FoodReference.com
FOOD TRIVIA & FOOD FACTS SECTION

 

You are here > Home

Also see: Food Articles and Cooking Tips

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free magazines and other publications

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 charred, 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).

 

 

 

FOOD TRIVIA and FOOD FACTS

  CELERIAC to CHEEZ   |   Celeriac   |   Celery   |   Celery Seeds   |   Cellophane   |   Cellophane Noodles   |   Celtuce   |   Cephalopods   |   Cereal Grains   |   Ceriman   |   Champagne & Bottles   |   Chana Dal Beans   |   Changing Tastes   |   Chanterelle   |   Chapatti   |   Charlie the Tuna   |   Charlotte   |   Charlotte Russe   |   Chartreuse, Food   |   Chartreuse, The Liqueur   |   Chasseur   |   Chateau Potatoes   |   Chateaubriand   |   Chaud-Froid   |   Chayote   |   Checkerberry   |   Cheddar Cheese   |   Cheerios   |   Cheese   |   Cheese Statistics   |   Cheeseburger   |   Cheesecake   |   Cheese, Processed   |   Cheese Rennet (Herb)   |   Cheese Rinds   |   Cheez Whiz  

 

  Home   |   About Us & Contact Us   |   Bibliography   |   Food History Articles   |   Food Timeline   |   Free Magazines   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.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 these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.


 

FoodReference.com Logo

 

 

Popular Pages