Chateaubriand (dish)
Front cut of a beef tenderloin / From Wikipedia, the free encyclopedia
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Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking.[1] While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin the Chateaubriand.
Type | Tenderloin cut of beef |
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Place of origin | France |
Created by | Chef Montmireil named this dish after Vicomte François-René de Chateaubriand |
Serving temperature | Hot (45 to 50 °C (113 to 122 °F)) for rare meat served either on a hot plank or on a platter |
Main ingredients | Tenderloin front cut |
Variations | Planked Chateaubriand Chateaubriand Bouquetiere Chateaubriand with Duchesse Potatoes Chateaubriand sauce Béarnaise Chateaubriand sauce Colbert Chateaubriand Maitre d'Hôtel Liée |
In the gastronomy of the 19th century the steak for Chateaubriand could be cut from the sirloin,[2] and served with a reduced sauce named Chateaubriand sauce or a similar, that was prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. It was also traditionally served with mushrooms.[2][3][4]