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Chateaubriand Steak with Mushrooms

A prime tenderloin steak served with broiled mushrooms, seasoned with butter and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mushroom and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Chateaubriand Steak with Mushrooms

Ingredients

Directions

Prepare the steak

  1. Cut the steak from the heart of the fillet and trim it into shape.

Cook and serve

  1. Broil the steak as directed in a recipe for broiled beefsteak.

  2. While the steak is broiling, prepare the mushrooms by broiling them until cooked.

  3. Season the steak with coarse sea salt and butter before serving.

  4. Arrange the broiled mushrooms on top of the steak and serve hot.

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. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

What each ingredient does

Prime tenderloin steak
Forms the main body of the dish and is the tender, lean cut that gives the dish its character.
Mushrooms
Add moisture and savoury, earthy flavour as they cook down under the broiler.
Butter
Adds richness and fat, carrying flavour over the surface of the cooked steak.

The step that matters

Broiling the steak. Broiling relies on intense direct heat to brown the outside while the centre stays tender. Too little heat or too long a time leaves the surface grey and the interior overcooked, so the steak should be watched closely throughout.

“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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