{"id":5437,"slug":"roast-tenderloin-of-beef-berthieu","title":"Roast tenderloin of beef, Berthieu.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["roasted tenderloin of beef","stuffed cucumbers","stuffed olives","peas au beurre","potatoes château","sauce Madère"],"ingredients_norm":["roasted tenderloin of beef","stuffed cucumber","stuffed olive","peas au beurre","potatoes chateau","sauce madere"],"steps":["Garnish the roasted tenderloin with stuffed cucumbers, stuffed olives, peas au beurre, and potatoes château.","Serve sauce Madère separate."],"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:w76:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"d110db2f15c39a9fd4c161b8f9aee5599e72ca7c3f39a3eff7d65f06ede3c09c","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","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/roast-tenderloin-of-beef-berthieu"}