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Roasted Fillet of Veal

Roasted veal fillet marinated with vinegar, wine, onions, and bay leaf, then roasted and served with a sauce of its juices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Onion and shallot match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 2,431 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Roasted Fillet of Veal

Ingredients

Directions

Prepare

  1. Trim excess fat from the fillet of veal.

  2. Lard the lean side with fine lard and season with salt and pepper.

Marinate

  1. Place the fillet in a bowl with onion slices, bay leaf, and pour vinegar mixed with white wine or water over it.

  2. Marinate for 24 hours, turning occasionally to ensure even flavor.

Roast and serve

  1. Two hours before serving, skewer the fillet and roast it over a hot fire.

  2. Strain the marinade into a dripping pan and baste the fillet frequently.

  3. Once cooked, serve with a sauce made from the roasting juices, gravy or broth, shallots, salt, and pepper.

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. Onion + shallottop 8% of all pairs
    Smell alikestrong
    Cooked together2,431 recipes

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

  2. White wine + shallottop 11% of all pairs
    Smell alikelow
    Cooked together881 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Vinegar + white winetop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Vinegar + shallottop 12% of all pairs
    Smell alikemoderate
    Cooked together2,374 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Onion + white winetop 12% of all pairs
    Smell alikemoderate
    Cooked together4,535 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

Veal fillet
Lean meat that is the main component, cooked whole and served sliced.
Vinegar
Acidity in the marinade that gently tenderises and flavours the surface of the meat.
Fine lard
Adds fat to the lean side of the meat, keeping it moist and juicy while roasting.

The step that matters

Roasting the fillet over a hot fire. Lean veal dries out easily at high heat. Basting with the marinade and roasting juices keeps the surface moist and helps brown it evenly.

Swap the onion

How well each one fits the dish's main ingredients (veal, vinegar, white wine, shallot):

  1. Chivefits better
  2. Leekfits better
  3. Mustardfits better
  4. Onionthe original

Fit is the average pairing score against veal, vinegar, white wine, shallot. 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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