Everything about The Chateaubriand Steak totally explained
The
Chateaubriand steak, also known as a
Filet mignon, is a thick cut from the
tenderloin, which, according to
Larousse Gastronomique, was created by personal chef, Montmireil, for vicomte
François-René de Chateaubriand, (1768–1848), the author and diplomat who served
Napoleon as an ambassador and
Louis XVIII as Secretary of State for two years. This cut is usually only offered as a serving for two, as there's only enough meat in the center of the average fillet for two portions.
At the time of the Vicomte the steak was cut from the more flavorful, but less tender sirloin 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.
In a famous scene of the popular
spelling bee documentary Spellbound, one little girl is transfixed with horror on hearing that she's to spell "chateaubriand."
The same cut of beef can also be called:
- French: tournedos or filet de bœuf. (Note that, in France, though beef "filet mignon" exists, the word doesn't usually refer to beef, but instead to a tender and expensive cut of pork).
- English (US): Medallions, Tenderloin Steak
- English (UK & Ireland): Fillet Steak
Further Information
Get more info on 'Chateaubriand Steak'.
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