{"id":5906,"slug":"small-tenderloin-steak-nicholas-ii","title":"Small tenderloin steak, Nicholas II","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["four small steaks","salt","pepper","two ounces of butter","eight whole truffles","sherry wine","a slice of goose liver sauté in butter","a little sauce Madère"],"ingredients_norm":["steak","salt","pepper","butter","whole truffle","sherry wine","goose liver saute in butter","little sauce madere"],"steps":["Cut four small steaks, and season with salt and pepper.","Put two ounces of butter in a frying pan and fry the steaks, and when nearly done remove them to a casserole.","Heat eight whole truffles in sherry wine, and use them to garnish the steaks.","Also lay on each steak a slice of goose liver sauté in butter.","Pour a little sauce Madère over all."],"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:w105:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"695907df45db25478bc417776ad62f9e91eff4190bbd43198eba746dfc5ac66a","created_at":"2026-08-02T16:47:33Z","updated_at":"2026-08-02T16:47:33Z","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-nicholas-ii"}