{"id":5510,"slug":"roast-tenderloin-of-beef-vert-pre","title":"Roast tenderloin of beef, vert pré","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["tenderloin of beef","French string beans","butter","Julienne potatoes","sauce Madère"],"ingredients_norm":["tenderloin of beef","french string bean","butter","julienne potato","sauce madere"],"steps":["Roast a tenderloin of beef, and place on a platter.","Garnish with French string beans in butter, and Julienne potatoes.","Pour a little sauce Madère over the tenderloin; and also serve sauce 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:w81:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0017723da66e13aa795f00181f5aab38a661747a6bad906cf1a961c97ba97198","created_at":"2026-08-02T16:45:30Z","updated_at":"2026-08-02T16:45:30Z","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-vert-pre"}