What is chateaubriand?

Chateaubriand is a dish traditionally consisting of a large center cut from the tenderloin steak. It's named after the French writer and diplomat, François-René de Chateaubriand, whose chef is credited with its creation.

• Definition and Cut: It is typically cut from the head of the tenderloin, providing a thick, wide portion of the meat. This specific cut, prized for its tenderness and flavor, makes it a more premium choice than some other steak cuts. More information about tenderloin steak.

• Preparation: Traditionally, the chateaubriand is grilled or roasted. Often, it's initially cooked between two inferior steaks that are discarded after cooking, a method designed to keep the chateaubriand exceptionally moist. Modern preparations are often simpler. The cooking process is critical to achieve the desired level of doneness.

• Serving: It is usually served with a sauce, often a Béarnaise sauce, Maître d'Hôtel butter, or a simple pan sauce. The sauce selection is key to complementing the rich flavor of the beef. It's generally sliced before serving.

• Accompaniments: Typical accompaniments include roasted vegetables, potatoes (such as gratin dauphinois), and other classic French side dishes. Classic side dishes can enhance the dining experience.

• Historical Context: The dish's association with François-René%20de%20Chateaubriand lends it a certain historical and culinary prestige.