{"id":4325,"slug":"beef-steak-provencale","title":"Beef steak, Provençale","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a small sirloin steak","butter","Béarnaise sauce","a little puree of tomatoes","round potato croquette","Julienne potatoes"],"ingredients_norm":["sirloin steak","butter","bearnaise sauce","little puree of tomato","round potato croquette","julienne potato"],"steps":["Cook a small sirloin steak sauté in butter, and season well.","Cover one-half of the steak with Béarnaise sauce.","Cover the other half with Béarnaise sauce mixed with a little puree of tomatoes.","On top of each half place a round potato croquette the size of a walnut.","Place some Julienne potatoes around the steak."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w5:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"c5737ebfab1977abf7088cc56f13265ad8a9d4132383fce5e4fcc21fe240818e","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T16:34:53Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/beef-steak-provencale"}