{"id":5202,"slug":"tenderloin-of-beef-voisin","title":"Tenderloin of beef, Voisin","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["tenderloin of beef","fresh artichoke bottoms","tomatoes","butter","salt and pepper","sauce Choron"],"ingredients_norm":["tenderloin of beef","fresh artichoke bottom","tomato","butter","salt and pepper","sauce choron"],"steps":["Roast tenderloin of beef.","Garnish with fresh artichoke bottoms filled with tomatoes cut in small squares, sautéed in butter, and well seasoned.","Serve sauce Choron separate."],"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:w60:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b0ca60d3c2e9a74ad1868dd11fb5ae0ad79997077d4d84f96661d551cc0acd4a","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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-voisin"}