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Larded Filet of Beef with Tomatoes

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Larded Filet of Beef with Tomatoes

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Trim the tenderloin of beef and wipe it with a wet cloth.

  2. Lard the beef as directed in the recipe for fricandeau of veal.

  3. Roast or bake the beef at 350°F (175°C), protecting the lardoons with buttered paper.

  4. While the beef cooks, wash the tomatoes and stuff them as directed in the recipe for stuffed tomatoes.

  5. Remove the buttered paper just before the beef is done to allow the lardoons to brown.

  6. Arrange the beef on a hot dish with the stuffed tomatoes around it and serve hot.

  7. Garnish with small hearts of lettuce if in season.

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. Beef + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Tomato + lettucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,655 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Beef + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,448 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Tomato + porktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,843 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Pork + lettucetop 12% of all pairs
    Smell alikemoderate
    Cooked together821 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

Swap the lettuce

The recipe marks lettuce as optional. How well each one fits the dish's main ingredients (beef, tomato, pork):

  1. Potatofits better
  2. Capsicumfits better
  3. Onionfits better
  4. Lettucethe original

Fit is the average pairing score against beef, tomato, pork. Candidates are from the same food group and used in at least 100 recipes.

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