{"id":4881,"slug":"fillet-mignon-trianon","title":"Fillet mignon, Trianon","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fillet","Béarnaise sauce","three triangular shaped pieces of truffle","Julienne potatoes"],"ingredients_norm":["bearnaise sauce","triangular shaped pieces of truffle","julienne potato"],"steps":["Dress the fillet on a platter and cover with Béarnaise sauce.","Lay three triangular shaped pieces of truffle on top and garnish with Julienne potatoes."],"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:w40:19","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3516800312a8b01be3af1531131c3b5573748c94fe69f99f9b460cb3a01b83f9","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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-trianon"}