{"id":5932,"slug":"filet-mignon-monegasque","title":"Filet mignon, Monegasque","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["small tenderloin steaks","broiled tomato slices","bottoms of fresh artichokes","Parisian potatoes","sauce Madère","sliced green olives"],"ingredients_norm":["tenderloin steak","broiled tomato slice","bottoms of fresh artichoke","parisian potato","sauce madere","green olive"],"steps":["Broil some small tenderloin steaks.","Place on a platter.","Lay a slice of broiled tomato on top of each steak.","Garnish with the bottoms of fresh artichokes filled with Parisian potatoes.","Pour sauce Madère, to which has been added some sliced green olives, over the steaks."],"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:w107:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"4b0b0f13287c97f8132113672e46f391680560ddf5c21271bfa7bc71f53c4689","created_at":"2026-08-02T16:47:44Z","updated_at":"2026-08-02T16:47:44Z","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-monegasque"}