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Aloyau a LA Broche

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and 17,091 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

The recipe

Ingredients

Directions

  1. Remove the fat from the aloyau.

  2. Brush it with olive oil and sprinkle with coarse sea salt.

  3. Top with bay leaves and onion slices.

  4. Let it marinate for 1 to 3 days, depending on the season.

  5. Skewer it through the thick part without piercing the tenderloin.

  6. Wrap it in parchment paper and roast over high heat.

  7. Serve with shallot 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 aroma chemistry they share, and how many recipes mention both.

  1. Beef + oniontop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together17,091 recipes

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

  2. Beef + olivetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together4,551 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Olive + oniontop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together26,431 recipes

    Shared aroma: ethyl butyrate (apple, fruity).

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

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (beef, olive):

  1. Tomatobetter flavor fit
  2. Potatobetter flavor fit
  3. Capsicumabout as good a flavor fit
  4. Onionthe original

Fit is the average pairing score against beef, olive. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

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