{"id":5689,"slug":"tenderloin-of-beef-cardinalice","title":"Tenderloin of beef, Cardinalice","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a tenderloin of beef","sliced truffles","Madeira wine","tomatoes","salt","pepper","butter","pimento","sauce Béarnaise","tomato sauce"],"ingredients_norm":["tenderloin of beef","truffle","madeira wine","tomato","salt","pepper","butter","pimento","sauce bearnaise","tomato sauce"],"steps":["Roast a tenderloin of beef, and lay sliced truffles heated in Madeira wine, on top.","For each person, garnish with one-half tomato seasoned with salt and pepper, a small bit of butter placed on top and baked in the oven, and one pimento heated in butter.","Serve separate, sauce Béarnaise and tomato sauce mixed."],"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:w91:20","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"732e0bccaf9f833b54fe46036ada8cd0514a82db6032a1992edc783cbc4e8cfc","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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-cardinalice"}