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Beef Steak a LA Henriette

A Porterhouse steak served with Sauce Henriette and garnished with shaved horseradish and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Horseradish and parsley match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 562 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Beef Steak a LA Henriette

Ingredients

Directions

Prepare

  1. Wipe the steak and broil it over a clear fire for 8 minutes.

Serve

  1. Pour ½ cup of Sauce Henriette onto a hot serving dish.

  2. Lay the steak on the sauce and cover it with the remaining sauce.

  3. Garnish with shaved horseradish root and parsley.

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. Horseradish + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together562 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Sauce + horseradishtop 12% of all pairs
    Smell alikemoderate
    Cooked together775 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sauce + parsleytop 23% of all pairs
    Smell alikelow
    Cooked together6,693 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Porterhouse steak
Provides the main meat, cooked by broiling to a browned exterior.
Sauce henriette
Adds moisture and rich flavor, coating the steak as it is served.

Swap the parsley

How well each one fits the dish's main ingredients (sauce, horseradish):

  1. Capersfits better
  2. Tarragonfits better
  3. Dillfits about as well
  4. Parsleythe original

Fit is the average pairing score against sauce, horseradish. 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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