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Beefsteak Rolled and Stuffed

A rolled beefsteak stuffed with forcemeat, baked and basted with butter, served with brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Meat and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 7,594 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Beefsteak Rolled and Stuffed

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the roll

  1. Sprinkle the beefsteak with pepper and coarse sea salt.

  2. Spread a layer of forcemeat over half of the steak.

  3. Roll the steak up carefully.

  4. Tie or skewer it to keep its shape.

Bake and serve

  1. Bake in a 400°F (200°C) oven.

  2. Baste frequently with butter.

  3. Pour some brown gravy around the steak in the dish.

  4. Serve the rest in a gravy boat.

  5. When carving, start at the end of the roll.

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. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Pepper + meattop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

Beefsteak
Forms the main body of the roll and becomes tender and browned as it cooks.
Forcemeat (in the method)
Adds a moist, seasoned filling that keeps the roll juicy as it bakes.
Butter
Basting adds fat to the surface, promoting browning and a rich flavour.
Brown gravy
Adds moisture and savoury flavour to the finished roll and its serving sauce.

The step that matters

Roll and tie the steak tightly. If the roll is loose or untied, the filling can escape and the steak may unroll and cook unevenly. Keeping it compact helps it hold its shape and cook through evenly.

“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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