{"id":5038,"slug":"tournedos-bordelaise","title":"Tournedos Bordelaise.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["tenderloin steak","butter","beef marrow","Bordelaise sauce"],"ingredients_norm":["tenderloin steak","butter","beef marrow","bordelaise sauce"],"steps":["Either fry in butter or broil a small tenderloin steak.","Dish up on a platter.","Put some sliced parboiled beef marrow on top.","Cover with Bordelaise sauce."],"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:w49:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"08199bb42e6dccbb1b08f20e1c0eaa557aed18b7f77115cfc70eaf2ba976af48","created_at":"2026-08-02T16:41:07Z","updated_at":"2026-08-02T16:41:07Z","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/tournedos-bordelaise"}