Chateaubriand
Chateaubriand
Chateaubriand (pronunciation: shah-toh-bree-ahn) is a term that originated from the French language. It is named after François-René de Chateaubriand, a French writer and politician who served Napoleon Bonaparte and Louis XVIII.
Etymology
The term Chateaubriand was first used in the 19th century and is named after François-René de Chateaubriand. The exact reason why this term was named after him is not known, but it is believed that his personal chef may have created the dish and named it in his honor.
Definition
Chateaubriand is a thick cut from the tenderloin fillet, which is cooked between two lesser pieces of meat that are discarded after cooking. It is traditionally grilled or broiled and served with béarnaise sauce and chateau potatoes.
Related Terms
- Tenderloin: The part of the beef from which Chateaubriand is cut.
- Béarnaise sauce: A sauce made of clarified butter emulsified in egg yolks and white wine vinegar, often served with Chateaubriand.
- Chateau potatoes: A dish of potatoes roasted in butter, traditionally served with Chateaubriand.
See Also
External links
- Medical encyclopedia article on Chateaubriand
- Wikipedia's article - Chateaubriand
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