Skip to main content
Main

Fillets of Beef Sautes in Their Glaze

Beef fillets sautéed in butter and finished with a beef stock glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 ↓

Fillets of Beef Sautes in Their Glaze

Ingredients

Directions

  1. Season the fillets of beef with salt and pepper.

  2. In a skillet, melt butter over medium heat.

  3. Add the fillets and sauté until browned on both sides.

  4. Pour in beef stock and simmer until the sauce thickens.

  5. Serve the fillets with the glaze drizzled on top.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 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

Fillets of beef
The main protein, which browns on the outside while staying tender inside.
Butter
Adds fat for sautéing, promoting browning and a rich flavor in the pan.
Beef stock
Provides liquid that reduces into the savory glaze coating the fillets.

The step that matters

Sauté until browned on both sides. Browning the fillets through the Maillard reaction builds deep savory flavor. Pan-searing on sufficient heat, without overcrowding, gives color rather than steaming the meat.

“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.

You might also like

Roast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipesBeef BrothBeef Broth67 recipes