{"id":5869,"slug":"small-tenderloin-steak-cercle-militaire","title":"Small tenderloin steak, Cercle Militaire","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Four small tenderloin steaks","Salt","Pepper","Oil","Four whole lamb kidneys","Four artichokes","Butter","Six chopped shallots","A piece of lemon","A little chopped parsley"],"ingredients_norm":["tenderloin steak","salt","pepper","oil","whole lamb kidney","artichoke","butter","shallot","lemon","little chopped parsley"],"steps":["Season four small tenderloin steaks with salt and pepper, roll in oil, and broil.","Broil in the same manner, and at the same time, four whole lamb kidneys.","When done place the steaks on a platter with the kidneys on top.","Boil four artichokes, remove the leaves, and toss the bottoms in a sauté pan with a little butter.","Season with salt and pepper, and use to garnish the steaks.","Heat two ounces of butter in a sauté pan, add six chopped shallots, when hot add a piece of lemon and a little chopped parsley, and pour over the kidneys and steaks."],"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:w103:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"10579aa70354b0bbd96d6afa99aff11efd7ad3aaa5a191bb1e7981e2432e8b0d","created_at":"2026-08-02T16:46:31Z","updated_at":"2026-08-02T16:46:31Z","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/small-tenderloin-steak-cercle-militaire"}