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Beefsteak French Fashion

A sliced beef steak cooked in butter, seasoned with pepper, salt, lemon juice, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Beefsteak French Fashion

Ingredients

Directions

Prepare the beef

  1. Cut the beef into small slices.

  2. Beat and pare the slices, then season with pepper and coarse sea salt.

Cook and serve

  1. Moisten the slices with melted butter and fry them over high heat.

  2. While frying, place a piece of butter on your serving dish and season it with salt, pepper, parsley, and lemon juice.

  3. Once the beefsteak is cooked, place it on the prepared dish and serve immediately.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  5. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Beef
Forms the main body of the dish and browns during quick frying over high heat.
Melted butter
Coats the slices so they brown and gain richness as they fry.
Lemon juice
Adds acidity that brightens the rich butter and beef.

The step that matters

Fry over high heat. High heat browns the surface quickly while the thin slices stay tender inside. Overcooking dries them out and toughens the meat, so they should be removed as soon as they are done.

“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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