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Beef Cutlets

Thin slices of seasoned beef fillet broiled after marinating in vinegar.

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 ↓

Beef Cutlets

Ingredients

Directions

Prepare the beef

  1. Trim away all skin and fat from the beef, leaving only the fillet.

  2. Cut the fillet into slices ½ inch thick.

  3. Rub the meat with vinegar, then season with salt and pepper.

  4. Let the cutlets sit for at least 2 hours.

Cook

  1. Broil the cutlets slowly, turning often, for 5 to 6 minutes.

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 + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Beef + vinegartop 28% of all pairs
    Smell alikemoderate
    Cooked together2,895 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Beef
Provides the main protein; heat firms the meat and browns its surface.
Vinegar
Adds acidity that loosens the meat's surface and gives a sharp, tangy note.

The step that matters

Broil the cutlets slowly, turning often. Thin slices can dry out or scorch quickly under direct heat. Slow cooking and frequent turning let the heat penetrate evenly and brown the surface without burning it.

“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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