Also called
The thick centre cut of the beef tenderloin, traditionally cut from a section large enough to serve two. Pan-seared then finished in the oven, served sliced with sauce béarnaise or sauce chateaubriand (a reduction of white wine, shallots, herbs, and demi-glace). Named for François-René de Chateaubriand, the 19th-century French statesman and writer whose chef Montmireil reportedly created the preparation. The cut sits between filet mignon (the smaller tail-end medallions) and the tournedos cuts.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Chateaubriand | |
| 🇬🇧United Kingdom | Chateaubriand | |
| 🇲🇽Mexico | Chateaubriand | |
| 🇦🇷Argentina | Chateaubriand | |
| 🇫🇷France | Chateaubriandprimary | Named for the 19th-century writer-statesman; the preparation is attributed to his chef Montmireil. |
| 🇪🇸Spain | Chateaubriand | |
| 🇵🇹Portugal | Chateaubriand | |
| 🇧🇷Brazil | Chateaubriand | |
| 🇮🇹Italy | Chateaubriand | |
| 🇩🇪Germany | Chateaubriand |
Free Chateaubriand reference card
Diagram, cooking notes, and 8 names on one printable page.
Free. One-page reference.
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