Name: Sirloin of Beef
Ingredients: 1 sirloin of beef; fresh horseradish (for garnish); horseradish sauce (for serving)

Why it works: Horseradish and sauce work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 775 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Sirloin of Beef

Ingredients

1 sirloin of beef
fresh horseradish (for garnish)
horseradish sauce (for serving)

Directions

Carve the sirloin by lifting the joint and slicing from the under side towards the fillet.
Cut the upper part of the sirloin in thin slices from the top downwards.
Insert the knife just above the bone and run it along between the bone and meat to help release the slices.
Serve with finely scraped horseradish and horseradish sauce on the plate.

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.

Horseradish + saucetop 12% of all pairs

Smell alikemoderate

Cooked together775 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Beef + horseradishtop 15% of all pairs

Smell alikemoderate

Cooked together491 recipes

Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
Beef + saucetop 24% of all pairs

Smell alikelow

Cooked together3,650 recipes

Shared aroma: ethanol (alcoholic, ethereal).