Why it works: Horseradish and sauce work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 775 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Roast Sirloin
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Trim the sirloin to remove excess fat.
Roast
Roast the sirloin at 350°F (175°C) for 2.5 hours.
Baste the meat frequently during roasting.
Serve
Serve with weak brown stock or water poured over the roast and horseradish sauce.
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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Horseradish + saucetop 12% of all pairsSmell alikemoderateCooked together775 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sirloin
- Provides the main cut of meat that is roasted and served.
- Brown stock or water
- Poured over the roast to add moisture and flavour at serving.
The step that matters
Basting the meat frequently during roasting. Regular basting moistens the surface of the meat as it cooks, helping to keep it from drying out during the long roast.
“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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