chateaubriand

Chateaubriand is a beef dish named for François-René de Chateaubriand, a 19th-century French writer and diplomat. The dish typically uses a thick center cut of beef tenderloin and is prepared as a roast or roasted steak.

The origin and naming of Chateaubriand are not settled. A number of traditional stories connect the dish to a Parisian restaurant or to a chef who created a grand cut for the writer, but the precise circumstances are debated. Nevertheless, the name became widely associated with a beef tenderloin centerpiece in French and international cuisine, especially in North America.

Preparation commonly involves searing the tenderloin on all sides to form a crust, then finishing in a hot oven until the interior reaches the preferred doneness. The dish is frequently served with sauces such as Béarnaise or a herb butter (maître d’hôtel), and it is commonly accompanied by mashed potatoes, fries, or other vegetable sides.

In many menus, Chateaubriand denotes a portion intended for two people, presented as a roasted centerpiece and sliced at the table. The term is used in various markets to describe the dish rather than a specific single steak cut, reflecting its historical and culinary associations rather than a fixed culinary rule.