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Written by
Gregory Lewis McNamee
Fact-checked by
The Editors of Encyclopaedia Britannica
chateaubriand, beef tenderloin dish of French origin that is made of a thick cut of fillet and often served with a sauce of shallots and wine or with sauce béarnaise, which adds tarragon, egg yolks, and butter to those ingredients.
It is widely presumed that the dish was named for the French writer and nobleman François-Auguste-René de Chateaubriand, a wealthy aristocrat whose personal chef created it in his honour in the early 1800s. Another origin story attributes it to a chef at the popular Paris restaurant Champeaux who was active later in the 19th century.
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Whatever the case, chateaubriand is considered a creation of Paris, where beef is a mainstay of the diet. Even there, because of its high cost, it is mostly reserved for special occasions. Like the filet mignon, chateaubriand is taken from the fillet, or tenderloin. The filet mignon comes from the small, narrow end, and the chateaubriand is taken from the thick end of the fillet, yielding enough meat that the dish is customarily served for two.
Whereas many French beef cuts are roasted, the chateaubriand is grilled or cooked under a broiler. Most recipes call for it to be cooked rare or medium-rare. Chateaubriand is typically served with roasted potatoes and asparagus, accompanied by red wine.
