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Fillet of Beef a LA Jardiniere

A seared fillet of beef served with potato balls, French peas, glazed carrots, raisins, and brown walnut sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Potato and carrot match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,107 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Fillet of Beef a LA Jardiniere

Ingredients

Directions

Prepare and sear

  1. Wipe the fillet and trim off any fat.

  2. Melt the butter in a hot iron frying pan.

  3. Add the fillet and turn frequently until the surface is seared and well browned.

Cook and serve

  1. Turn occasionally until the meat is done, about 30 minutes.

  2. Remove the fillet to a hot serving dish.

  3. Garnish with potato balls, French peas, glazed carrots, and plump raisins.

  4. Serve with Brown Walnut Sauce.

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. Potato + carrottop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Peas + carrottop 7% of all pairs
    Smell alikemoderate
    Cooked together2,994 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Beef + potatotop 8% of all pairs
    Smell alikemoderate
    Cooked together2,052 recipes

    Shared aroma: sotolon (curry, maple).

  4. Potato + peastop 9% of all pairs
    Smell alikemoderate
    Cooked together1,016 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Carrot + walnuttop 9% of all pairs
    Smell alikestrong
    Cooked together506 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Beef fillet
Is the main cut, cooked by searing and then gentle turning until done.
Butter
Conducts heat into the pan and browns the surface of the meat, adding richness.
Raisins
Add sweetness and a chewy, plump texture to the garnish.

The step that matters

Searing the fillet until well browned. High heat browns the surface through the Maillard reaction, building deep flavour and colour. If the pan is not hot enough or the meat is crowded, it steams and turns grey instead of browning.

Swap the raisin

How well each one fits the dish's main ingredients (beef, butter, potato, peas, carrot, walnut, sauce):

  1. Coconutfits better
  2. Avocadofits better
  3. Cherryfits better
  4. Raisinthe original

Fit is the average pairing score against beef, butter, potato, peas, carrot, walnut, sauce. 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.

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