Chateaubriand steak

Chateaubriand steak is a meat dish that is traditionally made from a thick cut from the tenderloin filet. It is named after François-René de Chateaubriand, a French statesman and writer who served as a diplomat for Napoleon Bonaparte and later became a prominent figure in French literature.

History

The Chateaubriand steak is believed to have been created by personal chef Montmireil for Chateaubriand, who was then the ambassador of France in England. The dish was originally prepared with a large cut of sirloin steak, but over time, it has evolved to be made with the more tender and flavorful tenderloin.

Preparation

The Chateaubriand steak is typically cut to a thickness of about 3-4 inches. It is then seasoned with salt and pepper, seared on all sides in a hot pan, and finished in the oven. The steak is traditionally served medium-rare, allowing the natural flavors of the beef to shine through.

The steak is often accompanied by a Chateaubriand sauce, which is a reduction of white wine, shallots, tarragon and demi-glace. This sauce, also known as béarnaise sauce, is drizzled over the steak just before serving.

Serving

Chateaubriand steak is typically served as a meal for two, as the cut of meat is quite large. It is often accompanied by vegetables such as potatoes and asparagus, and is traditionally served with a glass of red wine.

In popular culture

The Chateaubriand steak has been featured in various forms of media, including films, television shows, and books. It is often portrayed as a dish that is reserved for special occasions or romantic dinners.

See also

• List of steak dishes
• French cuisine
• François-René de Chateaubriand

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