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Roasted Fillet of Beef, a LA Parisienne

A roasted beef fillet served with green peas, crayfish tails, glaze, lobster coral butter, Financière sauce, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lobster and sauce are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Roasted Fillet of Beef, a LA Parisienne

Ingredients

Directions

  1. Roast the larded fillet of beef according to the directions for fillet of beef d'Anglaise.

  2. Once cooked, dish it up and surround it with groups of green peas and crayfish tails tossed in glaze and lobster coral butter.

  3. Sauce the fillet with a rich Financière sauce, finished with crayfish butter and lemon juice.

  4. Serve immediately.

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. Lobster + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Crayfish + lobstertop 9% of all pairs
    Smell alikemoderate
    Cooked together100 recipes

    Shared aroma: octanal (fat, soap).

  3. Crayfish + saucetop 10% of all pairs
    Smell alikemoderate
    Cooked together195 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Crayfish + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together343 recipes

    Shared aroma: anethole (sweet, anise).

  5. Peas + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together1,005 recipes

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

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

What each ingredient does

Beef fillet
Forms the main protein; roasting browns the outside while the inside stays tender.
Green peas
Add sweetness and a fresh, tender texture against the rich meat.
Crayfish tails
Contribute delicate, sweet shellfish flavour and a firm, tender bite.
Lobster coral butter
Adds fat and a rich, aromatic shellfish flavour that coats the garnish.
Financière sauce
Provides a rich, glossy liquid that moistens the fillet and carries the flavours.
Lemon juice
Adds acidity that brightens the rich butter and sauce.

The step that matters

Roasting the larded fillet. Beef fillet is lean and cooks quickly, so overcooking dries it out. Pulling it at the right internal temperature keeps it juicy, and the fat from the lardons keeps the lean meat moist during roasting.

Swap the peas

How well each one fits the dish's main ingredients (beef, crayfish, lobster, butter, sauce, lemon):

  1. Beansfits better
  2. Almondfits about as well
  3. Pistachiofits about as well
  4. Peasthe original

Fit is the average pairing score against beef, crayfish, lobster, butter, sauce, lemon. Candidates are from the same food group and used in at least 100 recipes.

“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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