Skip to main content
Main

Filet De Boeuf Rôti

A roasted filet de boeuf marinated with wine, onion, and parsley, wrapped in paper and glazed with its juices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Filet De Boeuf Rôti

Ingredients

Directions

Prepare

  1. Trim and pierce the filet de boeuf.

  2. Marinate the filet with coarse sea salt, black pepper, olive oil, white Burgundy wine, sliced onion, and parsley for at least 12 hours.

  3. Remove the parsley and onion before skewering the meat.

Roast and serve

  1. Wrap the filet in greased paper.

  2. Roast the wrapped filet.

  3. Remove the paper five minutes before the filet is done.

  4. Glaze the filet with its juices.

  5. Serve the filet with its juices on the plate and a spicy sauce on the side.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Olive + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together9,649 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Olive + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together29,779 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Filet de bœuf
Is the main cut of meat that makes up the dish.
Olive oil
Adds fat and helps carry flavour from the marinade into the meat.
White burgundy wine
Adds acidity and aroma to the marinade, helping to flavour the meat.
Onion
Adds aromatic flavour to the marinade before it is removed.

The step that matters

Remove the paper five minutes before the filet is done. Removing the paper lets the surface dry and brown in the oven heat, while leaving it on too long keeps the outside pale and steamed rather than seared.

Swap the onion

How well each one fits the dish's main ingredients (pepper, olive, wine, parsley):

  1. Tomatofits better
  2. Capsicumfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against pepper, olive, wine, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes