{"id":4880,"slug":"fillet-mignon","title":"Fillet mignon","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a very small tenderloin steak","butter","maître d'hôtel sauce","watercress","half of lemon"],"ingredients_norm":["tenderloin steak","butter","maitre d'hotel sauce","watercress","lemon"],"steps":["Broil or sauté in pan with butter.","Serve with maître d'hôtel sauce, and garnish with watercress and half of lemon."],"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:w40:18","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b915f916bc4dd86b7a5b3780977fb83d24869f9146a208f2499f3733a95c81b2","created_at":"2026-08-02T16:40:36Z","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/fillet-mignon"}