{"id":5153,"slug":"small-tenderloin-steak-fedora","title":"Small tenderloin steak, Fedora.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four small tenderloin steaks","salt and pepper","oil","butter","a thin slice of heated, or fresh-boiled, ham","Bordelaise sauce"],"ingredients_norm":["tenderloin steak","salt and pepper","oil","butter","thin slice of heated or fresh boiled ham","bordelaise sauce"],"steps":["Season four small tenderloin steaks with salt and pepper, roll in oil, and broil; or sauté in butter.","When done place on top of a thin slice of heated, or fresh-boiled, ham, and cover with Bordelaise sauce."],"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:w57:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9c11adc22ba1d67740d68ba658f683f634091e625cfd0c6edcde7c2613c7c62b","created_at":"2026-08-02T16:42:54Z","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/small-tenderloin-steak-fedora"}