{"id":4892,"slug":"fillet-of-beef-charcutiere","title":"Fillet of beef, Charcutière","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["tenderloin of beef","brown gravy (sauce Madère)","twelve small glacéed onions","six sliced sour pickles","twelve heads of French mushrooms or fresh mushrooms sauté in butter","one cup of tomato sauce","salt and pepper"],"ingredients_norm":["tenderloin of beef","brown gravy","glaceed onion","sour pickle","french mushrooms or fresh mushrooms saute in butter","tomato sauce","salt and pepper"],"steps":["Roast tenderloin of beef.","Serve with brown gravy (sauce Madère), to which has been added twelve small glacéed onions, six sliced sour pickles, and twelve heads of French mushrooms or fresh mushrooms sauté in butter.","Before serving add a cup of tomato sauce, and season well with salt and pepper."],"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:w41:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4efcac692697b7929026ad3f81e32b418dd14456c02ad61d6d664ec62a0fbf7f","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-of-beef-charcutiere"}