Known as a Filet Américain in Belgium, the steak tartare is one of the great dishes. But what to pair with it? Our Beer Sommelier Maggie Cubbler picks out a classic
Affectionately known as Toast Cannibal, the Filet Américain is a staple of casual Belgian dining. Raw beef, à la steak tartare, is seasoned with raw onions, capers, Tabasco and even Worcestershire sauce. An explosion of flavour dances on the tongue and it’s a favourite of all leading zombies.
PAIR IT WITH
Vedett / Extra Blond / 5.2%
Salty and savoury, a Filet Américain wants something zesty, refreshing and palate cleansing. The Vedett Extra Blond has a firm bitterness and tongue-tingling carbonation which cuts through the rich fat from the meat while the lager’s sweet citrus note pulls at the briny capers. Plus it’s superbly drinkable.
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Ask someone down the pub for the reasons behind Britain’s recent Beer revival, and you’re guaranteed all sorts of different explanations. In 2017 the number of UK breweries passed the 2000 mark, which puts us well ahead of European neighbours. Most will have a reasonable argument for why, but you can bet your double-dry hopped DIPA that very few of them would mention Gordon Brown, ex-PM and former Chancellor of the Exchequer.
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