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Boast Beef Steak

A beef rump steak stuffed with forcemeat, roasted and basted, served with brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Boast Beef Steak

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.

Prepare

  1. Flatten the beef slice on a table and sprinkle the inside with coarse sea salt and cayenne or black pepper.

  2. Make a roll of forcemeat, adding minced onion or shallot and spices as desired.

  3. Place the forcemeat on one end of the steak and roll it up tightly, securing it with skewers and kitchen twine.

Roast and serve

  1. Cover the rolled steak with buttered paper and roast in a 350°F (175°C) oven for 1.5 hours or longer, depending on size.

  2. Remove the paper.

  3. Flour the meat.

  4. Baste it well with butter while roasting.

  5. Serve with brown gravy poured over the steak.

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. Pepper + buttertop 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

Beef rump
Forms the main body of the dish and provides the meaty texture once roasted.
Forcemeat
Fills the rolled steak, adding moisture and savory flavour as it cooks inside the beef.
Butter
Basting fat that promotes browning and adds richness to the roasting surface.

The step that matters

Rolling and securing the steak. A tightly rolled, well-secured steak holds the forcemeat in place during roasting. Loose rolls can open and let filling escape, and uneven thickness cooks unevenly.

“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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