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Fillet of Beef a LA Jardiniere

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

  1. Wipe the fillet and trim off any fat.

Sear and cook

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

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

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

Serve

  1. Remove the fillet to a hot serving dish.

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

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. Beef + carrottop 10% of all pairs
    Smell alikemoderate
    Cooked together6,606 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

Fillet of beef
Forms the main protein, which browns on the surface and cooks through gently.
Butter
Conducts heat and browns in the pan, adding richness and flavour to the surface.
Potato balls
Provide starchy, mild-flavoured garnish that balances the rich beef.
French peas
Add sweetness and a tender texture alongside the beef.
Glazed carrots
Add sweetness and a soft, glossy texture to the plate.

The step that matters

Searing the fillet in a hot pan. A very hot pan browns the surface through the Maillard reaction, creating flavour and colour. Turning frequently helps the crust form evenly without overcooking the interior.

Swap the raisin

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

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

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