{"id":5600,"slug":"tenderloin-of-beef-gambetta","title":"Tenderloin of beef, Gambetta.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a roast tenderloin of beef","onions glacés","fresh mushrooms sauté in butter","sauce Madère"],"ingredients_norm":["roast tenderloin of beef","onions glace","fresh mushrooms saute in butter","sauce madere"],"steps":["Put a roast tenderloin of beef on a platter.","Garnish on one side with onions glacés, and on the other side with fresh mushrooms sauté in butter.","Serve sauce Madère on top of the beef, and also separate in a bowl."],"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:w86:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"d43c91ab43d1e58784cbc86e543e5ca6a11db81e4600d3c5b8bfa4fd41a29c65","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-gambetta"}