Why it works: Pepper and mustard are a kitchen classic. They rank in the top 9% of all ingredient pairs, and 15,430 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Grilled Filet Mignon with a Cognac Reduction
Ingredients
Directions
Prepare
Sprinkle filet mignons with kosher salt on both sides.
Coat filet mignons with mustard on both sides and press into the black pepper, pressing lightly to help adhesion.
Cook and make the sauce
Grill steaks over high heat for 1 minute per side, then place on a new medium burner until interior temperature reaches 140°F (60°C). Remove and keep warm.
Place cognac in a small saucepan and boil over high heat until reduced by ⅓.
Serve
Serve filet mignons with cognac reduction drizzled on top.
Steps grouped into stages for easier reading; the method is the source's own.
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.
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Pepper + mustardtop 9% of all pairsAroma overlapmoderateMentioned together15,430 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 mignons
- The main cut of beef, whose tenderness and juiciness depend on careful cooking to the target temperature.
- Dijon mustard
- Acts as a tacky base that helps the coarse pepper adhere to the steak surface.
- Coarsely-ground black pepper
- Forms a sharp, aromatic crust on the outside of the steak.
- Cognac
- Reduced by boiling, it concentrates into a rich, aromatic sauce that adds flavor.
The step that matters
Reducing the cognac. Boiling cognac over high heat evaporates alcohol and water, concentrating its flavor and sugars into a syrupy sauce. Watching the pan closely keeps it from over-reducing or scorching.
“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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