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Beefsteak Smothered with Mushrooms

A beefsteak smothered in sautéed mushrooms, baked and broiled until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Beefsteak Smothered with Mushrooms

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Wash the mushrooms and remove the pores from the beefsteak mushrooms, slicing them.

Bake and serve

  1. Place all mushrooms in a baking pan, sprinkle with salt, add butter, and bake at 350°F (175°C) for 45 minutes.

  2. Broil the beefsteak until nearly done, then place it in the pan with the mushrooms, covering with remaining mushrooms.

  3. Return to the oven for 10 minutes, then dish and 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. 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

Beefsteak mushrooms
Their meaty texture and rich flavour form the body of the dish.
Butter
Adds fat that carries flavour and helps the mushrooms brown gently while baking.
Beefsteak
Is broiled first, then combined with the mushrooms so both cook together in the pan.

The step that matters

Broiling the beefsteak until nearly done. Broiling sears the outside and browns the surface, but the meat keeps cooking once it is placed in the hot pan and rests. Stopping just short of fully done helps it stay juicy rather than dry.

“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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