Chateaubriand is a classic French dish that is widely considered one of the most luxurious cuts of beef. It is a thick steak cut from the center of a beef tenderloin, and is typically served with a rich sauce and various side dishes. The dish is named after François-René de Chateaubriand, a French writer, politician, and diplomat who lived in the 18th and 19th centuries. In this article, we will explore the history of Chateaubriand and how it became one of the most iconic dishes in French cuisine.
The origins of Chateaubriand beef
The story of Chateaubriand begins with the man it is named after, François-René de Chateaubriand. Chateaubriand was born in Saint-Malo, France in 1768. He grew up in a noble family and received a classical education, studying literature and philosophy. He is best known for his writings, which include novels, essays, and memoirs. His most famous work is "Mémoires d'outre-tombe," a monumental autobiography that he worked on for much of his life.
While Chateaubriand was renowned for his literary accomplishments, he also had a taste for fine food and drink. He was known to be a gourmand and enjoyed hosting elaborate dinners with his friends and acquaintances. It is said that he was the first to order a steak cut from the center of a beef tenderloin, which would later become known as Chateaubriand.
The story goes that Chateaubriand was dining at a Parisian restaurant when he requested a tenderloin steak. The chef, not wanting to disappoint his esteemed guest, cut a thick steak from the center of the tenderloin and grilled it to perfection. Chateaubriand was so impressed with the dish that he asked the chef to name it after him, and thus the Chateaubriand was born.
The classic preparation of Chateaubriand beef
The dish quickly became popular in France, and it wasn't long before it was being served in fine restaurants throughout the country. The classic preparation involves seasoning the steak with salt and pepper and grilling it over high heat. It is then served with a rich sauce, such as Béarnaise or bordelaise, and accompanied by various side dishes, such as roasted potatoes, grilled vegetables, or a crisp salad.
Over the years, Chateaubriand has remained a staple of French cuisine and has even spread to other parts of the world. The dish has been featured on the menus of some of the world's most prestigious restaurants, and has been enjoyed by everyone from royalty to celebrities to everyday foodies.
How Chateaubriand beef became popular in the United States
In the 1950s and 1960s, there was a growing interest in French cuisine and fine dining in the United States. This was in part due to the influence of French chefs like Julia Child, who introduced Americans to classic French dishes and cooking techniques through her cookbook "Mastering the Art of French Cooking" and her popular television show "The French Chef."
As interest in French cuisine grew, so did the popularity of Chateaubriand beef. The dish was featured on the menus of some of the most prestigious restaurants in the country, and was often served as a special occasion or celebratory meal. It was also a popular choice for dinner parties and entertaining at home.
Order your Chateaubriand beef from Grumpy Butcher
You can enjoy Chateaubriand beef of the finest cut from Grumpy Butcher. This delectable dish is fully cooked sous vide roast beef tenderloin and is served in some of the finest restaurants in New York and Miami. You can easily prepare this dish at home in just under fifteen minutes.
FAQs
It is a thick steak cut from the center of a beef tenderloin, and is typically served with a rich sauce and various side dishes. The dish is named after François-René de Chateaubriand, a French writer, politician, and diplomat who lived in the 18th and 19th centuries.
What is so special about chateaubriand? ›
These days, Chateaubriand is a fancy way of promising a diner a very tender steak cut from the thickest part of beef tenderloin; this is the long tapering muscle found directly on the lower two sides of the animal's spine.
What is the origin of the chateaubriand? ›
It is widely presumed that the dish was named for the French writer and nobleman François-Auguste-René de Chateaubriand, a wealthy aristocrat whose personal chef created it in his honour in the early 1800s.
What cut of beef is used for chateaubriand? ›
The chateaubriand is cut from the tenderloin, which is part of the loin primal. This is the same subprimal as the filet mignon, the origin of the most tender steak cut. This highly prized cut of beef only represents 2-3% of the total animal.
What does "chateaubriand" mean in French? ›
noun. a very thick tenderloin steak of beef.
Is filet mignon the same as chateaubriand? ›
Chateaubriand Versus Filet Mignon
Both of these cuts hail from the same super-tender part of the cow. The difference is size. Chateaubriand is a larger roast meant for serving at least two people. While filet mignon refers to a single-serve cut of meat.
Why is chateaubriand so expensive? ›
Chateaubriand steak commands a higher price than all other tenderloin cuts because it comes from the one and only center of the tenderloin.
Why is chateaubriand served for two? ›
Chateaubriand is usually pan-seared on the outside to seal in the juices, then finished for a few minutes in a hot oven like a small roast. Why is Chateaubriand always served for two? The center section of the beef tenderloin used for Chateaubriand weighs about 12 ounces and is most often prepared as a small roast.
Is porterhouse the same as chateaubriand? ›
Chateaubriand is just a big ole hunknof filet. Which if your porterhouse is big enough...would have. I had that once, the short but yet thick cut.
Is chateaubriand always for two? ›
This highly-prized cut of beef is cut from the tenderloin and has often been referred to by several names: the fillet mignon roast, a tenderloin roast, or a beef tenderloin. Typically you can share a chateaubriand between two people and create a remarkable event from this cut of beef.
In fact, when defined broadly enough, the words "chateaubriand "and "Delmonico steak" could conceivably be used to refer to the same piece of meat. Indeed, some wonder whether either term refers to a specific cut at all, or rather a particular method of preparing it.
What's the best way to cook chateaubriand? ›
Sear the beef at high temperature, turning frequently until coloured all over – around 5 minutes should be sufficient. Roasting is likely to take approximately 1 hour. Aim for 49-51°C for rare, 53-55°C for medium-rare, 57-59°C for medium.
Why is chateaubriand called chateaubriand? ›
As legend has it, the chateaubriand was named after a French aristocrat named François-René de Chateaubriand, whose chef invented a method of cooking a large, boneless cut of beef by wrapping it in poor-quality steaks (sometimes recounted as the smaller end pieces from the filet), tying it up, grilling it until charred ...
What is chateaubriand normally served with? ›
Châteaubriand is a recipe and method that was named after French statesman and author François Châteaubriand. This dish features roasted, and sliced center-cut beef tenderloin that is served with buttered potatoes and béarnaise sauce.
What is the difference between Beef Wellington and chateaubriand? ›
If you want to dress up your chateaubriand just a bit, one show-stopper of a traditional recipe is Beef Wellington. Essentially, it's chateaubriand coated in mushroom duxelles and liver pâté and rolled in puff pastry. There are many fabulous recipes for this classic if you want to spend the time.
Why is chateaubriand served for two people? ›
Chateaubriand is usually pan-seared on the outside to seal in the juices, then finished for a few minutes in a hot oven like a small roast. Why is Chateaubriand always served for two? The center section of the beef tenderloin used for Chateaubriand weighs about 12 ounces and is most often prepared as a small roast.
What's the difference between a ribeye and a chateaubriand? ›
The chateaubriand is made from the tenderloin and the ribeye is a cut from the rib section. They're both prime cuts but cut from different parts of the cow.
Is chateaubriand the best cut? ›
Chateaubriand is seen to be one of the most luxurious beef cuts across the globe due to its incredibly soft texture and wonderful depth of flavours. This great cut of meat is more than ideal for special occasions and dining with friends.
