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Finrets Miagnons or Beer Sautris a LA Lyonaise

Beef sauté à la Lyonnaise is a pan‑fried beef fillet served with a lemon‑butter glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Finrets Miagnons or Beer Sautris a LA Lyonaise

Ingredients

Directions

Prepare

  1. Cut the inside fillet of sirloin into pieces the size of your palm.

  2. Heat clarified butter in a sauté pan and season with salt and pepper.

Cook and sauce

  1. Sauté the fillets until cooked on both sides.

  2. Drain the butter.

  3. Add a little glaze, lemon juice, and fresh butter, then stir to coat the meat.

Serve

  1. Arrange the fillets on a plate, pour the sauce over them, and serve hot.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

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

  5. Beef + lemontop 21% of all pairs
    Smell alikemoderate
    Cooked together4,278 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

Inside fillet of sirloin beef
Forms the tender main protein that is cooked quickly in the pan.
Clarified butter
Conducts heat for searing and adds a rich, nutty fat to the pan.
Fresh butter
Added at the end to enrich the sauce and give it a glossy, smooth texture.
Glaze
Adds concentrated meat flavour and body to the sauce.
Lemon juice
Adds acidity that brightens the buttery sauce and balances its richness.

The step that matters

Sauté the fillets until cooked on both sides. Searing over high heat browns the surface through the Maillard reaction, building flavour. Overcrowding or low heat makes the meat steam and turn grey, so brown the pieces in batches if needed.

“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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