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Filets De Bceuf Pique a LA Macedoine

Beef fillets marinated, slow‑cooked, and served with a garnish of seasonal vegetables and Sauce Espagnole.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and sauce are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 3,650 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Filets De Bceuf Pique a LA Macedoine

Ingredients

Directions

Prepare

  1. Cut out the inner fillet of the sirloin beef and lard it well.

  2. Marinate the beef for 2 to 3 days.

Cook

  1. Place the marinated beef in a brazier and stew it very slowly for 4 to 5 hours.

  2. Prepare a garnish of seasonal vegetables.

Serve

  1. Once the beef is done, glaze it and place it on a serving dish.

  2. Arrange the vegetables around the beef and top with Sauce Espagnole.

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 + saucetop 24% of all pairs
    Smell alikelow
    Cooked together3,650 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Inner fillet of sirloin beef
Forms the main body of the dish, and slow stewing makes it tender.
Seasonal vegetables
Provide colour and freshness alongside the rich beef.
Sauce espagnole
Adds moisture and a rich, savoury coating over the beef and vegetables.

The step that matters

Slow stewing of the beef. Stewing very slowly over 4 to 5 hours lets the connective tissue soften gradually, so the beef becomes tender without drying out. Cooking too fast or too hot can toughen the meat and leave the outside overcooked before the centre is 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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