FOOD REFERENCE WEBSITE - Food Trivia & Facts

Click Here to Subscribe to our Free Weekly Newsletter

FoodReference.com - Trivia section
Food Facts, Food Trivia, Food Science, Food History
An eclectic collection of information about various food items and subjects

. Home . . Articles & Features . . FOOD TRIVIA . . Cooking Tips . . Recipes . . Quotes . . Who Who's . . Food History Calendar . . Food Videos . . Food Fun . . Humor . . Poetry . . Culinary Crosswords . . Cookbook Reviews . . Food Posters . . Catalogs . . Food Magazines . . Flowers . . Gourmet Tours . . Key West Info . . Culinary Schools . . Festivals & Shows . . Search .

food125x125B

 

 

Get a Free Trial issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.

YOU ARE HERE >>

 

 FOOD TRIVIATrivia  'Cha' to 'Che' >  Chateaubriand >

Next >

Dont’ forget to check for additional information in Articles & Cooks Tips

CHATEAUBRIAND

Chateaubriand was created for Francois Rene Vicomte de Chateaubriand (1768-1848), French author and statesman, by his chef Montmireil (possibly in 1822).

Sources differ on the many other important details of this recipe.

Most sources state that Chateaubriand was originally cut from the thickest part of the beef tenderloin, but some sources say that it was originally cut from the sirloin. Some say it was one very thick cut of beef, seared on the outside and rare on the inside. It may or may not then have had the seared and charred ends cut off before serving. Others state that the thick steak (filet or sirloin) was cooked between two inferior steaks to enhance its flavor and juiciness.  The inferior steaks were cooked until well chared, then discarded.

Most believe that it was originally served with Bernaise sauce, but some say the sauce was made with reduced white wine, shallots, demiglace, butter and lemon juice. All agree it was served with small olive shaped pieces of potato sauteed until browned (chateau potatoes).

 

. Home . . About & Contact . . Link Directory . . Subscribe . . Search .
. Trivia  'Cha' to 'Che' . . Champagne Bottles . . Chana Dal Beans . . Changing Tastes . . Chanterelle . . Charlie the Tuna . . Charlotte . . Charlotte Russe . . Chartreuse, Food . . Chartreuse, The Liqueur . . Chasseur . . Chateau Potatoes . . Chateaubriand . . Chaud-Froid . . Chayote . . Checkerberry . . Cheddar Cheese . . Cheese . . Cheeseburger . . Cheesecake . . Cheese, Processed . . Cheese Rennet (Herb) . . Cheese Rinds . . Cheez Whiz . . Chef Boyardee . . Chefs . . Chefs on TV . . Chelsea Buns . . Cherimoya . . Cherries . . Cherries Jubilee . . Cherry Peppers . . Cherry Tomatoes . . Chervil . . Cheshire Cheese . . Chess Pie . . Chestnuts . . Chevre . . Chewing . . Chewing Gum .

 

All contents of this website are copyright © 1990 - 2008 James T. Ehler and FoodReference.com unless otherwise noted. All rights reserved. You may copy and use portions of this website for non-commercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.
Contact Email:  james@foodreference.com

 

 

 

 

 

 

 

 

 

 

.

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools