Chateaubriand - Scott Brothers Butchers (2024)

FAQs

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.

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.

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.

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.

Cut from the thickest section of the fillet, the chateaubriand is perfect for roasting as a joint for a small group, due to it's tenderness and delicate flavour. Allow approximately 200-250g per person.

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.

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.

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.

Prepare a meal your guests will never forget! This package includes two of our two-pound roasts, Taste of Texas special Roast Seasoning, and cooking instructions. Our roasts are individually frozen so you can cook one now and hold the other for another great meal. Each roast serves 3-4.

Is chateaubriand better than cote de bœuf? ›

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 chateaubriand is one of the prized cuts of meat sourced from the fillet head. It's described as deliciously soft, tender and succulent, and is best served medium rare.

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.

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 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.