Flavour
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. One of its most notable features is how it is very nearly heart-shaped when sliced. The meat itself can only be described as sublime, with a beefy but subtle flavour to charm every pallet.
Aroma
Like most cuts of steak, the Chateaubriand has a distinctly beefy smell that is subtle and not overpowering. When cooking you can expect to smell truly spectacular deep but softly intense aromas. When flavouring your chateaubriand you can rely on delicate accompaniments to enhance its naturally tender and subtle flavours. Thyme, rosemary, butter, flaked salt and peppercorns always pair well with beef and that is no exception for the chateaubriand.
Wine pairing
Like nearly all red meats, a succulent red wine is the obvious pairing and as the chateaubriand is a french dish, it might feel right to gravitate towards a delicious french pairing like a Margaux. For this, a divine and rich red will always work but you can look slightly further afield to a gorgeous Californian red, such as a Cabernet Sauvignon.
Sauce pairing
Because the chateaubriand is such a flavourful and simple cut of meat that speaks for itself, you have the option to truly make the steak the star of the dish or to enhance it with bold and beautiful sauces. However, the flavours of the sauce should only enhance the chateaubriand, not mask it.
Red wine sauce - a red wine sauce is one of the most subtle and delicious accompaniments. Made using the excess liquids and red wine, your red wine sauce (or jus) will create the perfect partner to your chateaubriand.
Peppercorn sauce - another popular partner to steak, peppercorn sauce is punchier and adds more bite to the steak. You can add garlic, herbs and shallots to your peppercorn sauce for a richer flavour, as well as cream to soften the pepper flavour.
Bearnaise - Bearnaise is a delightful french sauce made from egg yolks and butter as its base. This rich and thick sauce is a delectable French bistro favourite flavoured with shallots, tarragon and white wine. Some sources state that the traditional recipe for a chateaubriand used a Bernaise sauce.
Mushroom sauce - a delicious mushroom sauce pairs fabulously with most cuts of beef and can be a similarly deep flavour as the peppercorn without the distinct punch of peppercorns. Add white wine or cream to loosen this sauce and pair perfectly with your chateaubriand
Cooking recommendation
To truly experience the best of the chateaubriand, we recommend cooking it perfectly medium rare, starting in the pan and then finishing in the oven for a truly delicious finish.
Where is it from?
The chateaubriand is a French dish dating back as early as 1822. The actual cut of meat is taken from the sirloin of the cow, an incredibly tender area between the rub and the rump.
History of Chateaubriand Steak
The chateaubriand is a gorgeous cut of meat originating from France. Traditionally the chateaubriand was afforded only by the more affluent French population and was a large, boneless cut of beef prepared by layering it between two or lesser cuts of steaks. This would then be tied into a bundle and roasted or grilled to ensure the inner steak was cooked evenly. Once the outer steaks were cooked, or often charred, they would have been discarded and only the delectable chateaubriand would be served.
Most sources are in agreement that the chateaubriand is not a cut of meat but it is in fact a recipe. It was supposedly created for Francois René Vicomte de Chateaubriand, a French author and statesman, and it was originally created by his chef, Montmireil in 1822.
