Chateaubriand - John Sheppard Butchers (2024)

FAQs

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.

Like the filet mignon, chateaubriand is taken from the fillet, or tenderloin. The filet mignon comes from the small, narrow end, and the chateaubriand is taken from the thick end of the fillet, yielding enough meat that the dish is customarily served for two.

A chateaubriand is a filet mignon roast, simply put. Chateaubriand is also the most decadent, tender beef roast and is perfect for special occasions and holidays.

Chateaubriand is cut from the head of the fillet and is an outstanding joint. With delicate marbling throughout, this cut is best served rare or medium-rare so that you can enjoy its tender meat and superb flavour.

Chateaubriand is a thicker cut of beef that comes from the same part of the cow as filet mignon. However, it is cut from the thicker end of the tenderloin, which means it has more fat running through the meat. This fat gives chateaubriand a richer, more buttery flavor than filet mignon.

Chateaubriand steak commands a higher price than all other tenderloin cuts because it comes from the one and only center of the tenderloin.

Today, a chateaubriand is generally agreed-upon to be a large center cut filet mignon, roasted and served alongside potatoes and a sauce (appropriately named chateaubriand sauce) usually made with shallots, beef or veal stock, white wine, tarragon, and butter.

Consistently rich in flavour, lean and succulent the chateaubriand has a well earned reputation as one of the finest beef cuts. Recommended to be cooked Rare to Medium Rare.

Chateaubriand (pronounced "sha-toe-bree-AHN") is a culinary term, which, like Delmonico steak, manages to convey meaning while remaining all but undefinable. In fact, when defined broadly enough, the words "chateaubriand "and "Delmonico steak" could conceivably be used to refer to the same piece of meat.

Since a filet mignon roast has that great mild flavor, you want to get a nice hard sear on the outside. That's why, for my pan-seared chateaubriand, I pan-sear before putting it in the oven. What you're going to do is get a nice hot cast iron pan, and sear all the sides of that roast for a few minutes each.

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.

Typically you can share a chateaubriand between two people and create a remarkable event from this cut of beef. The chateaubriand is notoriously lighter as it does not have the same high fat content as other cuts. Deliciously soft, juicy and flavoursome, the chateaubriand is the perfect choice for every occasion.

It is more marbled than the Chateaubriand and therefore more chewy and expressive in taste. The Côte de Boeuf is very similar to the Entrecote, or Rib Eye steak, which many gourmets consider the best Steak of all.

The very on trend tomahawk is exactly the same cut but with the rib bone left at full length which makes for a real showstopper. The chateaubriand is essentially a very fancy off-cut of the fillet. All of these benefit from a great sear, woody herbs, garlic, and a generous portion of butter.

The delectable Chateaubriand steak cut comes from the center of the tenderloin, arguably the most tender part of the cow. It's often the highlight of romantic dinners, gourmet cookouts, and special occasions.

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.

A 12-ounce portion of chateaubriand will set you back $2,500 at Wagyumafia, a restaurant in Tokyo's Akasaka neighborhood devoted to the spendy, world-famous protein.