{"id":4484,"slug":"sirloin-steak-marchand-de-vin","title":"Sirloin steak, marchand de vin","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four slices of sirloin steak, about one-half inch thick","salt and pepper","flour","three ounces of butter","two shallots","one-half glass of claret","one spoonful of meat extract","juice of one lemon","some chopped parsley"],"ingredients_norm":["sirloin steak about half inch thick","salt and pepper","flour","butter","shallot","claret","meat extract","juice of lemon","parsley"],"steps":["Cut four slices of sirloin steak about one-half inch thick, season with salt and pepper, and roll in flour.","Have three ounces of hot butter in a pan and fry the steaks for two minutes.","Remove the steaks to platter.","Chop two shallots very fine and put in pan, allow to become hot, add one-half glass of claret, and reduce one-half.","Then add one spoonful of meat extract, the juice of one lemon, and some chopped parsley and pour over the steaks.","Garnish with 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:w15:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0fe119f880d00780ac763e9a1f5ba6be878aa0392ab0397c9c67db36b94383e6","created_at":"2026-08-02T16:37:02Z","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/sirloin-steak-marchand-de-vin"}