{"id":5485,"slug":"steak-tartare-2","title":"Steak Tartare","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of tenderloin steak","salt","pepper","the yolk of a raw egg","lettuce leaves","fine-chopped white onions","some sliced pickles","capers","chopped parsley"],"ingredients_norm":["tenderloin steak","salt","pepper","yolk of raw egg","lettuce leaf","fine chopped white onion","pickle","caper","parsley"],"steps":["Cut one pound of tenderloin steak very fine, season with salt and pepper, and form in two oval shaped pats.","In the center on top lay the yolk of a raw egg.","Garnish with two lettuce leaves filled with fine-chopped white onions and some sliced pickles; and two leaves filled with capers and chopped parsley.","Serve raw."],"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:w79:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0f8338f1f4589d2d684411a1e4daa639ddc59efc47bd2c0105ebf2727f7a77d9","created_at":"2026-08-02T16:44:05Z","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/steak-tartare-2"}