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Beef Fillets with Wasabi Pikelets and Spicy Beetroot

By bbcfood · From Open Recipes · 13 ingredients
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Why it works: Beetroot and wasabi share more aroma than cooks usually use. They rank in the top 9% of all ingredient pairs, and 5 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Serves 4
Prep30 min
Cook1 hr

Ingredients

Contains: egg (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Beetroot + wasabitop 9% of all pairs
    Aroma overlapstrong
    Mentioned together5 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Beetroot + fenneltop 4% of all pairs
    Aroma overlapstrong
    Mentioned together79 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Garlic + gingertop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together6,402 recipes

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

  4. Fennel + gingertop 4% of all pairs
    Aroma overlapstrong
    Mentioned together253 recipes

    Shared aroma: estragole (anise, licorice).

  5. Vinegar + garlictop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together9,034 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

Flavor stand-ins for the fennel

How well each one fits the dish's main ingredients (beef, beetroot, malt, vinegar, sugar, garlic, ginger):

  1. Cinnamonbetter flavor fit
  2. Corianderbetter flavor fit
  3. Cardamombetter flavor fit
  4. Fennelthe original

Fit is the average pairing score against beef, beetroot, malt, vinegar, sugar, garlic, ginger. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).