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Fillet of Beef with Dolcelatte Potatoes, Yorkshire Thins and Mulled Wine Reduction

By bbcfood · From Open Recipes · 15 ingredients
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Why it works: Red wine and wine share more aroma than cooks usually use. They rank in the top 3% of all ingredient pairs, and 60 recipes mention both. Both carry sotolon, which smells curry, maple. The science ↓

The recipe

Serves 1-2
Prep30 min
Cook1 hr

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

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.

  1. Red wine + winetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together60 recipes

    Shared aroma: sotolon (curry, maple).

  2. Garlic + potatotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,512 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Butter + milktop 3% of all pairs
    Aroma overlapstrong
    Mentioned together81,222 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Beef + potatotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,051 recipes

    Shared aroma: sotolon (curry, maple).

  5. Milk + potatotop 4% of all pairs
    Aroma overlapstrong
    Mentioned together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (red wine, cinnamon, beef, butter, egg, flour, milk):

  1. Nutmegbetter flavor fit
  2. Clovebetter flavor fit
  3. Cardamombetter flavor fit
  4. Garlicthe original

Fit is the average pairing score against red wine, cinnamon, beef, butter, egg, flour, milk. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).