{"id":4920,"slug":"roast-tenderloin-of-beef-cubaine","title":"Roast tenderloin of beef, Cubaine","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["beef tenderloin","sauce Madère","stuffed green or red peppers"],"ingredients_norm":["beef tenderloin","sauce madere","stuffed green or red pepper"],"steps":["Roast the beef in the usual manner.","Serve with sauce Madère.","Garnish with stuffed green or red peppers."],"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:w42:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d6a4f0806fa097e8f6c680573c1383583c8eb15fce9ee76f20c27789dd8c0a60","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T16:40:36Z","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-cubaine"}