{"id":5080,"slug":"tenderloin-of-beef-brillat-savarin-2","title":"Tenderloin of beef, Brillat Savarin.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["tenderloin of beef","sauce Madère","stuffed fresh mushrooms","stuffed tomatoes"],"ingredients_norm":["tenderloin of beef","sauce madere","stuffed fresh mushroom","stuffed tomato"],"steps":["Roast tenderloin of beef, sauce Madère, garnished with stuffed fresh mushrooms and stuffed tomatoes."],"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:w53:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.7,"content_hash":"a1bd59f77b77eea21049adaa2c63581ae7791b58886ea51bfc8e228c3e3c7ba5","created_at":"2026-08-02T16:41:08Z","updated_at":"2026-08-02T16:41:08Z","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/tenderloin-of-beef-brillat-savarin-2"}