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Fillet of Beef a LA Chateaubriand

A fillet of beef served with Chateaubriand sauce and potato chips.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sauce and potato chip share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 18 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fillet of Beef a LA Chateaubriand

Ingredients

Directions

  1. Cook the fillet of beef to your desired doneness.

  2. Pour ½ pint of Chateaubriand Sauce over the fillet.

  3. Serve with Potato Chips arranged around the dish.

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. Sauce + potato chiptop 1% of all pairs
    Smell alikestrong
    Cooked together18 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Beef + saucetop 24% of all pairs
    Smell alikelow
    Cooked together3,650 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Beef + potato chiptop 33% of all pairs
    Smell alikelow
    Cooked together11 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

Fillet of beef
Forms the main protein of the dish, and its texture depends on how far it is cooked.
Chateaubriand sauce
Adds moisture and rich flavour over the cooked beef.

The step that matters

Cook the fillet to your desired doneness. Meat keeps cooking briefly after it leaves the heat, so it is best removed a little before the target doneness. Overcooking toughens the proteins and dries the fillet, which a cook cannot easily undo.

“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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