{"id":4983,"slug":"larded-tenderloin-of-beef","title":"Larded tenderloin of beef.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["tenderloin of beef","a sliced onion","carrot","celery","a little leek","parsley","one bay leaf","six cloves","one spoonful of whole black peppers","small bits of butter","salt and pepper","one spoonful of flour","two cups of stock","a spoonful of meat extract","one-half glass of good Madeira wine"],"ingredients_norm":["tenderloin of beef","onion","carrot","celery","little leek","parsley","bay leaf","clove","whole black pepper","bits of butter","salt and pepper","flour","stock","meat extract","madeira wine"],"steps":["Lard a tenderloin of beef, after removing the fat and skin.","Put in a roasting pan with a sliced onion, carrot, celery, a little leek, parsley, one bay leaf, six cloves, and one spoonful of whole black peppers.","Put some small bits of butter on top of the tenderloin, season with salt and pepper, and place in a hot oven.","Baste frequently.","After the fillet is done remove to a platter, place the pan on top of the stove and take off the fat except about one spoonful.","Add one spoonful of flour, stir well, and add two cups of stock and a spoonful of meat extract, season with salt and pepper, boil for five minutes, and strain.","Add one-half glass of good Madeira wine, pour half of the sauce over the tenderloin, and serve the rest in a sauceboat.","For the Montbasson variation: Cook the tenderloin as above, but serve with sauce Madère, and garnish with a bouquet of quartered artichokes, glacéd onions, and Parisian 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:w46:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"60202970b50c3ffeb4ee3082e4f546146a0bcbc25f80016ab1e9287ed9185b6c","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/larded-tenderloin-of-beef"}