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Beefsteak, Rolled

A rolled beefsteak stuffed with veal forcemeat, baked in beef stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Beefsteak, Rolled

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Lay the steak flat and spread the veal forcemeat evenly over it.

  3. Roll the steak tightly and secure with kitchen twine.

  4. Season the outside with salt and pepper.

Bake

  1. Place the rolled steak in a baking dish and pour the beef stock over it.

  2. Bake for 1 hour, basting occasionally with the stock.

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. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Steak
Forms the main body of the dish and, once rolled, cooks as one tender, sliceable piece.
Veal forcemeat
Adds a soft, moist filling that keeps the rolled steak juicy as it cooks.
Beef stock
Provides moisture during baking, and basting with it adds flavor to the outside of the steak.

The step that matters

Rolling the steak tightly. A loose roll lets the forcemeat shift and leave gaps, so the filling can fall out or cook unevenly. Tight rolling and twine keep the layers together while the meat cooks.

“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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