{"id":5565,"slug":"tenderloin-of-beef-moderne","title":"Tenderloin of beef, moderne.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["tenderloin of beef","small patties","string beans","peas in butter","rissolée potatoes","Madeira sauce"],"ingredients_norm":["tenderloin of beef","patty","string bean","peas in butter","rissolee potato","madeira sauce"],"steps":["Roast the tenderloin of beef.","Place on a platter.","Garnish with several small patties; some of them filled with string beans, and some filled with peas in butter.","Also garnish with rissolée potatoes.","Serve Madeira sauce separate, besides pouring a little over the tenderloin."],"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:w84:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"8f2c6262a0988d7ecfaeb6b9758e1b08dbb4d2fb83de90b59387248ae9277821","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-moderne"}