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Beef Fillets a LA Karslake

Beef fillets grilled and simmered in brown sauce with truffles, served over boiled rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Beef Fillets a LA Karslake

Oven, in the book's wordsA sharp oven

Ingredients

Directions

Prepare the fillets

  1. Brush both sides of the fillets with salad oil and season with salt, pepper, and cayenne.

  2. Grill the fillets for 5 minutes.

Make the sauce

  1. Heat the brown sauce and add the drained fillets, keeping them at a simmer for 7-8 minutes.

  2. In a separate saucepan, simmer the diced truffles with the light wine for a few minutes.

Assemble and serve

  1. On a hot dish, form a border with the boiled rice.

  2. Arrange the fillets and sauce in the center, then top with the truffles and wine.

  3. Pour a little more brown sauce around the rice and drizzle with tomato sauce mixed with glaze.

  4. Serve as hot as possible.

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

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

  2. Beef + ricetop 10% of all pairs
    Smell alikemoderate
    Cooked together2,265 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  4. Beef + truffletop 14% of all pairs
    Smell alikemoderate
    Cooked together412 recipes

    Shared aroma: 3-ethylphenol (must).

  5. Pepper + winetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,066 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 fillets
Form the main body of the dish, cooked by grilling and then simmering in sauce.
Truffles
Add a strong earthy aroma that flavours the wine and topping.
Brown sauce
Provides a rich, savoury body that coats the fillets and carries the flavour.
Light wine
Adds acidity and aroma when simmered with the truffles.
Rice
Forms a neutral border that sets off the fillets and absorbs the sauce.

The step that matters

Simmering the fillets in brown sauce. Holding the fillets at a gentle simmer rather than a hard boil keeps the meat tender and prevents the sauce from breaking or reducing too far. Drained fillets prevent excess grill juices from thinning the sauce.

“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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