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Roast Beef Steak

A roast beef steak stuffed with forcemeat, seasoned, and baked, served with brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Roast Beef Steak

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.

Prepare

  1. Flatten the beef slice on a table.

  2. Sprinkle the inside with coarse sea salt and cayenne or black pepper.

  3. Prepare the forcemeat, adding minced onion or shallot and spices to taste.

  4. Place the forcemeat on one end of the steak.

  5. Roll the steak tightly.

  6. Skewer the meat. Bind the meat to prevent the forcemeat from escaping.

  7. Cover the meat with buttered paper.

Roast and serve

  1. Roast in a 350°F (175°C) oven for 1.5 hours or more, depending on size.

  2. Baste the meat with butter throughout roasting.

  3. Twenty minutes before serving, remove the paper.

  4. Dust the meat with flour.

  5. Serve with brown gravy poured over the beef.

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 + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Beef
Forms the main body of the dish and provides the meat that cooks to tenderness around the stuffing.
Forcemeat
Adds moisture and savoury flavour inside the roll as it cooks.
Butter
Adds richness and moisture to the surface and helps it brown while roasting.
Flour
Dusted on the surface, it helps form a browned crust.

The step that matters

Binding and rolling the steak tightly. If the roll is loose or the skewers and binding are weak, the forcemeat can escape and fall out during roasting, leaving the roll uneven and dry in places.

“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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