Perfect Pairings & Recipes for
Beef Fillet

Exquisite beef fillet flavour pairings and recipes, revealed through data science.

Beef fillet is marked by the unmistakable accents of glutamate and iron, but beneath its umami surface lies a nuanced symphony of subtle flavour notes: beef, protease, and even hints of animal fat that contribute remarkable depth. The key to a remarkable pairing lies in understanding how these elements work together.

To map these harmonies, we analysed thousands of ingredients, breaking each one down across 150 flavour dimensions, identifying which notes complement and contrast. Our exploration reveals, for instance, how the fresh, cooling eucalyptol in herbes de Provence can awaken beef fillet, and how bay leaf's laurelled notes forge a beautiful synergy with its savoury richness.

An ingredient's flavour profile is determined by its core characteristics (e.g. maillard, carnal, and nectarous) enhanced by layers of subtle aroma notes (outer bars). When pairing ingredients, aim for a mix of core traits to build balance, and select complementary aroma notes to create harmony.

The Art of Flavour Pairing

To understand exactly which flavours harmonise, we compiled a database of over 50,000 ingredient pairings commonly used in cooking. We then analysed these pairings, identifying the specific flavour notes that frequently appear together.

The Flavours That Harmonise With Glutamic Notes

Our analysis shows that the flavour of glutamate is strongly associated with the flavour of bay leaf. This suggests we should look for ingredients with a bay leaf flavour when pairing with the glutamic aroma accents of beef fillet.

The recipes below provide inspiration for pairing beef fillet with bay leaf.

Harmonious Flavours Of Beef Fillet

Just as our analysis revealed that glutamate and bay leaf flavour accents often complement each other, we can identify the full profile of flavours that harmonise with each of the flavours present in beef fillet. For instance, the ironny flavours of beef fillet are strongly associated with violic and tomatoey notes.

The accents complementary to the various notes of beef fillet can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of herbes de Provence offers many of the aromas complementary to beef fillet, including rosemary and thyme accents. Because the flavour profile of herbes de Provence has many of the of the features that are complementary to beef fillet, they are likely to pair very well together.

The chart above shows the unique profile of herbes de Provence across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with beef fillet.

Recipes That Pair Beef Fillet With Herbes De Provence

Linked Flavour Notes

Looking at the accents that are most strongly associated with the various flavours of beef fillet, we can identify other ingredients that are likely to pair well.

The left side of the chart above highlights the aroma notes of beef fillet, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the aromas complementary to beef fillet.

What To Drink With Beef Fillet

The thyme notes in rasteau make it a perfect pairing with beef fillet. Likewise, the thyme flavours in côtes catalanes create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of beef fillet below.

Which Vegetables Go With Beef Fillet?

Choose vegetables that cut through its savoriness or anchor its fermented aroma. Salad greens and savoy cabbage offer vibrant, clean counterpoints, their verdant freshness lifting the palate. Carrot add a gentle, oniony brightness, while yellow bell pepper introduces a sophisticated, anise-tinged elegance.

Alternatively, embrace vegetables that harmonise with beef fillet's metallicity. The addition of piquillo pepper, with its subtle solanum notes, can complement the iron beautifully, while green chilli lends a green sweetness.

How Flavonomics Works

We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.

Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.

Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.

We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.

These insights drive our predictive model, which allows us to take any ingredient (e.g., Beef fillet), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.