Gastronomixs

Eye of round filet américain

Creation by Edward de Ridder, NY Basement restaurant, Rotterdam, the Netherlands.

Eye of round filet américain

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

kg

eye of round

80

g

curing salt

1.5

tbsp

mustard

½

 

lemon

75

g

egg yolk

3

dashes

Worcestershire sauce

2

dashes

Tabasco sauce

50

ml

olive oil

50

ml

corn oil

3

tbsp

ketchup

Preparation method

  • Dissolve the curing salt in one litre of water and brine the eye of round for 24 hours.
  • Dry the eye of round thoroughly and put through the meat grinder twice with the fine plate attached.
  • Mix all the other ingredients, except the ketchup, together to make mayonnaise.
  • Then mix in in the ketchup and the minced meat, and season to taste.

Serving suggestions

  • As a lunch dish served with bread, onion, and egg.
  • As an appetiser on a canapé with mixed pickled vegetables.

Previous page