Translate 'chateaubriand' from French to English (2024)

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Translate 'chateaubriand' from French to English? ›

Meaning of chateaubriand in English

noun. cha·​teau·​bri·​and (ˌ)sha-ˌtō-brē-ˈän(d) (ˌ)sha-ˌtō-brē-ˈäⁿ often capitalized. : a large tenderloin steak usually grilled or broiled and served with a sauce (such as béarnaise)

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 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 is cut from the tenderloin of a cow, which is the long muscle found on the lower two sides of the cow's spine. Its long tapering shape contains three parts: the butt end, the centre cut, and the tail. The prized cut of beef can be sliced into steaks, or kept whole for the perfect roasting joint.

The chateaubriand is known by several names – filet mignon roast, tenderloin roast, or simply beef tenderloin. At Omaha Steaks, we refer to this decadent cut of beef as a chateaubriand. This French word is named after 19^th-century French Romantic writer, François-René de Chateaubriand, who enjoyed this cut of beef.

Chateaubriand (pronounced shaa-tow-bree-aand) refers to a larger cut of meat that is the most center part of a beef tenderloin. Meant to serve at least two people, it has a high price tag because the meat is taken from the most expensive part of the animal.

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

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 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.

What's the difference between Delmonico and chateaubriand? ›

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.

The same part of the cow produces both the Filet Mignon and the Chateaubriand. The beef tenderloin is located deep in the middle of the animal's body, where the rump and the end of the rib cage come together. The filets come from the narrow end of the tenderloin, giving it superior tenderness.

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.

Set the meat thermometer to the desired internal temperature and insert the probe horizontally into the centre of the meat. Place the meat in the preheated oven with the thermometer cord through the door. Internal meat temperature: 60 - 65ºC. Approximate cooking time at 80ºC: 60 - 90 minutes.

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.

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.

Meaning of chateaubriand in English

a large, thick piece of fillet steak (= good-quality meat cut from the middle part of a cow's back): We had chateaubriand, served with béarnaise sauce and croquette potatoes.

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.

Meaning:high, noble, exalted. Briand as a girl's name is a variant of Brianda (Spanish) and Brianna (Irish, Gaelic, Celtic), and the meaning of Briand is "high, noble, exalted".

Translation of mignon – French-English dictionary

a cute baby. What a sweet little baby!