Chateaubriand steak

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Chateaubriand steak served with béarnaise sauce
Chateaubriand steak
Beef cuts
TypeTenderloin cut of beef

Chateaubriand steak (also chateaubriand) is a meat dish cooked with a thick cut from the tenderloin filet. In contemporary times, chateaubriand cuts of beef refer to "a large steak cut from the thickest part of a fillet of beef".[1]

In the gastronomy of the 19th century, the steak for chateaubriand was cut from the sirloin,[2] and the dish was served with a reduced sauce named chateaubriand sauce (or a similar sauce) that is prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. It was also traditionally served with mushrooms.[2][3][4]


The Larousse Gastronomique indicates that the dish chateaubriand was created by the namesake's personal chef, Montmireil, for the Vicomte François-René de Chateaubriand, at that time (1822) Ambassador of France in England. 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.[5]

Chateaubriand sauce[edit]

Chateaubriand sauce is a culinary sauce that is typically served with red meat.[1] It is also sometimes referred to as "crapaudine sauce".[6] It is prepared in a series of reductions, and typically accompanies chateaubriand steak.[1][7][8] Other dishes, such as tournedos villaret and villemer tournedos, also incorporate the sauce in their preparation.


The origin of chateaubriand sauce is subject to debate. Some credit its creation to a chef named Montmireil, who prepared it for François-René de Chateaubriand. Others speculate that it originated at the Champeaux restaurant following the publication of de Chateaubriand's book, Itinéraire de Paris à Jérusalem (Itinerary from Paris to Jerusalem).[4]


The sauce is prepared with shallots, mushroom, thyme, bay leaf, tarragon, white wine, brown veal stock and beurre maître d'hôtel[1] (sweet butter infused with parsley). Additional ingredients may include meat glaze, demi-glace, pan drippings, onion, lemon juice, cayenne pepper, peppercorn and salt.[6][8][9][10] The preparation involves cooking all of the ingredients together except for the brown veal stock and beurre maître d'hôtel, until it is reduced by two-thirds of the original content.[1] After this, the veal stock is added in proportions equal to the amount of wine that was originally used before the reduction, and this mixture is then reduced to half its size.[1] The final step is for the mixture to be strained and then topped with chopped tarragon and beurre maître d'hôtel.[1]


A common dish is chateaubriand steak prepared with the sauce and served with potatoes.[2][7][8]

A dish that incorporates chateaubriand sauce is tournedos villaret, in which mushroom caps are filled with the sauce and placed atop tournedos, all of which are placed atop tartlets filled with kidney bean purée.[11] The sauce is sometimes served in a separate side dish, rather than atop meats, such as with the dish villemer tournedos, which is prepared with fried tournedos placed atop fried chicken croquettes, along with tongue, mushroom and truffle.[11][12]

See also[edit]


  1. ^ a b c d e f g Sinclair, Charles (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. A&C Black. p. 285. ISBN 1408102188.
  2. ^ a b c Gouffé, Jules (1869). The royal cookery book. S. Low, son, and Marston. p. 328.
  3. ^ Gourmet Sleuth - Chateaubriand
  4. ^ a b "About Chateaubriand". Gourmet Sleuth. Retrieved 5 September 2014.
  5. ^ Dictionnaire de l'Académie des Gastronomes, Éd. Prisma à Paris, 1962.
  6. ^ a b Senn, Charles (2008). The Book of Sauces. Applewood Books. p. 46. ISBN 1429012544. Retrieved 5 September 2014.
  7. ^ a b Whitehead, Jessup (1889). The steward's handbook and guide to party catering. J. Anderson & co., printers. p. 273.
  8. ^ a b c Ranhofer, Charles (1920). The Epicurean. Hotel monthly Press. p. 488.
  9. ^ Pellaprat, Henri-Paul; Tower, Jeremiah (2012). The Great Book of French Cuisine. Abrams. ISBN 0865652791. Retrieved 5 September 2014.
  10. ^ Graham Dodgshun; Michel Peters; David O'Dea (2011). Cookery for the Hospitality Industry. Cambridge University Press. p. 216. ISBN 0521156327. Retrieved 5 September 2014.
  11. ^ a b Escoffier, Auguste (1969). The Escoffier Cook Book. Crown. p. 385. ISBN 0517506629.
  12. ^ Edwords, Clarence Edgar (1914). Bohemian San Francisco. P. Elder and company. p. 61.

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