocked but by that time I liked it so I got over it quickly. Now every other menu (fancy restaurants) in USA has some version of this.
In France it’s called “steack tartare”… There are many differents recipes…
LAP! Now I want préparé
Did you know the reason why france doesn’t have “salades” & preparé like we have in BE?
In france it’s forbidden to sell a packaged product with “raw eggs”.
Also the reason why “americain” or “steak haché” is so good in French restaurants, it’s always freshly prepared!
Usually when you ask yourself “Is it typically Belgian” and people believe it is, you will also find it in Northern France and the Dutch bordr regions.
From what I heared however, Préparé is indeed mosly French and Belgian quisine. Kinda like our Paté and steak tartare.
A similar dish exists in Syrian/Lebanese cuisine. It’s called Kebbeh Nayyeh. Delcious
Yeah yeah for a friend 😛 it’s belgian i guess.
Mazure in ostend has the best in the world 👌 😆
In Belgium or abroad, prepare it yourself! There are multiple recipes but I think that in general it is made of pure hacked beef, salt and peper, mayonnaise, capers, Worcester sauce and fine hacked onion. You may also add tabasco and a bit of tomato concentrate to give a good reddish color to it and spice it a bit !
In Germany it’s called “Mett”. (Isn’t completely the same tho, it s more like the grounded meat without mayonaise and most of the times with a bit of onion.) Ein halbes Mettbrötchen, is their take on half a „pistolet met/avec americain“.
Should start a discussion on where to find the best préparé from Belgium
I’ve lived outside of Belgium for eight years; typically Belgium. Be careful with making it yourself because not every country has a food chain safety process that won’t make you ill if you do this; unless you’re really careful this is a sure fire way to get food poisoning in eg the UK
In the North of France you can find it under the name of “filet américain”, at the butcher only.
Found it also in a shop called Leclerc, North France region. They called it Americain
Its one of those things if I knew how very little and seldom I would be able to find this in the US, I would have fought my parents hard about moving when I was young! LMAO
And in some places it’s hard to find some of the ingredients. I remember not finding normal mustard and decent mayo in Australian supermarkets. In Asia you won’t find worchestershiresaus (nor trustworthy raw meat for that matter).