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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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