{"id":5108,"slug":"filet-mignon-marechale","title":"Filet mignon, Maréchale","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four small tenderloin of beef steaks","four heads of fresh mushrooms","four shallots","two truffles","a small glass of sherry wine","two cupfuls of brown gravy","salt","Cayenne pepper"],"ingredients_norm":["tenderloin of beef steak","fresh mushroom","shallot","truffle","sherry wine","cupfuls of brown gravy","salt","cayenne pepper"],"steps":["Broil or sauté four small tenderloin of beef steaks, and season well.","Slice four heads of fresh mushrooms and chop four shallots.","Put them in a casserole and simmer until done, then add two truffles sliced fine, and a small glass of sherry wine, and reduce until nearly dry.","Then add two cupfuls of brown gravy, and cook again for five minutes, season with salt and Cayenne pepper, and pour over the fillets, on a platter."],"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:w54:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"a9baf1c9f9509fd380b60af48e53a9d22d3fcf9f5ac1b7cef5e7635c3797ae00","created_at":"2026-08-02T16:41:08Z","updated_at":"2026-08-02T17:11:32Z","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-marechale"}