{"id":5984,"slug":"tenderloin-steak-bernardi","title":"Tenderloin steak, Bernardi","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a tenderloin steak","croustades filled with spinach in cream","artichoke bottoms filled with macédoine of vegetables","sauce Madère"],"ingredients_norm":["tenderloin steak","croustades filled with spinach in cream","artichoke bottoms filled with macedoine of vegetable","sauce madere"],"steps":["Broil a tenderloin steak.","Place on a platter and garnish with croustades filled with spinach in cream, and artichoke bottoms filled with macédoine of vegetables.","Pour some sauce Madère over the meat."],"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:w111:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"cf5e86b2090a70bc1647eb7d5cd480cdc136792d0b75f98fc9e791a678521cd8","created_at":"2026-08-02T16:47:53Z","updated_at":"2026-08-02T16:47:53Z","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-steak-bernardi"}