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Beefsteaks a l’àNGLAISE, Garnis De Pommes De Terre

Beefsteaks à l'Anglaise with potato garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and potato are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,456 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Beefsteaks a l’àNGLAISE, Garnis De Pommes De Terre

Ingredients

Directions

Prepare the beef

  1. Choose a red, marbled filet of beef.

  2. Trim the beef, removing any sinewy parts.

  3. Cut the filet into twelve equal pieces.

  4. Flatten the pieces slightly.

  5. Shape the pieces into rounds.

  6. Melt ¼ cup of butter with a pinch of coarse sea salt.

  7. Dip the beefsteaks in the melted butter.

  8. Place the butter-dipped beefsteaks on a baking dish.

Make the potato garnish

  1. Form small balls of raw potatoes for garnish.

  2. Fry the potato balls in clarified butter.

Cook and serve

  1. Grill the beefsteaks over moderate heat until firm when pressed.

  2. Arrange the beefsteaks in a crown shape on a plate.

  3. Place the potato balls around the beefsteaks.

  4. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + potatotop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef filet
Provides the tender, marbled meat that forms the beefsteaks.
Butter
Adds richness and moisture, and helps the beefsteaks brown when grilled.
Potatoes
Form the starchy garnish balls that are fried until golden outside.

The step that matters

Grill the beefsteaks over moderate heat until firm when pressed. Moderate heat cooks the thin rounds through while browning the surface. Pressing for firmness gauges doneness, since overcooking dries out lean beef and toughens the meat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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