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Pinot Noir Mushroom Reduction Sauce with Grilled T-Bone Steak

Grilled t-bone steak topped with a savory mushroom reduction sauce that has been cooked in Pinot Noir wine.

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Pinot Noir Mushroom Reduction Sauce with Grilled T-Bone Steak

Why it works: Shallot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 3,737 recipes mention both. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Pinot Noir Mushroom Reduction Sauce with Grilled T-Bone Steak

Serves 2
Prep15 min
Cook31 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By tastykitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Shallot + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together3,737 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,122 recipes

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

  3. Mushroom + chickentop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  4. Shallot + mushroomtop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together1,982 recipes

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

  5. Clove + peppertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

Flavor stand-ins for the clove

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

  1. Thymebetter flavor fit
  2. Garlicbetter flavor fit
  3. Tarragonbetter flavor fit
  4. Clovethe original

Fit is the average pairing score against olive, shallot, mushroom, chicken, wine, parsley, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).