Name: Fillets of Beef a LA Francaise
Ingredients: 2 steaks of rump fillet, ¾ inch thick; Fine Herbs Butter; fried Potato Chips

Why it works: Butter and fried potato work together. They rank in the top 40% of all ingredient pairs. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Fillets of Beef a LA Francaise

Ingredients

2 steaks of rump fillet, ¾ inch thick
Fine Herbs Butter
fried Potato Chips

Directions

Cut two steaks from a rump fillet, each ¾ inch thick.
Broil the steaks as you would normally.
Top each steak with a pat of Fine Herbs Butter.
Serve the steaks in a separate dish with plenty of fried Potato Chips.

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.

Butter + fried potatotop 40% of all pairs

Smell alikemoderate

Cooked together0 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Rump fillet: The main protein, which browns under the broiler while staying tender inside.
Fine herbs butter: Melts over the hot steaks, adding richness and herb aroma.
Fried potato chips: Adds crisp texture alongside the steaks.

“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.