Chateaubriand Roast

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Chateaubriand Steak

A tenderloin roast that has both ends removed, leaving the thickest, centre portion. It will weigh about 12 oz (350g) and is meant to serve two people, though it will really do about 3 people who are lighter-eaters. As it is a very small roast, it is sometimes referred to as "Chateaubriand Steak."

Very expensive.

Occasionally you will see reports of less scrupulous supermarkets labelling Top Sirloin Steak as "Chateaubriand Steak" so that they can upgrade the price.

Cooking Tips
Preheat oven to 450 F (230 C / Gas Mark 8). Brush with olive oil, sprinkle with pepper. Grill for a minute on each side, then place on a rack in a baking dish and roast from 12 to 15 minutes. Serve with Sauce Béarnaise. Or, use for Beef Wellington.

History
Originally "Chateaubriand" was more a method of cooking meat, than it was a specific cut. First, the tenderloin was stuffed with a filling that included beef marrow, parsley, tarragon and shallots. Then, it was cooked between two other pieces of "disposable" beef: with the cut for Chateaubriand being so thick, the concern was that the steak would still be raw inside while the outside had already started to burn. The two pieces of beef covering the Chateaubriand on either side would burn, but that was their purpose anyway, and they were discarded afterward. (I can assure you, it wasn't the French peasants outside the gates who had beef to waste like this.) The Chateaubriand itself would then be cut on a slant in half, for two people.

There are many variations on the story of how the dish actually got its name. Most are variations on it being "invented" for and named after French author François Chateaubriand, by his chef Montmireil. Some have Chateaubriand living at the time in England as a refugee from the French Revolution in a manor also called "Chateaubriand", some have him living in England as French Ambassador to the Court of St James. Others have him living in Paris at the time.

It is likely, though, that all of these stories are spurious, as unfortunately most of the easy explanations in food history are. Alan Davidson, in "The Penguin Companion to Food" (London, 2002) writes: "A tedious accretion of tales about the origin of the name was robustly hacked out of the way by Dallas (1877) in Kettner's Book of the Table..."

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