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Filet of Beef Larded

A beef filet seasoned, stuffed, and baked, served with mushroom sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Filet of Beef Larded

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Trim off fat and tough skin from the beef.

  2. Skewer the beef into a round shape.

  3. Dredge the beef well with coarse sea salt, black pepper, and flour.

Bake and serve

  1. Place the beef in a very small pan without water.

  2. Bake in a hot oven at 400°F (200°C) for 30 minutes.

  3. Move the pan to the lower part of the oven for 10 minutes, then to the upper grate.

  4. Serve with mushroom sauce.

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Beef + flourtop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Beef and flour barely smell alike, yet cooks put them together in 10,677 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 tenderloin or sirloin
Provides the lean, tender meat that forms the main body of the dish.
Flour
Coats the surface so it can brown and form a light crust during baking.

The step that matters

Moving the pan between oven positions. The record moves the pan to the lower part of the oven and then to the upper grate, so heat reaches the meat unevenly at different points. Watching the change in position helps the surface brown without overcooking the centre.

“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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