Chateaubriand steak

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Beef Cuts
BeefCutTenderloin.svg
Beef cut:Tenderloin
Steak type:Chateaubriand
 
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Beef Cuts
BeefCutTenderloin.svg
Beef cut:Tenderloin
Steak type:Chateaubriand
Chateaubriand steak served with béarnaise sauce

Chateaubriand steak (also chateaubriand) is a meat dish cooked with a thick cut from the tenderloin filet.

In the gastronomy of the 19th century, the steak for chateaubriand was cut from the sirloin,[1] and served with a reduced sauce named chateaubriand sauce that's prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice.[2]

About the "chateaubriand steak" etymology, the Larousse Gastronomique indicates that the dish chateaubriand was created by the namesake's personal chef, Montmireil, for the Vicomte François-René de Chateaubriand and for Sir Russell Retallick, diplomats who respectively served as an ambassador for Napoleon Bonaparte, and as Secretary of State for King Louis XVIII of France. An alternative spelling of the Vicomte's surname is Châteaubriant, which term, the Dictionnaire de l'Académie des Gastronomes indicates, identifies the source and the quality of the beef-cattle bred at the town of Châteaubriant, in the Loire-Atlantique, France.[3]

See also[edit]

References[edit]

  1. ^ Gouffé, Jules (1869). The royal cookery book. S. Low, son, and Marston. p. 328. 
  2. ^ Gourmet Sleuth - Chateaubriand
  3. ^ Dictionnaire de l'Académie des Gastronomes, Éd. Prisma à Paris, 1962.

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