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 ↓
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Ingredients
Directions
Lard the top of the fillet with thin strips of fat bacon.
Trim the lardons neatly with scissors.
Tie the fillet with cooking twine to maintain its shape.
Melt butter in a braising pan.
Layer vegetables, spices, and seasoning at the bottom of the pan.
Place the larded fillet on top of the vegetables.
Cover the fillet with a well buttered paper.
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.
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Meat + buttertop 16% of all pairsSmell alikemoderateCooked together7,594 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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