{"id":4544,"slug":"minced-tenderloin-of-beef-a-l-estragon","title":"Minced tenderloin of beef, à l'estragon","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of tenderloin of beef","two ounces of melted butter","salt and pepper","one spoonful of flour","one cup of bouillon or stock","one teaspoonful of chopped fresh tarragon","one ounce of fresh butter","juice of one lemon"],"ingredients_norm":["tenderloin of beef","butter","salt and pepper","flour","bouillon or stock","fresh tarragon","fresh butter","juice of lemon"],"steps":["Slice one pound of tenderloin of beef in strips one-eighth inch thick and two inches wide, using trimmings or the end piece.","Put two ounces of melted butter in frying pan, and when red-hot add the slices of meat, season with salt and pepper, and fry very quickly over a hot fire; about one minute is required.","Then remove the meat and sprinkle the pan with one spoonful of flour, and allow to become brown, then add one cup of bouillon or stock, boil for five minutes, add one teaspoonful of chopped fresh tarragon, and test as to seasoning.","Then add one ounce of fresh butter and the juice of one lemon.","Pour over the fillets, which have been kept warm in a deep dish."],"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:w19:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"3669389d49c69558f608af76c757e00c225fd3766529d8ba6453d9605555fc05","created_at":"2026-08-02T16:37:04Z","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/minced-tenderloin-of-beef-a-l-estragon"}