What is this meal?

Question

chateaubriand-and what would you serve with it thanks.

Answer 1

its a wine

Answer 2

Its a small cut of beef, usually grilled and served with a butter sauce such as bearnaise or sauce charon

Answer 3

http://www.ochef.com/982.htm fab great choice serve with chips/roast pot, veg of your choice /salad enjoy serve with good red wine Chateau Nuif De Pape is a great wine

Answer 4

it is a type of steak

Answer 5

AKA filet-mignon - we (English) call it fillet steak.  Usually a serving for 2!

Serve with sauteed potatoes and red cabbage

Answer 6

Wonderful cut of beef.

Serve it with your favorite potato and veggie.

Anything will work.....

Answer 7

i think its a type of steak.  But don't quote me on that.  Guess you'd serve whatever you usually serve with a steak, i like chips personally

Answer 8

It is the whole cut, before the fillet mignon steaks are cut.

Serve it with anything that you like with steaks.  Baked potato, steamed veggie, bread, salad, etc.

Enjoy!

Answer 9

What is châteaubriand?  

Do you want to know what it really is, or what you'll get if you order châteaubriand in a restaurant?

Châteaubriand is a small roast extravagantly cut from the center of the beef tenderloin. In the 200 years since it was first prepared by the Vicomte de Châteaubriand's chef, Montmireil, we seem to have lost it's exact dimensions. Some people will tell you that it can be as little as 1-1/2 inches thick, which is essentially a tenderloin steak, and not châteaubriand. There is even disagreement in really old cookbooks, though, in which the meat ranges from three to five inches thick, and weighs 12 to 16 ounces. It should serve two to three.

Because of its thickness, cooking châteaubriand requires care, to avoid overcooking the outside while leaving the center raw. Legend has it that Montmireil placed his master's roast between two other cuts of tenderloin, burnt both the outside meats to a crisp, and threw them away, leaving the Vicomte's portion evenly pink through and through. (We often ask ourselves, where all the really innovative chef's have gone?)

For our purposes, you would roast the meat in a hot oven, or grill it or broil it (turning occasionally), until it reached an internal temperature of 130°F (54°C), which, after a short rest, would produce a medium-rare châteaubriand.

Châteaubriand was traditionally served with château potatoes (peeled potatoes cut into the shape of large olives (we're not kidding), parboiled, and cooked in butter on top of the stove or in a medium oven), and sauce châteaubriand. For the last hundred years or so, the few people that prepare châteaubriand have opted for the more mainstream béarnaise sauce instead.

If you order châteaubriand from a restaurant menu, you will most likely be served a porterhouse steak.

Answer 10

It's a beautiful cut of meat, and deserves the finest of side dishes:   fresh steamed asparagus (with butter) and Dauphne potatoes would be perfect .....Lemon Sorbet with homemade gingersnaps for dessert ....  and a beautiful cabernet or merlot to drink with it

Answer 11

The recipe:

Ingredients

beef tenderloin

butter

Knorr peppercorn sauce

Directions

Rub the tenderloin with butter all over.

Use salt and pepper as desired.

Put it under the broiler and broil for about 25 minutes for rare for a 4-6 pound roast.

While the tenderloin is cooking, prepare the peppercorn sauce.

We really enjoy this.

And you do NOT want to ruin a tenderloin roast by overcooking it.  Use your meat thermometer when it reaches 160 its perfectly done.

What it is: From Wikipedia and The discussion of cuts of meat in Culinary Managment classes Part 2 lab 1 section 7a

The Chateaubriand steak, also known as a Filet mignon, is a thick cut from the tenderloin, which, according to Larousse Gastronomique, was created by personal chef, Montmireil, for vicomte François-René de Châteaubriand, (1768–1848), the author and diplomat who served Napoleon as an ambassador and Louis XVIII as Secretary of State for two years. This cut is usually only offered as a serving for two, as there is only enough meat in the center of the average fillet for two portions.

At the time of the Vicomte the steak was cut from the more flavorful, but less tender sirloin and served with a reduced sauce made from white wine and shallots moistened with demi-glace and mixed with butter, tarragon, and lemon juice. An alternative spelling of the statesman-author's name is 'Châteaubriant' and some maintain that the term refers to the quality of the cattle bred around the town of Châteaubriant in the Loire-Atlantique, France.

In a famous scene of the popular spelling bee documentary Spellbound, one little girl is transfixed with horror on hearing that she is to spell "chateaubriand."

The same cut of beef can also be called:

French: tournedos or filet de bœuf. (Note that, in France, though beef "filet mignon" exists, the word doesn't usually refer to beef, but instead to a tender and expensive cut of pork).

English (US): Medallions, Tenderloin Steak

English (UK & Ireland): Fillet Steak

Serve with princess potatos,steamed  asparagus, steamed lemon broccoli, creamed spinich, steamed medley of spring vegetables. This is a perfect dish for 2 people. And when asking for it in the finer resturants most will serve you a Porterhouse steak instead as the cut is a bit pricy.

Answer 12

It's the middle section of the beef tenderloin served with Bearnaise sauce. Fabulous taste.

Answer 13

I think it's steak. I assume you serve it with potatoes and seasonal vegetables.

http://en.wikipedia.org/wiki/Chateaubria...

Answer 14

chateaubriand is a beef tenderloin cut to feed two people.

It is a small roast  usually cooked in the oven.

accompanied by  mashed potatoes and Asparagus

sometimes creamed spinach, sauteed mushrooms too.