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 Franqaise
Ingredients
Directions
Prepare
Cut two nice steaks from a rump fillet, each 3/4 inch thick.
Cook and serve
Broil the steaks over a hot fire for about 5 minutes, turning frequently.
Place a pat of Fine Herbs Butter on each steak.
Serve the steaks in a separate dish with plenty of fried Potato Chips.
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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Butter + fried potatotop 40% of all pairsSmell alikemoderateCooked 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
- Beef rump fillet steaks
- Provides the main meat; thickness of 3/4 inch allows a seared outside with a tender centre.
- Fine herbs butter
- Melts over the hot steak, adding fat, moisture and herb aroma to the surface.
The step that matters
Broiling over a hot fire. Turning frequently over high heat builds an even browned crust while the interior stays juicy. Too little attention can scorch the outside before the centre reaches the desired doneness.
“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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