Beef Saute

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. Beef + porktop 1% of all pairs
   Smell alikestrong
   Cooked together5,690 recipes

   Shared aroma: 12-methyltridecanal (tallowy, beefy).

2. Parsley + peppertop 2% of all pairs
   Smell alikestrong
   Cooked together34,122 recipes

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

3. Pepper + clovetop 5% of all pairs
   Smell alikestrong
   Cooked together17,451 recipes

   Shared aroma: ethyl octanoate (fruity, wine).

4. Parsley + clovetop 6% of all pairs
   Smell alikestrong
   Cooked together6,768 recipes

   Shared aroma: cuminaldehyde (Spicy, cumin).

5. Beef + peppertop 10% of all pairs
   Smell alikemoderate
   Cooked together18,971 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

Roast beef

Provides the meat that is warmed through and becomes the main body of the dish.

Butter (in the method)

Melted fat carries heat to the beef and adds richness and mild browning.

Mushroom catsup

Adds concentrated savoury, umami flavour to the warm beef.

Worcestershire sauce (in the method)

Adds tangy, salty, savoury depth that sharpens the beef's flavour.

Swap the clove

How well each one fits the dish's main ingredients (beef, bread, parsley, pepper, flour, pork, vinegar):

1. Marjoramfits better
2. Thymefits better
3. Tarragonfits better
4. Clovethe original

Fit is the average pairing score against beef, bread, parsley, pepper, flour, pork, vinegar. Candidates are from the same food group and used in at least 100 recipes.