{"id":5136,"slug":"filet-mignon-cheron","title":"Filet mignon, Chéron","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four small tenderloin steaks","salt","pepper","oil","butter","Béarnaise sauce","a slice of truffle","one artichoke bottom filled with macédoine of vegetables"],"ingredients_norm":["tenderloin steak","salt","pepper","oil","butter","bearnaise sauce","truffle","artichoke bottom filled with macedoine of vegetable"],"steps":["Sprinkle four small tenderloin steaks with salt and pepper, roll in oil, and broil; or sauté in pan with butter.","Place on a platter, cover with Béarnaise sauce, lay a slice of truffle on top of each, and have for each fillet one artichoke bottom filled with macédoine of vegetables."],"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:w56:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"a9b65c2a2cf31abe0ed8818552868d2e69478190b09a83805a7824ae41aa3a21","created_at":"2026-08-02T16:42:11Z","updated_at":"2026-08-02T16:42:11Z","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/filet-mignon-cheron"}