It’s not as common a dish as it used to be, but one of the fanciest - and most expensive - dishes you might ever encounter on a menu is a chateaubriand, usually served “for two.” The fact that it’s generally listed alongside steaks gives away the fact that it’s also a steak, but what is it, exactly, and why is it called “chateaubriand”?
Like Delmonico steak, the chateaubriand is one of those cuts of steak that isn’t named for a specific cut of meat, and its definition has also changed over the years. As legend has it, the chateaubriand was named after a French aristocrat named François-René de Chateaubriand, whose chef invented a method of cooking a large, boneless cut of beef by wrapping it in poor-quality steaks (sometimes recounted as the smaller end pieces from the filet), tying it up, grilling it until charred, and tossing the outer steaks. The perfectly-cooked inner roast was deemed the chateaubriand. (Perhaps appropriately for someone whose name has been attached to such an opulent dish, Chateaubriand was exiled during the French Revolution.”.)
Today, a chateaubriand is generally agreed-upon to be a large center cut filet mignon, roasted and served alongside potatoes and a sauce (appropriately named chateaubriand sauce) usually made with shallots, beef or veal stock, white wine, tarragon, and butter. The legendary French chef Pierre Franey, in his recipe for The New York Times, suggests wrapping a 7-inch filet in cheesecloth, standing it on its end, and pounding it down until it’s 1 1/2 inches thick, 6 inches in diameter, and round, then cooking it like a steak, but you don’t see too many people doing that any more.
While the techniques may vary, any menu that includes a chateaubriand will take pains to prepare the dish well, and the results are typically delicious. So if you see chateaubriand on a menu and you can spring for it, we suggest you order it, because you’ll receive a beautifully roasted filet mignon alongside a tasty French sauce and potatoes. Some places will even carve it tableside for you. Discover the 50 best steakhouses in America here.
FAQs
These days, Chateaubriand is a fancy way of promising a diner a very tender steak cut from the thickest part of beef tenderloin; this is the long tapering muscle found directly on the lower two sides of the animal's spine.
Is chateaubriand the same as filet mignon? ›
A chateaubriand is a filet mignon roast, simply put. Chateaubriand is also the most decadent, tender beef roast and is perfect for special occasions and holidays. This roast-size filet mignon is designed to impress with mild, delicate beef flavor and incredible tenderness.
Why is chateaubriand so expensive? ›
Chateaubriand steak commands a higher price than all other tenderloin cuts because it comes from the one and only center of the tenderloin.
Why is chateaubriand served for two people? ›
Like the filet mignon, chateaubriand is taken from the fillet, or tenderloin. The filet mignon comes from the small, narrow end, and the chateaubriand is taken from the thick end of the fillet, yielding enough meat that the dish is customarily served for two.
Is porterhouse the same as chateaubriand? ›
Chateaubriand is just a big ole hunknof filet. Which if your porterhouse is big enough...would have. I had that once, the short but yet thick cut.
What's the difference between Delmonico and chateaubriand? ›
Chateaubriand (pronounced "sha-toe-bree-AHN") is a culinary term, which, like Delmonico steak, manages to convey meaning while remaining all but undefinable. In fact, when defined broadly enough, the words "chateaubriand "and "Delmonico steak" could conceivably be used to refer to the same piece of meat.
What steak cut is most expensive? ›
Japanese A5 Wagyu is the most expensive steak you can buy, and for good reason.
Is chateaubriand healthy? ›
First, compare the nutrition details for these two steaks. Filet Mignon has 185 calories per 3-ounce serving, while Chateaubriand provides only 135 calories in a similar serving size. Both are relatively lean, with Chateaubriand having 6 grams of total fat and Filet Mignon having 9 grams of total fat per serving.
Is chateaubriand the best steak? ›
The chateaubriand is notoriously lighter as it does not have the same high fat content as other cuts. Deliciously soft, juicy and flavoursome, the chateaubriand is the perfect choice for every occasion.
How much is chateaubriand for two? ›
Chateaubriand (approx 700g) serves 2 people.
This is a premium cut of beef known for its buttery texture and rich beef flavor. The chateaubriand pairs beautifully with the earthy, umami flavor of the mushroom duxelles that it's topped with, and the puff pastry that it's wrapped in adds that extra layer of luxurious flavor and texture.
What is better chateaubriand or Tomahawk steak? ›
The very on trend tomahawk is exactly the same cut but with the rib bone left at full length which makes for a real showstopper. The chateaubriand is essentially a very fancy off-cut of the fillet. All of these benefit from a great sear, woody herbs, garlic, and a generous portion of butter.
How many people does a 2 lb chateaubriand feed? ›
Prepare a meal your guests will never forget! This package includes two of our two-pound roasts, Taste of Texas special Roast Seasoning, and cooking instructions. Our roasts are individually frozen so you can cook one now and hold the other for another great meal. Each roast serves 3-4.
What's the difference between a ribeye and a chateaubriand? ›
The chateaubriand is made from the tenderloin and the ribeye is a cut from the rib section. They're both prime cuts but cut from different parts of the cow.
What is the most expensive chateaubriand? ›
A 12-ounce portion of chateaubriand will set you back $2,500 at Wagyumafia, a restaurant in Tokyo's Akasaka neighborhood devoted to the spendy, world-famous protein.
What is the best cut of chateaubriand? ›
The delectable Chateaubriand steak cut comes from the center of the tenderloin, arguably the most tender part of the cow. It's often the highlight of romantic dinners, gourmet cookouts, and special occasions.
