What is Chateaubriand?
Chateaubriand is the ultimate experience in beef. It is traditionally a special center cut from the beef tenderloin; a small thick cut located between the sirloins. Most consider this tenderloin the most tender of cuts. An average chateaubriand steak is the thickness of a small roast, weights approximately 12-16 oz (340.19-453.59 grams) and is traditionally prepared for two servings.
Chateaubriand was first prepared for the author, diplomat and nobleman, Vicomte de Chateaubriand, thus the name. The Vicomte’s chef, Montmireil, created the special dish in the early 1820’s. Though chateaubriand traditionally uses the tenderloin, the term more commonly refers to the process of cooking and preparing a thick cut of beef, rather than the cut itself. Restaurants oftentimes serve filet mignon or porterhouse cuts to prepare this dish. It is suggested that Montmireil himself used a more flavorful, less tender cut of beef and the tenderloin cut became commonplace later.
Preparing chateaubriand is a culinary challenge in itself due to the thickness of the tenderloin. Though you want the meat rare, it is difficult to cook the meat all the way through, without drying out the steak. The most common method of cooking is to quickly flame broil to sear the meat, followed by roasting in a very hot oven. Legend has it that Montmireil placed his specialty steak between two other cuts of tenderloin, burned the outer steaks in order to create the perfect medium rare chateaubriand.
Montmireil served his masterpiece with a white wine, shallot, lemon and tarragon demi-glace. He named it “sauce chateaubriand,” again after his noble employer. The modern trend is to serve chateaubriand with a béarnaise sauce. Chateau potatoes traditionally accompany the meal.
Some question the spelling and consequently the origin of chateaubriand. Chateaubriant, the alternative spelling, is a town in the Loire-Atlantique department of France. This area is internationally renowned for its cattle breeding. Today this beef is highly recognized and famed for its flavor and tenderness. Kobe beef is another option for extending the sublime delicacy of this delicious cuisine.
The chateaubriand experience has been enjoyed around the world since the time of Montmirel. Chefs continue to put their signature on the dish in various forms but all agree this enjoyable feast, along with your favorite red wine, is still fit for nobility.
Written by KD Morgan
