{"id":5626,"slug":"fillet-of-beef-dumas","title":"Fillet of beef, Dumas","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a roast tenderloin of beef, or broiled fillet of beef steaks","sauce Madère","a slice of boiled ham","a small can of French mushrooms","potatoes Parisian","artichokes"],"ingredients_norm":["roast tenderloin of beef or broiled fillet of beef steak","sauce madere","boiled ham","french mushroom","potatoes parisian","artichoke"],"steps":["Use a roast tenderloin of beef; or broiled fillet of beef steaks.","Place on a platter, and cover with sauce Madère to which has been added a slice of boiled ham and a small can of French mushrooms cut in small dices.","Garnish one side of the beef with potatoes Parisian, and the other side with artichokes cut in quarters and boiled in salted water."],"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:w88:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"77917503bdbd7e765ae1d49d2b7de3cb73956508764d4df35295740a097badbc","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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-dumas"}