>From the setting, it looked like a puck of Tartare. (capers, cornichons sauce
>Tartare).
So I Wiki'd it - yup. raw filet without the egg.
Reminds me of a very good Salmon Tartare I had a while back, in Arcachon.
And I recommend a Venison version if you ever see it (Marco Pierre White
signature dish).
Andrew Fildes
afildes@xxxxxxxxxxxxx
www.soultheft.com
Author/Publisher: The SLR Compendium - http://www.blurb.com/books/3732813
On 21/02/2013, at 8:45 AM, Chuck Norcutt wrote:
> The "filet américain" doesn't look like any dish I've ever seen in the
> US. What is it?
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