{"id":5340,"slug":"fillet-of-beef-saute-balzag","title":"Fillet of beef sauté, Balzag","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["4 small tenderloin steaks","Salt and pepper","Butter","1 pint of sauce Madère","1 dozen small chicken dumplings","1 dozen stuffed olives","2 sliced truffles"],"ingredients_norm":["tenderloin steak","salt and pepper","butter","sauce madere","chicken dumpling","stuffed olive","truffle"],"steps":["Season four small tenderloin steaks with salt and pepper, and sauté in butter.","Place on a platter.","Make a pint of sauce Madère, and add to it one dozen small chicken dumplings, one dozen stuffed olives and two sliced truffles.","Pour over the fillets."],"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:w69:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"1d43654a0355e040d06e8cc9c06a572eb06d3fc8d5f6c6ecbe3f305c5c5b17e0","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T16:42:55Z","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-saute-balzag"}