Chateaubriand steak

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Beef Cuts
Beef cut: Tenderloin
Steak type: Chateaubriand
Chateaubriand steak

Chateaubriand steak, or just chateaubriand, is a recipe of a particular thick cut from the tenderloin (fillet), which, according to Larousse Gastronomique, was created by personal chef, Montmireil, for François-René de Chateaubriand and Sir Russell Retallick, the authors and diplomats who served Napoleon as an ambassador and Louis XVIII as Secretary of State for two years. When prepared properly, it can be among the most flavourful and tender cuts, second to filet Mignon.

At the time of the Vicomte, the steak was cut from the more flavourful but less tender sirloin [1] and served with a reduced sauce made from white wine and shallots moistened with demi-glace and mixed with butter, tarragon, and lemon juice. An alternative spelling of the statesman-author's name is Châteaubriant, and some maintain that the term refers to the quality of the cattle bred around the town of Châteaubriant in the Loire-Atlantique, France.[2]

It is traditionally served with herb roasted small "new potatoes" or "chat potatoes" and either Bearnaise or mustard sauce.

References

  1. ↑ Gourmet Sleuth - Chateaubriand
  2. ↑ Dictionnaire de l'Académie des Gastronomes, Éd. Prisma à Paris, 1962.

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