{"id":6310,"slug":"tournedos-massenet","title":"Tournedos Massenet","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["small tenderloin steaks","butter","salt","pepper","hearts of artichokes","cèpes","tomatoes","French fried onions","Olivette potatoes","sauce Madère"],"ingredients_norm":["tenderloin steak","butter","salt","pepper","hearts of artichoke","cepe","tomato","french fried onion","olivette potato","sauce madere"],"steps":["Sauté small tenderloin steaks in butter, and seasoned with salt and pepper.","Garnish in bouquets with hearts of artichokes cut in four, sliced cèpes, small squares of tomatoes sauté in butter, French fried onions, and Olivette potatoes.","Serve with sauce Madère."],"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:w127:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"194db1f759207c78691b28143f96faa15d6e17943355b49735b1987baf979157","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","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-massenet"}