Why is chateaubriand served for two?

Originally, the two ends of the tenderloin were cut off the main portion and roasted in the oven along with the Chateaubriand, to protect the thicker cut from burning. The two end pieces would burn and were discarded, leaving the Chateaubriand a perfectly medium-rare.

What is chateaubriand served with?

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.

Is chateaubriand the same as beef tenderloin?

The chateaubriand is known by several names – filet mignon roast, tenderloin roast, or simply beef tenderloin. It now translates to mean “a very thick steak cut from the fillet of beef”.

What type of meat is chateaubriand?

beef tenderloin steak
Chateaubriand is a very tender cut of beef tenderloin steak.

What does Chateaubriand mean in French?

Wiktionary. chateaubriand. noun. a very thick tenderloin steak of beef.

What does Chateaubriand translate to in English?

Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking.

How did the dish Chateaubriand get its name?

There are several stories about what the original dish was. Dishes are often invented by famous chefs. With French origins, the Larousse Gastronomique indicates that the dish chateaubriand was created by the namesake’s personal chef, Montmireil, for the Vicomte François-René de Chateaubriand, at that time (1822) Ambassador of France in England.

How big does a Chateaubriand steak have to be?

He took a cut of beef from the tenderloin, just down from the filet mignon, coated it in butter, seasoned it with black pepper and grilled it. This cut, now synonymous with the recipe, is a thick steak (about 1 1/4 to 1 1/2-inches thick), large enough to serve at least two people. Traditionally, Chateaubriand is served rare, in fact very rare.

Who was the first person to make Chateaubriand sauce?

In modern practice though, Chateaubriands are served with any of the sauces and garnishes suitable for Tournedos and fillet steaks”. While he gives the name to the cut of meat, Escoffier only mentions the Vicomte François-René de Chateaubriand as being the inventor of the sauce named after him.

What was Francois Rene de Chateaubriand’s father like?

Chateaubriand’s father was a morose, uncommunicative man, and the young Chateaubriand grew up in an atmosphere of gloomy solitude, only broken by long walks in the Breton countryside and an intense friendship with his sister Lucile.