Chateaubriand | Origins, Definition, Sauce, & Methods for Making and Serving (2024)
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chateaubriand, beef tenderloin dish of French origin that is made of a thick cut of fillet and often served with a sauce of shallots and wine or with sauce béarnaise, which adds tarragon, egg yolks, and butter to those ingredients.
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. Another origin story attributes it to a chef at the popular Paris restaurant Champeaux who was active later in the 19th century.
Whatever the case, chateaubriand is considered a creation of Paris, where beef is a mainstay of the diet. Even there, because of its high cost, it is mostly reserved for special occasions. 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.
Whereas many French beef cuts are roasted, the chateaubriand is grilled or cooked under a broiler. Most recipes call for it to be cooked rare or medium-rare. Chateaubriand is typically served with roasted potatoes and asparagus, accompanied by red wine.
Chateaubriand is actually a recipe which is usually grilled or broiled and served with Bearnaise and chateau potatoes, which are trimmed into olive shapes and sauteed in butter. It is normally cut from the center part of the tenderloin big enough for two people.
https://en.wikipedia.org › wiki › Chateaubriand_(dish)
, beef tenderloin dish of French origin that is made of a thick cut of fillet and often served with a sauce of shallots and wine or with sauce béarnaise, which adds tarragon, egg yolks, and butter to those ingredients. chateaubriand with demi-glace.
It is common to serve a sauce with a Chateaubriand steak and these are often wine-based, creamy and rich, sometimes with mushrooms; highly flavoured sauces, unless in very small portions more like a garnish, will swamp the delicacy of flavour for which you have paid a premium.
a large, thick piece of tenderloin steak (= good-quality meat cut from the middle part of a cow's back): We had chateaubriand, served with béarnaise sauce and croquette potatoes.
Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking.
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. This roast-size filet mignon is designed to impress with mild, delicate beef flavor and incredible tenderness.
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.
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 (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.
This is a premium cut of beef known for its buttery texture and rich beef flavor. The chateaubriand pairs beautifully with the earthy, umami flavor of the mushroom duxelles that it's topped with, and the puff pastry that it's wrapped in adds that extra layer of luxurious flavor and texture.
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.
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.
The chateaubriand is a fillet mignon roast and a truly magnificent cut of meat renowned for its decadent and tender bite. 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.
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.
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